Regional Executive Chef - West Region

Aramark • Phoenix, AZ

121d

About The Position

The Regional Executive Chef for Aramark Sports + Entertainment -West Region will require a strong aptitude for culinary leadership, communication skills, personnel development, and team training. This is a remote position that will require travel up to 65% of the time. The Regional Executive Chef is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with Regional and Line of Business leadership. The ideal candidate should demonstrate a strong aptitude for new product and new concept development. This position will be responsible for developing, implementing and overseeing food and beverage initiatives including process standardization, purchasing compliance, initiative adherence, & product quality as well as consistency across the line of business. Additional responsibilities include ensuring proper workplace safety, food safety, HACCP and sanitation programs are in place and active. He/she may be required to cook selected items, no more than 10% of the time, and assist operational team as needed in organizing operational plans for VIP events, to include menu development, culinary instruction. The Regional Executive Chef supports executive chef hiring process and onboarding.

Requirements

• AOS/BS in Culinary Arts or equivalent culinary experience.
• Minimum 10 years culinary experience in hotels or restaurants and position in management.
• Multiple account oversight.
• Computer skills including word processing, Excel, and presentation software.
• Excellent oral, leadership and communication skills.
• Project management experience preferred.
• People development experience.
• Ability to deal with ambiguity and effectively cope with change.
• Candidates should be willing to travel up to 65% of the time.

Responsibilities

• Work with Regional Vice President, Director of F&B, District Manager, General Manager, and teams to establish yearly goals and develop implementation plan utilizing internal/external resources to accomplish objectives.
• Active involvement and leadership in the recruitment and hiring of culinary leadership within the region.
• Coordinate and partner with leaders on chef onboarding and seasonal openings.
• Develop and or enhance LOB/national and regional concepts in partnership with senior leadership and operational team.
• Partner with marketing in the creation and development of on trend food concepts.
• Organize, implement & monitor concepts throughout LOB operations.
• Review culinary vision with Executive Chefs as it relates to the over-all corporate focus, including, purchasing, labor management, COS, sustainability, team development, operational structure, revenue enhancing initiatives, and standardization.
• Support corporate risk management team to ensure all food and team safety initiatives meet or exceed corporate criteria.
• Support culinary leadership training programs, including recruiting and retention programs.
• Provide consistent assessment of property executive chef performance and provide feedback and mentoring as needed.
• Support organization of culinary talent for high profile events, and seasonal openings.
• Participate as needed in regional and national marketing and field presentations showcasing training capabilities/programs and culinary capabilities.
• Assist the Business Development team in the development of sales proposals and presentations.
• Support compliance initiatives and product selection to maximize NVD initiative.
• Formulate, and supervise development of new products, processes, and cost/quality improvement programs.

Benefits

• Comprehensive benefit programs and services including medical, dental, vision, and work/life resources.
• Retirement savings plans like 401(k).
• Paid days off such as parental leave and disability coverage.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Bachelor's degree
• Number of Employees: 5,001-10,000 employees