Applicants to this position must reside within a 90 mile radius of the property.
Position Description:
Overview: 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, parks and destinations and businesses around the world. The company is recognized as one of the "World's Most Ethical Companies" by the Ethisphere Institute, one of the "World's Most Admired Companies" by FORTUNE magazine and one of America's Largest Private Companies by both FORTUNE and Forbes magazines. 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 250,000 employees serving clients in 22 countries.
Responsibilities: ARAMARK Parks and Destinations is currently seeking a talented and creative culinary professional in the Chicago market for an Executive Chef role. The incumbent of the Executive Chef role will have responsibility for leading the culinary direction for a premiere Chicago institution. In this role the Executive Chef will have total food oversight, and provide directional vision in partnership with location leadership. This exciting opportunity requires a dedicated, passionate Chef that possesses the visionary leadership and motivational skills, to select, develop and lead culinary team members, support and partner with operational departments, provide innovative dining selections within multiple restaurant locations and execute high-end private dining events.
Essential Functions:
Menu development focusing on seasonal ingredients utilizing locally sourced food and or beverage products Organize and support special on-site culinary events which showcase local vendors and local products Institute hospitality excellence in service and product quality Provide operational and team leadership insuring excellence in guest experience. Implement / ensure industry standard food and beverage HACCP and safety programs are in place and active Implement culinary skills training programs within culinary operation Working knowledge of electronic media and computer literate Support marketing team with local and regional community promotions Responsible for execution of component or complex recognition and reward programs. Staff recruiting ? utilizing regional chef schools, trade schools and local job fairs as needed Financial oversight ? food cost, labor cost, and department specific P&L
Qualifications: AOS/BS in Culinary Arts or equivalent experience Minimum 8 of industry & culinary management experience. Ability to manage in a diverse environment with focus on client and customer service Understanding of and previous experience with HACCP Ability to control cost - food & labor Understanding, support and development of sustainable cuisine Experience in demonstration cooking Menu writing and development Leadership and motivational experience Organizational skills with ability to introduce / implement and execute culinary program and brand development. P&L accountability and/or contract-managed service experience is desirable
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