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 an Executive Chef for the ARAMARK operation at Villanova University Hotel and Conference Center in Radnor, PA. Please apply here: https://uscareers-aramark.icims.com/jobs/8129/executive-chef---villanova-hotel-and-conference-center/job?mode=view
As the Executive Chef, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. You will be responsible for menu development and client interaction for the entire account.
Position is responsible for all food and beverage "Back of the House" operations including- recruiting, hiring, developing, promoting, disciplinary action for F&B Team. Forecasting, Budgeting, P&L Responsibilles for Food & Labor costs, Creative Menu Development, ARAMARK Food Management System, Purchasing, Sanitation, Food Safety, ARAMARK Food Waste program, and PRIMA
Your duties will include, but not be limited to: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and plan and price menus; Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen; Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
Ideal candidates will possess a culinary degree with 10 years of culinary experience including a minimum of 5 years of culinary management experience. Successful Executive Chef or Executive Sous Chef at 4 to 5 star culinary operation Knowledge of ARAMARK Systems a bonus Hotel or Conference Center background preferred High-level catering experience is preferred. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. Prior experience with financial analysis as well as operational, sanitation, and administrative/computer knowledge is needed. P&L accountability and/or contract-managed service experience is desirable.
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.