Job Details
Location US-CA-Sacramento | US-OR-Portland | US-CA-San Francisco | US-WA-Seattle The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what youre pursuing a new challenge, a sense of belonging, or just a great place to work our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and . ** Regional Executive Chef**
Posted Date 5 months ago(10/4/2021 5:39 PM) ID 361123 Category Culinary Employment Type Fulltime-Regular ** Overview**
** Description**
As Regional Corporate Chef for Leisure-West Region, he/she will be required to have demonstrated strong aptitude for culinary leadership, communication skills, personnel development and team training. He/she should have an understanding of corporate hierarchy and corporate support divisions, be responsible for the development, implementation and execution of Leisure culinary programs, including revenue enhancement. He/she should demonstrate a strong aptitude for new product and new concept development. He/she will be responsible for developing, implementing and overseeing food and beverage initiatives including process standardization, purchasing compliance, initiative adherence, & product quality as well as consistency across LOB. Additional responsibilities include ensuring proper workplace safety, food safety, HACCP and sanitation programs are in place and active. He/she may be required to cook selected items, no more than 10% of the time, and assist operational team as needed in organizing operational plans for VIP events, to include menu development, culinary instruction. The Regional Executive Chef supports executive chef hiring process, and will report to Vice President of Food and Beverage. Ideal candidates will possess a bachelor's degree or related culinary degree with 10+ years of industry & culinary leadership experience. Multi operational oversite experience preferred.
**Essential Functions:**
* Work with Leisure President, Vice President of F&B, Regional Vice President, District Manager, General Manager, Marketing and teams to establish yearly goals and develop implementation plan utilizing internal/external resources to accomplish objectives.
* Develop and or enhance LOB/national and regional concepts in partnership with senior leadership and operational team.
* Partner with marketing in the creation and development of on trend food concepts.
* Organize, implement & monitor concepts throughout LOB operations.
* Review culinary vision with Executive Chefs as it relates to the over-all corporate focus, including, purchasing, labor management, COS, sustainability, team development, operational structure, revenue enhancing initiatives, and standardization.
* Support corporate risk management team to insure all food and team safety initiatives meet or exceed corporate criteria
* Support culinary leadership training programs, including recruiting and retention programs
* Provide consistent assessment of property executive chef performance and provide feedback and mentoring as needed.
* Support organization of culinary talent for high profile events, and seasonal openings.
* Participate as needed in regional and national marketing and field presentations showcasing training capabilities/programs and culinary capabilities.
* Assist the Business Development team in the development of sales proposals and presentations.
* Support compliance initiatives and product selection to maximize NVD initiative.
* Formulate, and supervise development of new products, processes, and cost/quality improvement programs.
Reports to Leisure Vice President of Food and Beverage. Interfaces with RVPs, DMs, GMs field operations. Position requires a high level of maturity, flexibility, organization and leadership skills.
**LATITUDES/DIMENSIONS:**
* Authority to determine LOB culinary leadership training programs.
* Authority to determine enterprise wide recipes, identify, initiate and drive product quality levels.
* Champion communication among food and beverage team, Vice President of Food and Beverage RVPs, District Managers, General Managers, and field operations across LOB.
* Recommends training and development needs for culinary team members.
** Qualifications**
* AOS/BS in Culinary Arts or equivalent culinary experience.
* Minimum 10 years culinary experience in hotels or restaurants and position in management.
* Multiple account oversight
* Computer skills including word processing, Excel, and presentation software.
* Excellent oral, leadership and communication skills.
* Project management experience.
* People development experience.
* Ability to deal with ambiguity and effectively cope with change.
* CANDIDATES MUST BE WILLING TO TRAVEL UP TO 70% OF THE TIME.
This position supports locations which requires individuals on site to be fully vaccinated against COVID-19.
**Apply**
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for general consideration.
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Aramark will consider for employment qualified applicants with criminal histories in a manner consistent with the Los Angeles Fair Chance ordinance.
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