Residential Executive Chef

Aramark • Harrisonburg, VA

247d

About The Position

Coordinates activities of and directs training of food production staff and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service department. Ensures sanitation standards and applicable food handling process are maintained.

Requirements

• Position requires a Bachelor's degree plus 2 years' culinary supervisory experience OR Associate's degree plus 3-4 years' culinary supervisory experience OR 6-8+ years' culinary supervisory experience.
• Ability to communicate (both verbal and written) effectively with clients, customers of client and support staff.
• Ability to work with mathematical concepts such as probability and statistics.
• Requires management and leadership skills in addition to good planning and organization skills.
• Position requires the ability to work with confidential employee, client, and Aramark information.
• 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.
• Lifting requirements: Position may require lifting 50 pounds maximum with frequent lifting and/or carrying objects weighing up to 25 pounds.

Responsibilities

• Directly supervises location Residential Executive Chefs and Executive Pastry Chef.
• Works collaboratively with Location Managers to drive and achieve location goals.
• Oversees Executive Pastry Chef to ensure innovation, quality, and timeliness on all products for Residential, Retail and Catering are met.
• Leads the Executive Chefs in the two Dining halls to ensure there are plans to innovate, improve quality and presentation and overall food program.
• Maintains friendly, efficient, positive customer service attitude toward customers, clients, and coworkers.
• Enforces ingredient transparency standards of JMU Dining.
• Ensures all food safety practices/policies are implemented and followed, including PPE.
• Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives.
• Plans and participates in planning menus, acceptability factors and utilization of food surpluses and leftovers.
• Participates in the selection process of Executive Chefs, Hourly Sous, and Culinary Operations employees.
• Assists Culinarians develop and execute recipes for special events.
• Creates plan to observe religious holidays for Residential locations.
• Observes methods of food preparation and cooking, portion size, and presentation to ensure food is prepared in a prescribed manner and cost control measures are followed.
• Maintains established systems and training programs to provide a safe working environment.
• Monitors production needs for the Dining Halls and ensures schedules are properly written for all culinarians.
• Maintains compliance with Aramark's standards of operations.
• Maintains compliance with all requirements of Federal, State and local regulations and guidelines.
• Assists with recommendations and maintains a proactive HR function to ensure employee motivation, training and development.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Food Services and Drinking Places
• Education Level: Bachelor's degree