Executive Chef- Healthcare- Western Region

  SUMMARY   Coordinates activities of and directs training of chefs, food production, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service.
 
ESSENTIAL DUTIES AND RESPONSIBILITIES
 
Maintains friendly, efficient, Spirit of Service attitude towards customers, co-workers and clients.
 
Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle.
 
Estimates food consumption and purchases.  Requisitions foodstuffs and kitchen supplies.
 
Participates in budget process and reconciliation.
 
Reviews menus, analyzes recipes, determines food, labor and overhead costs and assigns prices to menu items.  Directs food apportionment policy to control costs.
 
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
 
Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner.  Tests cooked foods by tasting and smelling them.
 
Familiarizes newly hired chefs and food production workers with practices of kitchen and oversees training.
 
Establishes and enforces nutrition and sanitation standards for unit. 
 
Maintains established systems and training programs to provide a safe working environment.  Complies with OSHA  regulations and other local, state and federal regulations.
 
Devises special dishes and develops recipes.  Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population.
 
Maintains compliance with ARAMARK’s standards of operation, client contract and within ARAMARK’s Business Conduct Policy.  Maintains all records and reports necessary to comply with ARAMARK Healthcare, government and accrediting agency standards, regulations and codes.
 
Performs all other related duties.
 


Culinary excellence with quality of life. 



Ideal candidates will possess a bachelor's degree or related culinary degree with 2+ years of supervisory experience in contract/institutional food preparation and service.
The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.
Solid supervisory skills, organizational skill and time management skills are required.
P&L accountability and/or contract-managed service experience is desirable.
Excellent communication, customer service and client relations skills.