Executive Chef

Job 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
• Reward and recognize 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
• Aggregates and communicates regional culinary and ingredient trends
• Responsible for delivering food and labor targets
• Consistent focus on margin improvement; understanding 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
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
• Responsible for end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
• Menu planning, recipe development and collaborates with retail team to implement specials
• Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchasing
• Ensures proper equipment operation and maintenance
• Complies with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

Qualifications

• Bachelor's degree or equivalent experience
• Culinary Arts degree preferred
• Requires 3 to 5 years of experience as an Executive Chef or 5-10 years of experience as a Chef Manager
• Requires experience in a fast paced, high volume and complex production environment
• High volume purchasing experience required
• Serv Safe Certification and/or HACCP knowledge required
• Knowledge of production systems and food service technology
• Strong leadership skills with the ability to motivate and lead a team