District Executive Chef
Aramark, Houston, TX, United States
The NRG District Executive Chef is responsible for directly supervising culinary personnel for the NRG Sports and Entertainment District. This role will supervisor and coordinate all related culinary activities within the NRG district.
Job Responsibilities
Train and lead kitchen personnel.
Estimate food consumption and requisition or purchase food.
Select and develop recipes as well as standardize production recipes to ensure consistent quality.
Establish presentation technique and quality standards.
Plan and price menus.
Ensure accurate equipment operation/maintenance.
Ensure accurate safety and sanitation in kitchen.
You may cook selected items, no more than 20% of the time.
You may coordinate special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases.
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
Qualifications
8+ years of industry & culinary management experience.
Requires a bachelor's degree or equivalent experience.
The ability to lead 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.
Equal Employment Opportunity Statement
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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Job Responsibilities
Train and lead kitchen personnel.
Estimate food consumption and requisition or purchase food.
Select and develop recipes as well as standardize production recipes to ensure consistent quality.
Establish presentation technique and quality standards.
Plan and price menus.
Ensure accurate equipment operation/maintenance.
Ensure accurate safety and sanitation in kitchen.
You may cook selected items, no more than 20% of the time.
You may coordinate special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases.
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
Qualifications
8+ years of industry & culinary management experience.
Requires a bachelor's degree or equivalent experience.
The ability to lead 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.
Equal Employment Opportunity Statement
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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