About AramarkAramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at www.aramark.com or connect with us on Facebook and Twitter.
As Regional Corporate Chef for Leisure-West Region, he/she will be required to have demonstrated strong aptitude for culinary leadership, communication skills, personnel development and team training. He/she should have an understanding of corporate hierarchy and corporate support divisions, be responsible for the development, implementation and execution of Leisure culinary programs, including revenue enhancement. He/she should demonstrate a strong aptitude for new product and new concept development. He/she 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 LOB. 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 will report to Vice President of Food and Beverage. Ideal candidates will possess a bachelor's degree or related culinary degree with 10+ years of industry & culinary leadership experience. Multi operational oversite experience preferred.
Work with Leisure President, Vice President of F&B, Regional Vice President, District Manager, General Manager, Marketing and teams to establish yearly goals and develop implementation plan utilizing internal/external resources to accomplish objectives.
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 insure 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.
Reports to Leisure Vice President of Food and Beverage. Interfaces with RVP's, DMs, GMs field operations. Position requires a high level of maturity, flexibility, organization and leadership skills.
Authority to determine LOB culinary leadership training programs.
Authority to determine enterprise wide recipes, identify, initiate and drive product quality levels.
Champion communication among food and beverage team, Vice President of Food and Beverage RVP's, District Managers, General Managers, and field operations across LOB.
Recommends training and development needs for culinary team members.
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.
People development experience.
Ability to deal with ambiguity and effectively cope with change.
CANDIDATES MUST BE WILLING TO TRAVEL UP TO 70% OF THE TIME.