Executive Chef

Oklahoma City, OK, USA|Onsite

Job Overview

Employment Type

Full-time

Benefits

Health Insurance

Dental Insurance

Paid Time Off

retirement savings plan

Employee assistance program

Professional development opportunities

Employee Discounts

Job Description

Aramark is a global leader in food service, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. The company is rooted in service and united by purpose, striving to make a positive impact on employees, partners, communities, and the environment. With a strong commitment to equal employment opportunity, Aramark fosters an inclusive workplace where diversity is celebrated and all individuals are respected regardless of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other characteristic protected by law. This inclusive... Show More

Job Requirements

Requires at least 4 years of culinary experience
Requires a culinary degree or equivalent experience
Requires oral reading and written communication skills
Ability to multi-task
Ability to simplify the agenda for the team

Job Qualifications

Requires at least 4 years of culinary experience
At least 2 years in a management role preferred
Requires a culinary degree or equivalent experience
Ability to multi-task
Ability to simplify the agenda for the team
Requires advanced knowledge of the principles and practices within the food profession
This includes experiential knowledge required for management of people and/or problems
Requires oral reading and written communication skills

Job Duties

Ensures culinary production appropriately connects to the Executional Framework
Ensures proper culinary standards and techniques are in place for preparation of food items including production presentation and service standards
Manages a culinary team including chef managers and hourly staff to ensure quality in final presentation of food
Train and manage culinary and kitchen employees to use best practice food production techniques
Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
Reward and recognize employees
Plan and execute team meetings and daily huddles
Complete and maintain all staff records including training records shift opening/closing checklists and performance data
Develop and maintain effective client and guest rapport for mutually beneficial business relationships
Interact directly with guests daily
Aggregate and communicate regional culinary and ingredient trends
Responsible for delivering food and labor targets
Consistent focus on margin improvement understanding performance metrics data order and inventory trends
Ensure efficient execution and delivery of all culinary products in line with the daily menu
Maintain integrity of the standard Aramark food offer responsible for always maintaining food quality and safety of items
Full compliance with Operational Excellence fundamentals managing waste standard menus recipes and ingredients through managing customer driven menus and labor standards
Understand end to end supply chain and procurement process and systems ensuring only authorized suppliers are used
Full knowledge and implementation of the Food Framework
Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
Ensure proper equipment operation and maintenance
Ensure compliance with Aramark SAFE food and Quality Assurance standards occupational and environmental safety policies in all culinary and kitchen operations
Comply with all applicable policies rules and regulations including but not limited to those relating to safety health wage and hour

Job Location

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please contact the employer.

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