Job Description The System Corporate Chef for Aramark SeniorLIFE+ will require a strong aptitude for culinary leadership, operational standards, communication skills, personnel development, and team training.
This is a remote position that requires travel up to 65% of the time.
The System Corporate Chef is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with Regional and Line of Business leadership. The ideal candidate should demonstrate a strong aptitude for new product and new concept development. This position will be responsible for developing, implementing, and overseeing food and beverage initiatives including process standardization, purchasing compliance, initiative adherence, and product quality as well as consistency across the line of business. Additional responsibilities include ensuring proper workplace safety, food safety, HACCP, and sanitation programs are in place and active. He/she may be required to cook selected items when necessary and assist the operational team as needed in organizing operational plans for VIP events, including menu development and culinary instruction. The System Corporate Chef supports executive chef(s) hiring process and onboarding.
COMPENSATION: The salary range for this position ranges from $100,000 to $125,000, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if relevant). This is Aramark's good faith and reasonable estimate of the range of compensation for this position as of the time of posting.
If hired, the employee will be in an "at-will position" and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO reasons related to individual performance, Aramark or individual department/team performance, and market factors.
BENEFITS: Aramark offers a wide array of comprehensive benefit programs and services including medical, dental, vision, and work/life resources to our benefits-eligible salary Aramark employees. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Salary eligible benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.
Job Responsibilities • Work with Vice President of Operations, Regional Director of Operations, Account General Manager(s), Account Executive Chef(s), as well as Associate Culinary teams to establish yearly goals and develop implementation plans utilizing internal/external resources to accomplish objectives.
• The System Corporate Chef will also work with Client Leadership Teams in program and analytics development.
• Active involvement and leadership in the recruitment and hiring of culinary leadership within the region.
• Coordinate and partner with leaders on chef onboarding and seasonal openings.
• Develop and/or enhance LOB/national and regional concepts in partnership with senior leadership and operational teams.
• Partner with marketing in the creation and development of on-trend food concepts.
• Organize, implement, and monitor concepts throughout system operations.
• Review culinary vision with Executive Chef(s) as it relates to the overall corporate focus, including purchasing, labor management, COS, sustainability, team development, operational structure, revenue-enhancing initiatives, and standardization, per LOB Operational Excellence guidelines.
• Support corporate risk management team to ensure all food and team safety initiatives meet or exceed corporate criteria.
• Support culinary leadership training programs, including recruiting and retention programs.
• Provide consistent assessment of property executive chef performance and provide feedback and mentoring as needed.
• Support organization of culinary talent for high-profile events and seasonal openings.
• Participate as needed in regional and national marketing and field presentations showcasing training capabilities/programs and culinary capabilities.
• Assist the Business Development team in the development of sales proposals and presentations.
• Support product and service compliance initiatives.
• Formulate and supervise the development of new products, processes, and cost/quality improvement programs.
Qualifications • AOS/BS in Culinary Arts or equivalent culinary experience.
• Minimum 10 years culinary experience in a Senior Living or Hospitality/Resident Care Service Environment of comparable operational volume.
• ServSafe Food Protection Manager Certified.
• Multiple account oversight.
• Must be able to efficiently utilize MS Office Suite products to accomplish work tasks (Outlook, Word, Excel, and PowerPoint).
• Excellent oral, leadership, and communication skills.
• Project management experience preferred.
• People development experience.
• Ability to deal with ambiguity and effectively cope with change.
• Valid driver's license and vehicle.
This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling, and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).
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About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
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