Executive Chef - Schaumburg, IL

ARAMARK Senior Living Services helps continuing care retirement communities (CCRCs) create the highest quality residential living experiences for the more than 32,000 residents it serves each day at more than 170 locations in the U.S. and Canada.  ARAMARK Senior Living Services assembles integrated teams of dining services and facility management professionals to deliver on our commitment to provide a superior dining experience and maintain warm, clean, and attractive communities for our clients’ independent, assisted, and healthcare residents.
 
Today’s seniors are looking for more options and choices in their retirement communities to maintain wellness and vitality.  At the heart of ARAMARK Senior Living Services’ dining and facility operations is a hospitality model which enables a service excellence culture to deliver a superior resident and family experience.  ARAMARK’s focus in the senior living industry enhances our clients’ market reputation, sets us apart from our competitors, and provides our professionals with lifelong career opportunities.If you are looking for a way to make a difference in a growing industry where purpose, passion and respect for the individual are cornerstones of service delivery, join our team today!
 
We are currently seeking an experienced hospitality/food service industry professional to assume the position of Executive Chef for our client partner in Schaumburg, IL.  As the Executive Chef, you will manage & develop kitchen staff and coordinate & oversee all related culinary activities including, but not limited to, planning & costing menus; purchasing & inventory management; standardizing production to ensure consistent quality; establishing presentation techniques & quality standards; ensuring proper equipment operation/maintenance as well as proper safety & sanitation in kitchen. Tis position is also responsible for culinary planning & oversight of special catering events and may also offer culinary instruction and/or live demonstrations of culinary techniques.

Ideal candidates will possess a bachelor's degree or related culinary degree (preferably a CEC) with 5+ years of culinary management experience in a food service/hospitality setting.  The ability to manage in a diverse environment with a solid focus on client and customer service is essential to success in this role. Previous experience with food & labor cost controls, demonstration cooking, menu development & pricing, and development of culinary team strongly preferred.  P&L accountability, healthcare, and/or contract-managed service experience is desirable.