Job Details

Regional Executive Chef - Higher Education - West Region

Company name
ARAMARK Corporation

Location
Phoenix, AZ, United States

Employment Type
Full-Time

Industry
Chef, Food Services, Hospitality

Posted on
Jul 10,2019

Valid Through
Oct 23,2019

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Profile

About Aramark

Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world’s leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.

Aramark is recognized as one of the World’s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc.

Learn more at

www.aramark.com


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Facebook

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Twitter

Description:

DESCRIPTION:

The Regional Executive Chef (REC)

for Higher Education West Region will assume the senior culinary leadership position to the West Region and will lead as a strategic partner to the regional team, in implementing and executing programs that are aligned with Higher Education, GOE and regional business initiatives. This position reports directly to the Regional Vice President.

In addition to the regional responsibilities, the REC West will be responsible for developing and driving one centrally led initiative across the Higher Education portfolio. Examples may include standardized menus, productivity initiatives around food and labor or innovation development within F&B.

As a Regional Executive Chef,

you will train and manage kitchen personnel and supervise/coordinate all related culinary activities for multiple locations/accounts .

Estimate food consumption and requisition or purchase food

Select and develop recipes as well as standardize production recipes to ensure consistent quality

Establish presentation technique and quality standards

Plan and price menus

Ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in kitchen

You may cook selected items

You may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

Directly leads/supports local culinary leaders with additional support for hiring, discipline, performance reviews

Additional Responsibilities:

Growing the Top Line

Work with Regional Vice President, DMs, and GMs to establish region development goals, brand roll out targets and design implementation plan utilizing internal/external resources to accomplish stated goals and objectives.

Develop and or enhance LOB/national and regional concepts in partnership with senior leadership and operational team including Regional Vice President Central, VP Operational Excellence, DM, GM etc.

Assist the Business Development team in the development of sales proposals and presentations.

Assist in strategic planning to retain at risk accounts.

Consult with I&A, ARAMARK Innovation Center (AIC) when applicable in the creation and development of on trend food concepts.

Partnership with I&A team, AIC, Regional Vice President Central, VP Operational Excellence, DM, GM etc.to organize and implement concepts throughout LOB operations.

Assist operational team as needed in organizing an operational plan for special or high profile events support menu development, culinary instruction and/or demonstrate culinary techniques.

Capturing Productivity for Growth

Primary liaison between Higher Education business unit and our culinary teams focused on driving key initiatives in cost and productivity, compliance and standards within the following areas:

Food management process: master the menu, perfect purchasing, power up production and wipe out waste

Labor management process: smart scheduling, handle on headcount, wages that work and tackle turnover

Support all food and labor (with respect to culinary areas) related standardization and compliance initiatives from the GOE

Ensures proper workplace safety, food safety; HACCP and sanitation programs are in place and are regularly monitored across LOB.

Drive the culinary implementation, training, monitoring/measuring and progress communication of the Higher Education Executional Excellence platform(s).

Drive the execution, management and communication of specified product and authorized vendor compliance.

Collaborate with the field and other business units to ensure best practices are identified and implemented.

Partner with Chefs and GM’s to develop, review and approve concession and premium Food and Beverage menus based on menu schedule cycle

Leading Our People

Responsible for culinary and talent development Executive and District Executive Chef levels.

Supports the hiring process and development of the Executive and District Chefs.

Partner with the Executive and District Chefs performance management process, performance objectives and the quarterly talent review development and assessment for the chef’s respective teams.

Assume oversight for the development and execution of targeted culinary programs, events, reward and recognition programs.

Support culinary skills training programs.

Support culinary team and bench strength development initiative.

Delivering Financial Commitments

Drive growth and productivity initiatives as they align to Higher Education and West Region financial commitments.

Qualifications:

Ideal candidates will possess a Bachelor's degree or related culinary degree (preferably a CEC) with 10 years of industry & culinary management experience.

Higher Education experience preferred.

The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred.

P&L accountability and/or contract-managed service experience is required.

Position Attributes:

Culinary Skills

Possess the culinary technical skills indicative of a senior leader of a multi-million dollar F&B leader.

Possess strong analytical and quantitative skills as it relates to managing food and labor to financial commitments.

Possess strong accounting fundamentals and controls.

Possess proven track record in managing down food and labor cost while exceeding quality and presentation objectives.

Demonstrate the ability to create profitable menus grounded in insights and analytics.

Operational skills

Demonstrate the ability to comprehend and understand the different aspects and layers of our business which would include high volume concessions, restaurants, premium services, catering, suites, sales and convention center catering.

Demonstrate the ability to think through and strip apart the different layers of food and labor productivity within the dynamic layers of the S&E business.

Demonstrate the ability to understand the dynamics of multi-unit and multi-business operations.

Leadership skills

Demonstrate a strong aptitude for leadership, communication skills, personnel development and training.

Exhibit an aptitude and track record of being able to influence others without formal authority.

Have an understanding of corporate hierarchy and corporate support divisions and working in matrix environment.

Other

Be willing to travel up to 60%-75% of the time.

Project a high level of maturity and leadership skills.

Manage projects to meet objective, budget and timeline goals.

Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer – Minority/Female/Disability/Veteran

Company info

ARAMARK Corporation
Website : http://www.aramark.com

Company Profile
ARAMARK Holdings Corporation provides food, facilities, and uniform services to education, healthcare, business and industry, sports, leisure, and corrections clients primarily in North America. It offers managed services, including dining, catering, food service management, convenience-oriented retail operations, grounds and facilities maintenance, custodial, energy and construction management, and capital project management. The company also provides non-clinical support services, such as patient food and nutrition services, and retail food services; and facilities services comprising clinical equipment maintenance, environmental services, laundry and linen distribution, plant operations, strategic/technical services, energy and supply chain management, purchasing, and central transportation. In addition, the company provides on-site restaurants, catering, convenience stores, and executive dining services; coffee and vending services; and facility management services comprising housekeeping management, plant operations and maintenance, energy management, laundry and linen, grounds keeping, landscaping, transportation, capital program management and commissioning services, and other facility consulting services. Further, it offers facility and business support services for mining and oil operations; and concessions, banquet and catering services, retail services and merchandise sales, recreational and lodging services, and facility management services for sports, entertainment, and recreational facilities. Additionally, the company provides correctional food services, and food and facilities management services for parks; and operates commissaries, laundry facilities, and property rooms. It also rents, sells, cleans, maintains, and delivers personalized uniform and career apparel, and other textile items; and provides walk-off mats, cleaning cloths, and disposable towels. The company was founded in 1959 and is headquartered in Philadelphia, Pennsylvania.

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