Executive Chef - Collegiate Hospitality

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
• Understands end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
• Knowledge and implementation of the Food Framework
• Accuracy of estimated food consumption for appropriate requisitions and/or food purchase
• Proper equipment operation and maintenance
• 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

Qualifications

• Requires at least 4 years of culinary experience
• At least 2 years in a management role preferred
• Requires a culinary degree or equivalent experience
• Requires ability to multi-task
• Requires advanced knowledge of the principles and practices within the food profession

About the Role

This requisition is intended to support future hiring needs within the broader geographic region and is not associated with a specific position or designated job site at this time. By submitting your application, you will be considered for potential opportunities that may align with your qualifications as openings arise throughout the region. Preference will be given to candidates who are open to relocation within the region, as placement may vary based on evolving business needs. Qualified candidates may be contacted as positions become available.

Requirements

Equal Opportunity Employer

Skills

Ability to simplify the agenda for the team

Benefits

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Pay

N/A

Schedule

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Benefits

N/A