11/20/2012 09:16 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. In FORTUNE magazine's 2010 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. .
ARAMARK Education provides a complete range of food, facility, uniform and other support services to more than 500 K-12 school districts in the U.S. It offers public and private education institutions a family of dining and facility services including: on-site and off-site breakfast and lunch meal programs, after-school snacks, catering, nutrition education, retail design and operations, maintenance, custodial, grounds, energy management, construction management, and building commissioning. For more information on ARAMARK's K-12 food service programs, please visit ****
EXECUTIVE CHEF - PRODUCT DEVELOPMENT
Visionary in the creation of recipes and food products that will utilize the production department of the Food Service Support Facility to its fullest potential, by creating nutritionally sound recipes that will entice the pallets of students and customers, and grow participation in the food service program.
A key component of this role is coordinating the development, valuation and implementation of new recipes and products created by both the culinary and production teams. Responsible for all research and product development phases while ensuring that proper food manufacturing procedures are followed at all times. This position provides on-going observance and audits of food preparation and cooking methods; sizes, yields, and serving portions in order to ensure consistent compliance to USDA and TDA regulations.
Additionally, this role partners with other food service departments and district personnel in ensuring purchasing bid specifications are accurate and reflect the short-term and long-term needs of the department. This position is responsible for the direct supervision of all culinary staff accountable for the products and services provided from the catering and satellite-shipping kitchens, in addition to support personnel within the culinary department.
Essential Responsibilities will include:
Proactively supervises, develops, and sets direction for the Culinary Department
Develop improvements to the culinary operational procedures and execution
Develop a sustainable process that introduces innovative new menu items on a monthly basis; Constantly build recipes that provide a wide variety of nutritious choices in entrees, fruits and vegetables
Integral in the creation of and testing of menu items, procedures, and equipment.
The ability to develop and evaluate high volume production recipes in collaboration with the food production facility department.
Coordinates the evaluation and implementation of new products and recipes utilizing accepted testing and standardization procedures; oversees all related test kitchen activities.
Participates with Dietitian and on-site management team to plan menus, utilization of food surpluses, commodities, and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle, and USDA and TDA rules and regulations.
Thorough understanding of the food service industry. Has the ability and desire to research and study foodservice industry trends and apply this knowledge to every day work. Thorough understanding of multiple cuisines and their impact on today's customer choices.
Reviews menus, analyzes products and recipes, and determines food, labor and overhead costs. Participates in budget process and reconciliation. Estimates food consumption and purchases. Requisitions food and kitchen supplies.
Observes methods of food preparation and cooking, sizes and yields of portions to ensure food is prepared in prescribed manner. Tests cooked foods for quality assurance.
Establishes and enforces nutrition, safety, HACCP, quality control, and sanitation standards for unit.
Work with Lead Dietitian to develop and adopt appropriate menus and recipes to meet any special needs of the student population. Demonstrates knowledge of specific issues directly related to student population.
Work with Marketing Department and Operations department to develop new concept lines and promotional recipes
Engage culinary students in the process of developing menu items
Ability to read, write, create, and evaluate recipes. Must be able to calculate yields.
Ability to establish and document processes and procedures
Excellent communication skills. Written, Verbal, and Presentation
Requires knowledge of Microsoft Office and related computer skills.
Performs all other duties as assigned.
This position requires educational achievement equivalent to a Bachelor's degree or equivalent from 4-year College in Culinary, Hotel/Restaurant or Food Service related area strongly preferred, or AA degree with 5 years Food Service Production Management Experience.
Requires management skills in addition to good planning and organizational skills. Must have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedure, or government regulations.
Must have the ability to write reports, business correspondence, and procedural manuals.
Must have the ability to effectively present information and respond to questions from groups of managers, clients, customers, and general public.
Must have the ability to work with mathematical concepts such as probability and statistical inference.
Must have the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Must have the ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
Must have good vision and hearing, and keen perception