Executive Chef - ASU

Tempe, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $69,500.00 - $95,800.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Flexible work schedules

Job Description

Aramark is a global leader in food services and facilities management, proudly serving millions of guests daily across 15 countries. With a deep-rooted commitment to service and a unifying purpose, Aramark strives to create positive impacts for their employees, partners, communities, and the environment. The company fosters an inclusive culture that embraces diversity and equal opportunity, ensuring a workplace free from discrimination based on race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, or other protected characteristics. Aramark believes in developing careers by empowering their employees, enabling professional growth, and fueling individual passions.

The Executive Chef ro... Show More

Job Requirements

requires culinary degree or equivalent experience
requires at least 4 years of culinary experience
requires at least 2 years in management role preferred
ability to multi-task
ability to simplify agenda for the team
advanced knowledge of food profession principles and practices
knowledge required for management of people and problems
oral, reading, and written communication skills

Job Qualifications

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

Job Duties

ensure culinary production appropriately connects to the executional framework
ensure proper culinary standards and techniques are in place for food preparation including production, presentation, and service standards
manage a culinary team including chef managers and hourly staff to ensure quality in final food presentation
train and manage culinary and kitchen employees in best practice food production techniques
coach employees by creating a shared understanding of goals and methods
reward and recognize employees
plan and execute team meetings and daily huddles
complete and maintain staff records including training, checklists, and performance data
develop and maintain effective client and guest rapport
interact directly with guests daily
aggregate and communicate culinary and ingredient trends
deliver food and labor targets
focus on margin improvement through performance metrics, data, order, and inventory trends
ensure efficient execution and delivery of culinary products in line with the menu
maintain integrity of the standard Aramark food offer with food quality and safety
comply fully with operational excellence fundamentals managing waste, menus, recipes, and labor standards
understand supply chain and procurement ensuring authorized suppliers only
implement the Food Framework
ensure accuracy of food consumption estimates for requisitions and purchases
ensure proper equipment operation and maintenance
comply with food safety, quality assurance, occupational and environmental safety policies
comply with all applicable safety, health, wage, and hour regulations

Job Location

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