Aramark
Title: Regional Executive Chef - West Region
Requisition #: 605613 Location: Phoenix, AZ, US, 85004 Job Description
The Regional Executive Chef for Aramark Sports + Entertainment - West Region will require a strong aptitude for culinary leadership, communication skills, personnel development, and team training. This is a remote position with travel up to 65% of the time. The Regional Executive 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 is 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, no more than 10% of the time, and assist the operational team as needed in organizing operational plans for VIP events, including menu development and culinary instruction. The Regional Executive Chef supports the executive chef hiring process and onboarding. Benefits
Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid time off such as parental leave and disability coverage. Benefits vary by location and are subject to legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, visit Aramark Careers – Benefits & Compensation. Job Responsibilities
Work with Regional Vice President, Director of F&B, District Manager, General Manager, and teams to establish yearly goals and develop an implementation plan utilizing internal/external resources to accomplish objectives. Actively participate in 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 the operational team. Partner with marketing in the creation and development of on-trend food concepts. Organize, implement & monitor concepts throughout LOB operations. Review culinary vision with Executive Chefs as it relates to the corporate focus, including purchasing, labor management, COS, sustainability, team development, operational structure, revenue-enhancing initiatives, and standardization. Support corporate risk management 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 in regional and national marketing and field presentations showcasing training capabilities/programs and culinary capabilities as needed. Assist the Business Development team in the development of sales proposals and presentations. Support compliance initiatives and product selection to maximize NVD initiative. Formulate and supervise 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 hotels or restaurants with management experience. Multiple account oversight experience. Computer skills including word processing, Excel, and presentation software. Excellent oral, leadership and communication skills. Project management experience preferred. People development experience. Ability to deal with ambiguity and effectively cope with change. Willingness to travel up to 65% of the time. 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. The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. We believe a career should develop your talents, fuel your passions, and empower your professional growth. Learn more about working here at Aramark Careers and Benefits and follow us on social media.
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Requisition #: 605613 Location: Phoenix, AZ, US, 85004 Job Description
The Regional Executive Chef for Aramark Sports + Entertainment - West Region will require a strong aptitude for culinary leadership, communication skills, personnel development, and team training. This is a remote position with travel up to 65% of the time. The Regional Executive 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 is 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, no more than 10% of the time, and assist the operational team as needed in organizing operational plans for VIP events, including menu development and culinary instruction. The Regional Executive Chef supports the executive chef hiring process and onboarding. Benefits
Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid time off such as parental leave and disability coverage. Benefits vary by location and are subject to legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, visit Aramark Careers – Benefits & Compensation. Job Responsibilities
Work with Regional Vice President, Director of F&B, District Manager, General Manager, and teams to establish yearly goals and develop an implementation plan utilizing internal/external resources to accomplish objectives. Actively participate in 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 the operational team. Partner with marketing in the creation and development of on-trend food concepts. Organize, implement & monitor concepts throughout LOB operations. Review culinary vision with Executive Chefs as it relates to the corporate focus, including purchasing, labor management, COS, sustainability, team development, operational structure, revenue-enhancing initiatives, and standardization. Support corporate risk management 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 in regional and national marketing and field presentations showcasing training capabilities/programs and culinary capabilities as needed. Assist the Business Development team in the development of sales proposals and presentations. Support compliance initiatives and product selection to maximize NVD initiative. Formulate and supervise 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 hotels or restaurants with management experience. Multiple account oversight experience. Computer skills including word processing, Excel, and presentation software. Excellent oral, leadership and communication skills. Project management experience preferred. People development experience. Ability to deal with ambiguity and effectively cope with change. Willingness to travel up to 65% of the time. 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. The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. We believe a career should develop your talents, fuel your passions, and empower your professional growth. Learn more about working here at Aramark Careers and Benefits and follow us on social media.
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