Campus Executive Chef

Aramark•Tuscaloosa, AL

44d

About The Position

The Campus Executive Chef (CEC) will take on the senior culinary leadership role, implementing and executing programs aligned with Collegiate Hospitality, campus initiatives, and regional business goals. This position focuses on driving key initiatives in cost and productivity, compliance and standards in food and labor management, workplace safety, and execution. As a Campus Chef, you will train and manage all kitchen personnel and oversee all culinary activities across multiple locations on the University of Alabama campus in Tuscaloosa. Tuscaloosa offers a thriving economy, excellent educational opportunities, and a rich cultural scene. From the scenic Riverwalk to the bustling downtown, there’s something for everyone. Additionally, it’s just a short drive to the Gulf Coast, the Appalachian Mountains, and major metropolitan areas like Atlanta, Georgia, and Nashville, Tennessee. Join us at Bama Dining, where your professional growth meets a fulfilling lifestyle. Make the move today and become part of a community that values your talents and ambitions! This position reports directly to the District Manager, with a dotted line to the Regional Culinary Director.

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.
This includes experiential knowledge required for management of people and/or problems.
Requires oral, reading, and written communication skills

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
Train and manage culinary and kitchen employees to use best practice food production techniques
Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
Reward and recognize employees
Plan and execute team meetings and daily huddles
Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
Develop and maintain effective client and guest rapport for mutually beneficial business relationships
Interact directly with guests daily
Aggregate and communicate 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
Ensure efficient execution and delivery of all culinary products in line with the daily menu
Maintain 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
Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
Full knowledge and implementation of the Food Framework
Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
Ensure proper equipment operation and maintenance
Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour