Executive Chef (Hamilton – Halton Region)

  • Company:
  • Location:
  • Salary:
    negotiable / monthly
  • Job type:
  • Posted:
    4 weeks ago
  • Category:
    Food / Bev / Hosp

About AramarkAramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world’s leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World’s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at www.aramark.com or connect with us on Facebook and Twitter.We are currently seekingan Executive Cheffor our operations in the Hamilton/Halton Region.Job Summary:Reporting to the General Manager, the Executive Chef is responsible for developing and executing culinary solutions to meet customer and client needs. and manage culinary operations to meet production, presentation, and service standards. Apply culinary techniques to food preparation and manages the final presentation and service of food ensuring compliance with the standards established by Aramark, regulatory agencies and client. Establishes and maintains effective working relationships with other departments to provide a unified food service experience for residents, visitors and employees.Core Job Duties/Responsibilities:Leadership:Confirm culinary production appropriately connects to the Executional Framework. Ensure proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards. Oversee culinary team 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 to execute. 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.Client Relationship:Develop and maintain effective client and customer rapport for mutually beneficial business relationships. Aggregate and communicate regional culinary and ingredient trends.Drives resident and customer satisfaction, and maintains client relationships.Financial Performance:Responsible for delivering food and labor targets. Understand performance metrics, data, order and inventory trends; consistent focus on margin improvement.Delivers strong operational performance by executing against Aramark and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service.Responsible for managing process of purchasing, receiving, and managing food production activities in compliance with Aramark food production systems.Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines, and responsible for menu planning, pre-costing and post-costing.Productivity:Ensure efficient execution and delivery of all food line products to align with the daily menu. Maintain integrity of the standard Aramark food offer; responsible for maintaining food quality of items at all times. Comply with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through utilizingcustomer driven menus and labor standards. Understand end-to-end supply chain and procurement process and systems to ensure only authorized suppliers are used. Full knowledge and implementation of the Aramark Food Framework. Confirmaccuracy of forecastedfood consumption for appropriate requisitions and/or food purchase. Oversee proper equipment operation and maintenance.Compliance:Ensure compliance with Aramark food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, etc.Additional Position Duties/Responsibilities:Multi-tasking, as well as the ability to simplify the agenda for the team is a must.ExperienceRequires at least 4 years experience and 1-3 years in a management roleEducationRed Seal Certification requiredBachelor”s degree or equivalent experience an assetPreferredQualifications:Culinary degreeCertified Executive ChefServSafe certificationA minimum of 3 – 5 years of high end culinary management with experience with a minimum sales volume of $2-3MPrevious healthcare experience preferredExperience in a multi-unit environment would be an assetP&L accountability and/or contract-managed service expertiseAbility to manage simultaneous events and a large staff in a diverse environment with focus on client and customer services is essential and critical to success in this role.Strong organizational, verbal and written communication, as well as time management skills is essential. Experience with and knowledge of all Microsoft Office applications requiredPlease note all candidates considered for hire will be required to successfully pass a criminal background check. Accommodations for job applicants with disabilities are available upon request.