Executive Chef

Under the Workplace Experience Group umbrella, The Portfolio Group 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.

About the role

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Relocation assistance is available for the right candidate.

Responsibilities

• Ensures culinary production appropriately connects to the Executional Framework
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
• Trains and manages culinary and kitchen employees to use best practice food production techniques
• Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• Rewards and recognizes employees
• Plans and executes team meetings and daily huddles
• Completes and maintains all staff records including training records, shift opening/closing checklists, and performance data
• Develops and maintains effective client and guest rapport for mutually beneficial business relationships
• Interacts directly with guests daily
• Aggregates and communicates regional culinary and ingredient trends
• Responsible for delivering food and labor targets
• Maintains consistent focus on margin improvement; understands performance metrics, data, order, and inventory trends
• Ensures efficient execution and delivery of all culinary products in line with the daily menu
• Maintains integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
• Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients through managing customer-driven menus and labor standards
• Understands end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers are used
• Demonstrates full knowledge and implementation of the Food Framework
• Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchase
• Ensures proper equipment operation and maintenance
• Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
• Complies with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage, and hour

Requirements

• Requires at least 4 years of culinary experience
• At least 2 years in a management role preferred
• Requires a culinary degree or equivalent experience
• Ability to multi-task
• Ability to simplify the agenda for the team
• Requires advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or problems
• Requires oral, reading, and written communication skills