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Job Title: Executive Chef - Corporate Dining - New York,...
Job Location: NY: New York
Pay Rate: Open
Job Length: full time
Start Date: 2008-09-19

Company Name: ARAMARK
Contact: Human Resources
Phone: email only please
Fax: email only please

Description: Executive Chef - Corporate Dining - New York, NY – 44977

Job Description

Apply Online

Description ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. In FORTUNE magazines 2008 list of "Americas Most Admired Companies," ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK also ranked first in its industry in the 2007 FORTUNE 500 survey. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 250,000 employees serving clients in 19 countries. Learn more at the companys Web site,www.aramark.com. As an Executive Chef you will train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen. You may cook selected items, no more than 20%% of the time. You may oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to a Food Service Director or General Manager.

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

Profile Job Field Culinary Locations US-NY-New York Organization Business Services Education Level Bachelors Degree (±16 years) Travel Yes, 10 %% of the Time

Please refer to Job code aramark-571137 when responding to this ad.

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