District Executive Chef

Aramark•Houston, TX

1d•Onsite

About The Position

The NRG District Executive Chef is responsible for directly supervising culinary personnel for the NRG Sports and Entertainment District. This role will supervise and coordinate all related culinary activities within the NRG district. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for their employees and customers. Job duties may change or new ones may be assigned without formal notice. Aramark's mission is rooted in service and united by purpose, striving to do great things for each other, their partners, communities, and the planet. They believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company, without discrimination. The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. They believe a career should develop talents, fuel passions, and empower professional growth, focusing on helping employees reach their full potential.

Requirements

8+ years of industry & culinary management experience
Requires a bachelor's degree or equivalent experience
The ability to lead in a diverse environment with focus on client and customer services is essential to success in this role.

Nice To Haves

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 desirable.

Responsibilities

Train and lead kitchen personnel.
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 accurate equipment operation/maintenance
Ensure accurate safety and sanitation in kitchen.
You may cook selected items, no more than 20% of the time.
You may coordinate special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases.