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.
ARAMARK Healthcare is searching for a Senior Executive Chef with high volume ($23M+sales volume) cooking/culinary experience for a Renowned Healthcare System in Cleveland, OH. Reporting to the Culinary Operations Director, the Senior Executive Chef plans, administers and directs all unit activities related to food production and culinary, complying with the standards established by ARAMARK Healthcare, regulatory agencies and client.
Directs food production managers and staff and supervises/coordinates all culinary activities. Establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients, residents, visitors and employees.
-Delivers strong operational performance by executing against ARAMARK Healthcare and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service. -Drives patient and customer satisfaction, and maintains client relationships through rounding. -Ensures compliance to food safety, sanitation, and overall workplace safety standards. -Supervises, staffs, trains, conducts applicable rounding and manages the performance of the department to include the Chef/Food Production Manager, Sous Chef/Food Service Supervisors and/or front line staff regarding food presentation, quality, cost control and food safety and sanitation. -Responsible for managing process of purchasing, receiving, and managing food production activities in compliance with ARAMARK Healthcare 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. -Oversees special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
-Bachelor's Degree or Associates or related culinary degree is required -Certified Executive Chef preferred -A minimum of 7-10 years of high end culinary management experience in a multi-unit environment including restaurants, concessions and banquet/catering preferred. Individuals from conference center or large hotel with multiple conference rooms will do well. -Experience with a minimum sales volume of $23+M required. -Must be able to manage Chef/Production Managers (kitchen/food production), Sous Chef/Food Service Supervisors and 40+ FTE's. -Ability 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. -Previous experience with profit and loss accountability, control of food and labor cost, high banquet volume, menu development and pricing, vendor relations, and development of culinary team is required for this position. -P&L accountability and/or contract-managed service experience is required. -Strong organizational, verbal and written communication, as well as time management skills are essential. -Experience with and knowledge of all Microsoft Office applications required.
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.