Culinary Director: Lead, Innovate & Elevate Dining

Aramark; New York (NY); In loco; USD 80.000 - 95.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical, dental, vision benefits

401(k) retirement plan

Parental leave

Descrizione del lavoro

Aramark is seeking an Executive Sous Chef to design and execute culinary solutions that meet guest tastes and expectations. You will lead a culinary brigade to uphold production, presentation, and service excellence, applying advanced techniques and responsible sourcing.

You will manage food preparation, menu execution, and daily operations while aligning with safety, quality, and waste-management standards.

Competenze

• Must be able to communicate to a wide range of individuals and ensure full comprehension of the topic.
• Knowledge of food safety, sanitation, food products, and food service equipment
• Degree from an accredited Culinary Institute
• 4-7 years of executive-level culinary management experience required.
• Minimum 2-3 years culinary management experience
• Serv Safe Certified
• Requires advanced knowledge of the principles and practices within the food profession
• This includes experiential knowledge required for management of people and/or problems
• Passion for food trends, flavors, innovation and recipe development
• Requires oral, reading and written communications skills

Mansioni

• Manages the performance, attendance, customer service, appearance and conduct of the culinary brigade.
• Focuses on culinary excellence, innovation and the experience for the Food program in order to support operational excellence
• Coach associates by creating shared understanding about what to be achieve and how it is to be achieved.
• Monitor menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
• Be a leader in ensuring excellent quality and presentation of all food to the guests by offering sustainable, responsibly sourced and nutritionally balanced options.
• Maintains food cost at reasonable levels without affecting quality of set standards.
• Monitor and direct the culinary brigade to ensure that recipes and portion standards are followed.
• Participate in the food management process by learning PRIMA to assist with ordering and invoice processing.
• Aggregate and communicate regional culinary trends and ingredient trends.
• Ensure efficient execution and delivery of all culinary products in line with the daily menu.
• Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used.
• Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
• Interaction with the guest by performing weekly table touches to get feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
• Full compliance with Operational Excellence fundamentals: managing waste, Pantry list, the recipe collection and ingredients through managing guest driven menus and labor standards.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.
• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, heath, wage and hour.

Conoscenze

Executive culinary management

Culinary management experience 2-3y

Food safety knowledge

Serv Safe Certified

Strong communication

Formazione

Culinary Institute degree

Strumenti

PRIMA system

Descrizione del lavoro

Aramark is seeking an Executive Sous Chef to design and execute culinary solutions that meet guest tastes and expectations. You will lead a culinary brigade to uphold production, presentation, and service excellence, applying advanced techniques and responsible sourcing.

You will manage food preparation, menu execution, and daily operations while aligning with safety, quality, and waste-management standards.