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Chef Manager - Maryland Science Center - Baltimore, MD

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Location
USA-MD-Baltimore
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08/31/2012 09:43 AM
ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. The company is recognized as the industry leader in FORTUNE magazine's World's Most Admired Companies, and as one of America's Largest Private Companies by both FORTUNE and Forbes magazines. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at ****.

Our Parks and Destinations group specializes in serving consumers; recreational and entertainment needs in national and state parks, zoos, aquariums, science centers, museums and other day-use cultural attractions.

The scope of our operations includes operating lodging, conference and meeting space, houseboats and other marine activities, retail merchandise shops, fine dining restaurants, and interpretive tours in some of this country's most pristine protected lands and national parks.

We have been active partners with the National Park Service and various zoos, aquariums, and other cultural attractions for over 20 years, providing high-quality visitor services in numerous locations across the United States in over 12 states. We are considered a premier provider of professional services by clients and competition alike, committed to providing high-quality recreation, hospitality and authentic experiences to clients and visitors from all over the world.

Some of the national and state parks in which we operate include:
• Asilomar Conference Center, California
• Denali National Park, Alaska
• Glacier Bay, Alaska
• Lake Powell Resorts and Marina, Arizona
• Zephyr Cove Resort & Marinas, Nevada
• Mesa Verde National Park, Colorado
• Olympic Peninsula, Washington
• Shenandoah National Park, Virginia
• Togwotee Mountain Lodge, Wyoming

We are currently seeking a Chef Manager for ARAMARK Parks and Destinations. As Chef Manager for Parks & Destinations, he/she will have P&L oversight as it relates to food cost and labor cost and will be responsible for culinary staff training and development. Additional oversight of kitchen personnel as it relates to supervision and coordination of all culinary personnel engaged in preparing and cooking foods in related culinary activities. He / she will be responsible for establishing guidelines for food consumption and requisition or purchase food as needed based on these guidelines. He / she will develop menus to reflect seasonality, locally sourced food product, fresh to order food production initiative, select and develop recipes, standardize recipes utilizing Aramark PCA form to ensure consistent quality, establish presentation program and quality standards, plan and price menus, ensures proper equipment is operational and ensure proper safety (HACCP) and sanitation in kitchen. He or she will have oversight to all food service outlets including concession, premium, and catering events. He or She will be responsible for culinary instruction and/or demonstration of culinary techniques for culinary team. The Chef Manager directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. This position is a working Chef position and this individual may spend a large amount of time ensuring food production is at an adequate level.

This position will reports to the General Manager and District Executive Chef. The Chef Manager will play an active role in working with the Human Resources team to recruit and develop staff. Strong communication skills are essential as there will be constant interfacing with the client, field operations, regional staff, regional supplier and culinary communities. Position requires ability to work event based hours, a high level of organizational skills, and moderate understanding of leadership, and project development.

Qualifications:
Ideal candidates will possess a bachelor's or related culinary degree with 3-5 years of full service kitchen & management experience. • AOS/BS in Culinary Arts or equivalent experience
• Minimum 3 years of culinary management experience.
• Ability to manage in a diverse environment with focus on client and customer service
• Previous experience with HACCP
• Ability to control cost - food & labor
• Understanding, support and development of sustainable cuisine
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