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

About Higher Education
When it comes to on-campus dining, ARAMARK is the real head of the class. Serving more than 500 colleges and universities throughout the United States, we strive to provide the best residential, retail and catering options for students, faculty and administrators. Our programs are second to none in their innovation, excellence and results. As part of our commitment, we are determined to build and develop the best team of professionals in the industry - people who aren't afraid of spearheading change, who know how to lead and who appreciate endless opportunity

As a Executive Chef you will plan, direct and coordinate the activities of production employees in order to prepare and deliver a finished food product to a serving area for consumption. You will also be responsible for purchasing and receiving of food and supplies, as well as monitoring inventory. The Food Production Manager maintains food production records and plans and costs menus. Devotes at least 80% of time to managing food production activities. Directly supervises two or more employees with responsibility for hiring, discipline, performance reviews and initiating pay increases.

Qualifications
Ideal candidates will possess a bachelor's degree or related culinary degree with 2+ years of supervisory experience in contract/institutional food preparation and service. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Solid supervisory skills, organizational skill and time management skills are required. P&L accountability and/or contract-managed service experience is desirable.