| ||Detailed information on the job you requested is shown below.|
To return to your search results, CLICK HERE.
|Company Name:||ARAMARK Sports & Entertainment|
| || |
|This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.|
|Position Description:||ARAMARK Conference Center properties range from corporate, government and non-profit centers to hotels and inns affiliated with leading colleges and universities across the country. With over 30 properties, the size and market scope vary but all have an emphasis on the guest's unique experience. |
As a premiere conference Center, we strive to provide the best services and experiences within our markets. Our properties are second to none in their innovation, excellence and results. As part of our commitment, we are determined to build and develop the best team of professionals in the industry-people who aren't afraid of spearheading change, who know how to lead, and who appreciate endless opportunity.
We are currently seeking a Sous Chef for our ARAMARK operation at The Fluno Center in Madison, WI.
Lead and support all aspects of production, preparation and presentation of all foods for the conference center to ensure that a consistent quality product is produced which conforms to all established standards.
Adopt human resource standards in the production and preparation areas of the kitchen in order to attract quality talent, retain and motivate all employees while providing a safe work environment. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and participate in administering discipline as appropriate.
Monitor and control the sanitation of the kitchen, storerooms, and equipment, as well as the restaurant to ensure a healthy, safe work environment which meets/exceeds federal, state and corporate standards and regulations.
Monitor and control all labor and food costs through proper scheduling, training, supervising the staff effectively, proper ordering and inventory controls, against projected business levels.
Oversee/participate in the ARAMARK prescribed processes and standardization for food production, food waste mgt., consistency, quality, etc.
Assist in the creation and planning of menus and daily alternative meals. Implement the necessary production changes to ensure highest guest satisfaction.
Coordinates activities with other internal departments. Participates in management team meetings. Interfaces with vendors and key service users within client organization.
Ensure support and use of local regional products & sustainable practices where possible.
Perform special projects and other responsibilities as assigned.
Candidate will possess three to five years of post-high school education, preferably a BS in Culinary Arts or equivalent culinary degree.
Two to three years experience as a Sous Chef/Chef de Cuisine or related culinary position in high volume food service/restaurant /conference center or hotel operations is required.
P&L accountability and/or contract-managed service experience is desirable.
Ability to control food and labor costs and other expenses as established by the budget.
Experienced and proficient in the latest sanitation and HACCP standards.
Understanding, support, and development of sustainable cuisine.
Experience in demonstration cooking.
Menu writing and development ability.
Personnel development and training.
Ability to manage in a diverse environment with focus on client and customer service.
Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
ServSafe certification required.
Must be willing to be hands on with staff and operations and be willing to work hours that include evenings and weekends
| || |
|Company Profile:||About ARAMARK|
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. 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 255,000 employees serving clients in 22 countries. Learn more at www.twitter.com/aramarknews.
ARAMARK Sports And Entertainment:
The Sports and Entertainment division within ARAMARK Corporation serves more than 200 premier stadiums, arenas, convention centers and concert venues. Since 1975 we've created culinary memories throughout the United States. The secret to our success is that we start with great food and a well managed facility. We understand that ensuring a memorable experience for our customers goes far beyond the food we serve.
| || |
|Job Profile: |
|Position: ||Sous Chef|
|Start Date: ||2 Weeks|
|Job Category: ||Hotel|
|Job Type: ||Full-time|
|Experience: ||2 years|
|Education: ||Associate Degree|
|Job Location(s): ||Illinois; Midatlantic, USA|
THIS JOB LISTING HAS EXPIRED