Executive Catering Chef
Aramark
full-time
Posted on:
Location Type: Office
Location: Dallas • Texas • United States
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Tech Stack
About the role
- Oversees and manages culinary operations to meet production, presentation, and service standards.
- Applies culinary techniques to food preparation and manages the final presentation and service of food.
- Ensures culinary production appropriately connects to the Executional Framework.
- Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
- Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.
- Train and manage culinary and kitchen employees to use best practice food production techniques.
- Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
- Reward and recognize employees.
- Plan and execute team meetings and daily huddles.
- Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.
- Develop and maintain effective client and guest rapport for mutually beneficial business relationships.
- Interact directly with guests daily.
- Aggregate and communicate regional culinary and ingredient trends.
- Responsible for delivering food and labor targets.
- Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends.
- Ensure efficient execution and delivery of all culinary products in line with the daily menu.
- Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items.
- Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards.
- Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used.
- Full knowledge and implementation of the Food Framework.
- Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase.
- Ensure proper equipment operation and maintenance.
- Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
- Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
Requirements
- Requires at least 4 years of culinary experience
- At least 2 years in a management role preferred
- Requires a culinary degree or equivalent experience
- Ability to multi-task
- Ability to simplify the agenda for the team
- Requires advanced knowledge of the principles and practices within the food profession.
- This includes experiential knowledge required for management of people and/or problems.
- Requires oral, reading, and written communication skills.
Benefits
- Relocation assistance may be available
Applicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills & Tools
culinary techniquesfood preparationfood presentationfood productioninventory managementperformance metricssupply chain managementfood safetyquality assurancemenu planning
Soft Skills
team managementcoachingcommunicationmulti-taskingrelationship buildingproblem solvingtrainingorganizational skillsleadershipagenda simplification
Certifications
culinary degree