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. In FORTUNE magazine's 2009 list of World's Most Admired Companies, ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. 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 the company's Web site, ****, or ****
The Business Services division
of ARAMARK, with over $1 billion in revenues and 18,000 employees, provides a wide range of food and other support services to more than 500 clients in business and industry, at more than 1,400 locations in the U.S. ARAMARK
offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Dining is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations
As the Executive Chef,
you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this corporate dining account. You will be responsible for menu development and client interaction for the entire account. High-end culinary experience and capabilities is a must! Your duties will include, but not be limited to:
Train and manage kitchen personnel and supervise/coordinate all related culinary activities;
Estimate food consumption and requisition or purchase food;
Select and develop recipes as well as standardize production recipes to ensure consistent quality;
Establish presentation technique and quality standards, and plan and price menus;
Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen;
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
Ideal candidates will possess a culinary degree with 10 years of culinary experience including a minimum of 5 years of culinary management experience. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. HACCP knowledge is a must. Prior experience with financial analysis as well as operational, sanitation, and administrative/computer knowledge is needed. P&L accountability and/or contract-managed service experience is desirable.
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Website : http://www.aramark.com