Executive Chef - UCSF

US-CA-San Francisco
4 weeks ago
ID
127812
Category
Culinary
Employment Type
Fulltime-Regular

Overview

Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.

Description

Reports to the General Manager. Train, supervise and work with culinary staff and chefs in order to prepare, cook and present food in its highest quality, creatively to exceed guest satisfaction. Provides support, leadership, motivation, training, coaching, and mentoring to all direct reports.

 

  • Highly qualified leader with 5 years of more in catering and banquet food production.
  • Lead cooks for an active restaurant and café.
  • Experience in managing hourly staff in a union environment.
  • Develops new concepts for catering and culinary offerings.
  • Provides leadership and direction within the culinary department
  • Mentors, manages, coaches, Culinary and Stewarding Department insuring Food Management Standards, process and controls are met.
  • Responsible for menu development and planning, preparation of budgets and maintain food cost and all records
  • Makes requisition and purchase of all food products as well as complete food production records and cost menus on a regular basis
  • Standardizes production recipes to ensure consistent quality of accepted samples, plans production schedules monthly
  • Ensures maintenance of equipment and supervises the production line to ensure portion control, including maximum utilization of employees equipment
  • Maintains high standards of quality service and safety to ensure legal compliance as well as customer satisfaction
  • Trains culinary staff in the use of products, efficient production practices recipe compliance and safe food handling
  • Ensures compliance with Health Department regulations, and to comprehend and execute the HACCP Program and procedures
  • Creates a succession plan with development and training plans
  • Diagnose P&L shortfalls and opportunities
  • Active participant in recruiting and interviewing sessions
  • Creates and enacts a detailed action plan for poor performers
  • Conducts customer / client presentation and if needed, develops action plans to address gaps
  • Develops strong relationships with clients and inter-department personnel

  • Plays a lead role in an introduction of a new program.

  • Employee is responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards.  
  • Employee is responsible for knowing the environmental aspects and associated impacts of their job position.
  • Job specific Environmental Aspects and Impacts will be communicated by Dept. Managers during EMS training and/or pre-shift meetings.
  • Reports to the General Manger, Must be proficient with Aramark policies and procedures regarding culinary standards, financials, sales, marketing, human resources, business development, contract negotiations and administration. Use Aramark resources whenever possible be educated & supportive with other lines of business. Ability coach for performance and development Front Line Managers; Able to positively communicate with all departments, unions and potential labor agencies for issues that may arise. Must be proficient with the systems/software required to perform the described duties. Proficient with Microsoft Office applications.
  • TARGET:

    • Customer Focus; Building Team Spirit; Directing Subordinates; Valuing Diversity; Motivating Subordinates & Others; Planning & Organization; Time Management; Action Orientation; Composure; Integrity and Trust Interpersonal Savvy; Personal Learning; Listening
    • HACCP, SERVSAFE, PROCHEF Certified

    COMPETENCIES FOR DEVELOPMENT INTO CB 6:

    Standing Alone; Strategic Agility; Managing Vision & Purpose

Qualifications

  • Requires at least 4 years experience and 1-3 years in a management role.
  • Bachelor's degree or equivalent experience

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