11/13/2012 09:42 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. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at the company's Web site, ****, or ****.
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
The Chef Manager will have the primary responsibility of overseeing and managing all aspects of a high volume kitchen operation. This position will be expected to participate in hands on preparation of all food products, take responsibility for sanitation and safe food handling procedures and participate in the inventory process. This position will also have P&L oversight as it relates to food cost and labor cost and will be responsible for culinary staff training and development.
Establishing and maintaining systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products.
Oversee all front- and back-of-house operations and be responsible for food production and overall supervision of kitchen activity.
Menu planning and development
Ensuring that requirements for appropriate sanitation and safety levels in respective areas are met and maintain required logs for food temperature and equipment maintenance logs.
Coordinating and supervises unit personnel regarding production, merchandising, quality and cost control; labor scheduling and staffing; employee training. Understands and teaches COS - food and beverage financial process.
Conducting period inventory.
Performing other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards.
Daily interaction with the client and client's customers and/or employees.
Develop, Implement, and execute every shift a comprehensive side work and sanitation schedule as well as a Master Cleaning Schedule. Hold accountable all employees to the standards developed.
Participate in all Monthly Naval Audits, Local Health inspections with the expectation being 100% in scoring
In the absence of the GM, the Chef Manager will have oversight and accountability for both FOH and HOH operations.
AOS/BS in Culinary Arts or equivalent experience.
Minimum 3 years of full service kitchen and 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. Understand basic accounting for COS and labor.
Understanding, support and development of sustainable cuisine.
Previous experience with food production, purchasing processes and daily foodservice operations is required.
P&L accountability and/or contract-managed service experience is desirable.