Chef Manager

The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given.

Responsibilities

• Maintains friendly, efficient, positive customer service attitude toward customers, clients, and coworkers; responsive to customer needs.
• Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas.
• Implements and executes established company policies, guidelines, and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives.
• Develops recipes and devises special dishes; reviews menus and analyzes recipes to determine food, labor, and overhead costs and assigns prices to menu items.
• Supervises production and other personnel and coordinates their assignments to ensure economical and timely food production.
• Observes methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed; tests cooked foods through taste and smell.
• Maintains established systems and training programs to provide a safe working environment; complies with all OSHA regulations and other local, state, and federal regulations.
• Recognizes and adopts appropriate food production services for specific needs of the patient/resident population and demonstrates knowledge of issues related to age of population.
• Monitors production needs for the cafeteria and schedules all department employees.
• Implements, revises, and maintains proper work routines for all department positions; directs work of supervisors.
• Maintains compliance with ARAMARK’s standards of operation and Business Conduct Policy.
• Maintains all records and reports to ensure compliance with local, state, and federal regulations and codes.
• Ensures compliance with Federal, State, and local regulations including the Civil Rights Act, Age Discrimination in Employment Act, and Americans with Disabilities Act.
• Assists with recommendations and maintains a proactive Human Resource function including employee motivation, training, wage/benefit administration, and compliance with labor regulations and personnel policies.
• Plans and participates in planning menus and utilization of food surpluses and leftovers, considering number of guests, market conditions, and menu cycle; maintains inventory at established levels to meet budget objectives.
• Participates in the selection process of production employees; familiarizes new employees with kitchen practices.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact. Job duties may change or new ones may be assigned without formal notice.

Requirements

• At least 3-4 years in a related position.
• At least 2-3 years of post-high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Verbal, reading, and written communication skills.
• Ability and willingness to relocate to Corning, NY.

About the Company

Our Mission: Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company.

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. We believe a career should develop your talents, fuel your passions, and empower your professional growth.