Culinary Development Chef

Aramark•Philadelphia, PA

About The Position

Aramark Sports & Entertainment is hiring a Culinary Innovation Chef to support our Design and Development team! This team's mission is to create innovative food and beverage concepts that transform the fan experience in entertainment venues and add value to our clients. The Culinary Innovation Chef is responsible for the accelerated development of Aramark’s culinary innovation and culinary positioning for Sports and Entertainment. This innovative culinary development generates revenue, creates demand, and contributes to growth and operational excellence. This position will have close collaboration and engagement with operations, marketing, growth, procurement, as well as our preferred supplier partners.

Requirements

Culinary degree required with advanced work in Culinary Arts.
Minimum 5 years progressive culinary experience, post degree completion.
Requires excellent presentation, written and verbal communication skills.
Experience with new concept, menu and recipe development, food presentation and creative skills that result in the achievement of business objectives. National chain restaurant R&D experiences a plus.
Requires culinary vision and a passion for food – knows food and industry trends, current and future.
Requires strong interpersonal and motivational skills.
Requires strong attention to detail and ability to envision the implementation tools needed to successfully execute a recipe, concept or brand at the unit level.
Has the perseverance and the ability to drive complicated projects to a successful conclusion.
Ability to deal with ambiguity and effectively cope with change.
Thrives on functioning independently with a minimum of supervision, within a solid team environment and has a collaborative spirit.
Draws on insights, trends, data and diverse resources to make high quality decisions.
Has the ability to motivate and influence others who have no direct reporting relationship.
Computer skills including Microsoft Office, Food Production Management systems, and recipe database.
Must be able to travel; 50%

Nice To Haves

Bachelor’s degree preferred.
National chain restaurant R&D experiences a plus.

Responsibilities

Assist with menu development and business development preparation for all new and retention bids.
Lead BOH operations during formal bid responses and client presentations.
Organize, secure, and prepare all food, smallwares, equipment and personnel required for execution of tastings.
Assist with project transition team following successful award of new business to align with commitments presented in proposal.
Assists in leading daily onsite culinary production, food quality and presentation.
Assists in direction of menu development based on product availability and incorporates local and seasonal ingredients.
Provides guidance and direction to onsite team including performance standards and provides feedback to Culinary Leadership
Implement, support, and monitor core S&E brand initiatives.
Supports kitchen organization and staff development.
Ensures Culinary Standard Operating Procedure (SOPs) are followed and provides training as needed, and conducts follow up: Production Sheets, PCA’s, Build Sheets, Recipe Adherence, Brand Standards
Act as the culinary innovation subject matter expert to advise and consult operations teams.
Partner with leadership and functional team operators to implement culinary processes and products.