Executive Chef

Aramark; Indianapolis (IN); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player is seeking an Executive Chef to lead culinary operations at a prestigious venue. This role involves overseeing a talented team, ensuring the highest culinary standards are met, and delivering exceptional dining experiences. You will be responsible for managing food production, presentation, and safety while fostering a collaborative environment. If you have a passion for culinary excellence and leadership, this opportunity allows you to make a significant impact in a dynamic setting, enhancing guest experiences and driving operational success.

Qualifications

• 4+ years of executive chef experience required.
• Advanced knowledge of food principles and practices essential.

Responsibilities

• Oversee culinary operations and manage chef managers and staff.
• Ensure compliance with food quality and safety standards.
• Develop and maintain effective client and guest rapport.

Skills

Leadership

Culinary Skills

Communication Skills

Multi-tasking

Education

Culinary Degree

Job description

Job Description

The Executive Chef for Indianapolis Motor Speedway is a leadership position overseeing chef managers as well as hourly culinary staff, 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.

Job Responsibilities

1. Ensures culinary production appropriately connects to the Executional Framework
2. Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
3. Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
4. Train and manage culinary and kitchen employees to use best practice food production techniques
5. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
6. Reward and recognize employees
7. Plan and execute team meetings and daily huddles
8. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
9. Develop and maintain effective client and guest rapport for mutually beneficial business relationships
10. Interact directly with guests daily
11. Aggregate and communicate regional culinary and ingredient trends
12. Responsible for delivering food and labor targets
13. Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
14. Ensure efficient execution and delivery of all culinary products in line with the daily menu
15. Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
16. Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
17. Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
18. Full knowledge and implementation of the Food Framework
19. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
20. Ensure proper equipment operation and maintenance
21. Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
22. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

1. Requires at least 4 years of executive chef experience
2. At least 2 years in a leadership role
3. Requires a culinary degree or equivalent experience
4. Ability to multi-task
5. Ability to simplify the agenda for the team and work in a collaborative environment
6. Requires advanced knowledge of the principles and practices within the food profession.
7. This includes experiential knowledge required for management of people and/or problems.
8. Requires oral, reading, and written communication skills