Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
retirement savings plan
Paid parental leave
Paid disability leave
work/life resources
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, operating in 15 countries worldwide. With a strong commitment to service and a purpose-driven approach, Aramark prides itself on delivering exceptional experiences to millions of guests daily across various industries. The company values inclusivity and equal employment opportunity, fostering a work environment free from discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, and other legally protected characteristics. By focusing on employee development, passion fueling, and professional growth, Aramark offers a dynamic career platform where individuals can reach their full potential while... Show More
Job Requirements
- aos/bs in culinary arts or equivalent culinary experience
- minimum 10 years culinary experience in hotels or restaurants and position in management
- excellent oral, leadership and communication skills
- computer skills including word processing, excel, and presentation software
- project management experience preferred
- people development experience
- ability to deal with ambiguity and effectively cope with change
- candidates should be willing 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
- candidates should be willing 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 & 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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