Posted on: January 16, 2022
The people of Aramark proudly serve millions of guests every day
through food, facilities, and uniform services in 19 countries
around the world. Rooted in service and united by our purpose, we
strive to do great things for each other, our partners, our
communities, and our planet. We believe a career should develop
your talents, fuel your passions, and empower your professional
growth. So, no matter what you're pursuing - a new challenge, a
sense of belonging, or just a great place to work - our focus is
helping you reach your full potential. Learn more about working
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Management position, responsible for developing and executing
culinary solutions to meet customer needs and tastes. Offers a wide
variety of culinary solutions to meet customer and client needs and
tastes. Oversees and manages culinary operations to meet
production, presentation, and service standards. Applies culinary
techniques to food preparation and manages the final presentation
and service of food.
- Leadership: Ensures culinary production appropriately connects
to the Executional Framework. Ensures proper culinary standards and
techniques are in place for preparation of food items, including
production, presentation and service standards. Manages culinary
team to ensure quality in final presentation of food. Trains and
manage culinary and kitchen employees to use best practice food
production techniques. Coaches employees by creating a shared
understanding about what needs to be achieved and how it is to be
achieved. Rewards 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. Multi-tasking as well as ability to simplify the
agenda for the team is a must.
- Client Relationship: Develop and maintain effective client and
customer rapport for mutually beneficial business relationship.
Aggregate and communicate regional culinary and ingredient trends.
- Financial Performance: Responsible for delivering food and
labor targets. Understands performance metrics, data, order and
inventory trends; consistent focus on margin improvement.
- Productivity: Ensure efficient execution and delivery of all
food line products in line with the daily menu. Maintain integrity
of the standard Aramark food offer; responsible for maintaining
food quality of items at all times. Full compliance with
Operational Excellence fundamentals: managing waste, standard
menus, recipes and ingredients through managing customer driven
menus and labor standards. Understand end to end supply chain and
procurement process and systems, ensure only authorized suppliers
are used. Full knowledge and implementation of the Food Framework.
Ensure accuracy of estimated food consumption for appropriate
requisitions and/or food purchase. Ensure proper equipment
operation and maintenance.
- Compliance: Ensure compliance with Aramark SAFE 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, wage and hour.
- Requires at least 4 years experience and 1-3 years in a
- Bachelor's degree or equivalent experience
Keywords: Aramark, Indianapolis , Executive Chef, Hospitality & Tourism , Indianapolis, Indiana
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