Senior Executive Chef

Responsibilities

• Train and lead kitchen personnel.
• Develop relationships with all current and new vendors.
• Estimate food consumption and requisition or purchase of food.
• Select and develop recipes as well as standardize production recipes to ensure consistent quality.
• Establish presentation techniques and quality standards.
• Plan and price menus.
• Ensure accurate equipment operation and maintenance.
• Ensure accurate safety and sanitation in the kitchen including logs and procedures.
• Cook selected items, no more than 20% of the time.
• Coordinate special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
• Directly supervise kitchen personnel with responsibility for hiring, mentoring, performance reviews, and initiating pay increases.

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. To meet our commitments, job duties may change, or new ones may be assigned without formal notice.

Requirements

• 8+ years of industry and culinary management experience.
• Culinary Certification required.
• Ability to lead in a diverse environment with a focus on client and customer services.
• Previous experience with controlling food and labor costs, demonstration cooking, menu development and pricing, and development of culinary team preferred.
• Proficient with technology, including Microsoft Office, Production Systems, and Inventory.
• P&L accountability and/or contract-managed service experience is desirable.