Executive Chef

Auctis; Boston (MA); On-site; USD 80,000 - 100,000; Full time

Job summary

A leading food service management company seeks an Executive Chef for Fenway Park in Boston, MA. This role involves overseeing culinary operations, managing culinary teams, and ensuring high standards of food preparation and service. Candidates should have 7-10 years of culinary management experience and high volume catering expertise. The position requires effective team leadership, interaction with guests, and a strong understanding of culinary trends. Suitable for individuals ready to work in a dynamic environment, including evenings and weekends.

Qualifications

• 7-10 years of culinary management experience.
• High volume catering/concessions experience.

Responsibilities

• Ensure culinary production aligns with the Executional Framework.
• Uphold culinary standards for food preparation, presentation, and service.
• Manage a culinary team, including chef managers and hourly staff.
• Train and oversee kitchen employees in best practice food production techniques.
• Coach and recognize employees, fostering a shared understanding of goals.
• Plan and execute team meetings and daily huddles.
• Maintain staff records, including training, checklists, and performance data.
• Interact directly with guests daily.
• Stay informed about regional culinary and ingredient trends.
• Achieve food and labor targets with a focus on margin improvement.
• Ensure efficient execution and delivery of culinary products as per the daily menu.
• Maintain the integrity of the standard food offer, ensuring quality and safety.
• Understand the end-to-end supply chain and procurement process.

Job description

Description: Aramark Sports + Entertainment seeks an Executive Chef for Fenway Park, Boston, MA. This management role oversees culinary operations, managing chef managers and hourly culinary staff. The Executive Chef develops and executes culinary solutions to meet diverse customer needs and tastes, ensuring adherence to standards in production, presentation, and service. The position involves an event-based schedule, including nights, weekends, and holidays occasionally.

Responsibilities

• Ensure culinary production aligns with the Executional Framework.
• Uphold culinary standards for food preparation, presentation, and service.
• Manage a culinary team, including chef managers and hourly staff.
• Train and oversee kitchen employees in best practice food production techniques.
• Coach and recognize employees, fostering a shared understanding of goals.
• Plan and execute team meetings and daily huddles.
• Maintain staff records, including training, checklists, and performance data.
• Develop and sustain client and guest rapport for beneficial relationships.
• Interact directly with guests daily.
• Stay informed about regional culinary and ingredient trends.
• Achieve food and labor targets with a focus on margin improvement.
• Ensure efficient execution and delivery of culinary products as per the daily menu.
• Maintain the integrity of the standard Aramark food offer, ensuring quality and safety.
• Comply with Operational Excellence fundamentals, managing waste, standard menus, recipes, and ingredients.
• Understand the end-to-end supply chain and procurement process, ensuring authorized suppliers are used.
• Implement the Food Framework and ensure accurate food consumption estimates.
• Maintain proper equipment operation and maintenance.
• Ensure compliance with Aramark SAFE food and Quality Assurance standards.
• Comply with all applicable policies, rules, and regulations, including safety, health, and wage and hour.

Candidate Must Have

• 7-10 years of culinary management experience.
• High volume catering/concessions experience.