Executive Chef - Collegiate Hospitality

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 and tastes.

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
• 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
• Understands end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers are used
• 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

Pay

The salary range for this position is $75,000.00 to $85,000.00.

Benefits

• Comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources
• Retirement savings plans like 401(k)
• Paid days off such as parental leave and disability coverage
• Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works