Director of Culinary Standards

ARAMARK Sports and Entertainment Services, Inc., a subsidiary of ARAMARK Corp, is a leading provider of food, lodging, recreational activities, and merchandise services to more than 90 million people annually at over 200 facilities in the United States. We serve amphitheaters, convention centers, national and state parks, sports stadiums and arenas, and zoos. We are are currently seeking a Director of Culinary Standards (DCS) to provide the overall vision, planning, direction, control, implementation, and execution of culinary programs, standards, and goals to accounts of various size and scope within a specified region. In addition to providing culinary leadership, the DCS will be directly responsible for the development of people, food, standards, and a culinary culture within Sports & Entertainment.  This is a great opportunity a Senior Executive Chef with a demonstrated aptitude for culinary vision, leadership, personnel development and training and new product/new concept development. This position requires the DCS to lead and facilitate training solutions for culinary staff development; support and facilitate standards for purchasing/inventory management programs; develop kitchen productivity standards and metrics to improve culinary operations performance; and work with risk management to implement kitchen product safety parameters, such as HACCP, and product risk assessment procedures.  The DCS will serve as mentor and teacher, providing leadership and guidance to Executive Chefs, Pastry Chefs, and Sous Chefs in the development of menus that meet client satisfaction and budgetary requirements, to ensure that the integrity of our food recipes and execution are upheld. This position reports to the Vice President of Premium Services with daily interaction with the Regional Vice President of Operations. This position will be located at ARAMARK Sports & Entertainment accounts on the West Coast. The ideal candidate will have the following professional experience and skills:? Demonstrated advanced, center of the plate culinary skills? Strong training abilities? Creative vision with excellent written and oral communication skills? Superior interpersonal, influencing, and motivational skills? Demonstrated ability to work effectively in a team-based environment within a heavily matrixed organization? Strong organizational and project management skills? Solid strategic, analytical, and decision making skills? High-level knowledge of wines and advanced spirits? A strong working knowledge with Microsoft Office, Outlook, Word and Excel? A self-starter, confident in their abilities, that is self-motivated and able to work effectively with limited supervision? Creative and flexible in attitude and style to adapt to new situations in a rapidly changing, dynamic environment 

The ideal candidate will possess a Bachelor's degree and a related culinary degree with 3 to 5 years experience as an Executive Chef and at least 8 years culinary management experience. Previous experience with controlling food and labor costs, demonstration cooking, menu development and pricing, and development of a culinary team, preferred. Experience must include upscale catering and fine dining, preferably in a fast paced, high volume environment with extensive knowledge of domestic and international wines and varietals and a background in wine and food pairing.  The ideal candidate will possess a high energy level and can effectively influence the team with the proven ability to develop and promote talent within an organization.  We seek a candidate that will possess management experience in a multi-unit, multi-site role preferably in multiple states with P/ L management experience in the hospitality or service industry. Travel is up to 60%, overnight travel will vary.  The ability to manage in a diverse environment with focus on client and customer service, entrepreneurship and building and growing a strong business as well as communicating effectively with clients, senior management and ARAMARK support staff are essential to success in this role. Must be willing to work event based hours that may include some evenings, weekends and holidays.