Executive Chef- University of Nebraska Athletics
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,800.00 - $96,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Life insurance
Job Description
Aramark is a global leader in food and facilities management, proudly serving millions of customers daily across 15 countries. Founded on a mission rooted in service and united by a strong purpose, Aramark strives to deliver exceptional experiences to its clients, employees, and communities while maintaining a commitment to sustainability and corporate responsibility. With a diverse portfolio spanning sectors such as education, healthcare, business dining, sports, and leisure, Aramark sets itself apart by fostering career development, fueling passions, and empowering employees to realize their full professional potential. The company is dedicated to inclusivity and equal opportunity employment, ensuring a respectful,... Show More
Job Requirements
- 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 Qualifications
- At least 4 years of culinary experience
- At least 2 years in a management role preferred
- Culinary degree or equivalent experience
- Ability to multi-task
- Ability to simplify the agenda for the team
- Advanced knowledge of the principles and practices within the food profession
- Experiential knowledge required for management of people and/or 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 preparation of food items including production, presentation, and service standards
- Manage 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
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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