Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Medical
Dental
Vision
retirement savings plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food services, facilities management, and uniform services. With a presence in 15 countries, Aramark proudly serves millions of guests daily, delivering superior food and facilities services across various industries including sports and entertainment, healthcare, education, business dining, and more. The company's mission is rooted in service and united by a strong purpose — to do great things for its employees, partners, communities, and the planet. At Aramark, they prioritize equal employment opportunity and foster a diverse and inclusive work environment where every employee can thrive and grow professionally.
Aramark Sports + Entertainment is ... Show More
Aramark Sports + Entertainment is ... 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
- 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 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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