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 magazine's 2008 list of "America's 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 260,000 employees serving clients in 22 countries. Learn more at the company's Web site, www.aramark.com

The Business Services division of ARAMARK provides a wide range of food, facility, and other support services to more than 500 clients in business and industry, at more than 1,200 locations in the U.S. ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Services is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations.

As an Executive Chef you will:

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train and manage kitchen personnel and supervise/coordinate all related culinary activities;
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estimate food consumption and requisition or purchase food;
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select and develop recipes as well as standardize production recipes to ensure consistent quality;
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establish presentation technique and quality standards, and plan and price menus;
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ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen;
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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 degree or related culinary degree 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.
Experience developing a culinary team preferred.
P&L accountability and/or contract-managed service experience is desirable.
Have managing a culinary operation producing $3M+ in total managed volume.
High-end hotel or hospitality setting.
Attention to detail, superb customer service.
Accustom to high-end catering functions.
International Culinary experiences a plus.
Bi-lingual preferred.