Executive Chef - Brethren Village

About the role

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

Responsibilities

• Ensures culinary production connects to the Executional Framework and maintains proper culinary standards and techniques for food preparation, production, presentation, and service.
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in the final presentation of food.
• Trains and manages culinary and kitchen employees using best-practice food production techniques.
• Coaches employees by creating a shared understanding of goals and how to achieve them.
• 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.
• Delivers food and labor targets with a 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, ensuring food quality and safety.
• Complies with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients through customer-driven menus and labor standards.
• Understands the end-to-end supply chain and procurement process, ensuring only authorized suppliers are used.
• Implements the Food Framework and ensures accuracy of estimated food consumption for requisitions and/or food purchases.
• Ensures proper equipment operation and maintenance.
• Complies with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
• Adheres to all applicable policies, rules, and regulations, including safety, health, wage, and hour requirements.

Requirements

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