Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $71,000.00 - $97,800.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
retirement savings plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food services, facilities, and uniform services, proudly serving millions of guests each day across 15 countries. Renowned for its commitment to service excellence, Aramark strives to create a positive impact not only for its customers but also for its employees, partners, communities, and the environment. The company believes in fostering an inclusive work environment where every employee has equal opportunities regardless of race, color, religion, gender, age, disability, sexual orientation, or any other protected status. This inclusive culture supports personal and professional growth, making Aramark a great place to build a rewarding career.
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Job Requirements
- Minimum 10 years culinary experience in hotels or restaurants and position in management
- AOS/BS in Culinary Arts or equivalent culinary experience
- People development experience
- Project management experience preferred
- Computer skills including word processing, Excel, and presentation software
- Excellent oral, leadership and communication skills
- Willingness to travel up to 65% of the time
Job Qualifications
- 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 preferred
- People development experience
- Ability to deal with ambiguity and effectively cope with change
- Willingness to travel up to 65% of the time
Job Duties
- Work with Regional Vice President, Director of F&B, District Manager, General Manager, and teams to establish yearly goals and develop implementation plan utilizing internal/external resources to accomplish objectives
- Active involvement and leadership in the recruitment and hiring of culinary leadership within the region
- Coordinate and partner with leaders on chef onboarding and seasonal openings
- 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 and 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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