ARAMARK Executive Sous Chef - SAP Center - San Jose CA in San Jose, California
Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com at http://www.aramark.com/ or connect with us on Facebook at http://www.facebook.com/aramark and Twitter at http://www.twitter.com/aramark .
The Chef is responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.
As the Executive Sous Chef, in partnership with the Executive Chef, you will be the lead culinary person who is responsible for overseeing the culinary operations for this site.
Leadership - Ensure food offerings connect to the Executional Framework. Ensure consistent standards and techniques are applied to the preparation and presentation of food items. Manages and trains kitchen employees. Coach employees by creating shared understanding about what to be achieve and how it is to be achieved. Reward and recognize employees. Plan and execute daily huddles. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data.
Client Relationship - Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Communicate on-site consumer and local competitor insights
Financial Performance - Responsible for delivering food and labor targets.
Productivity - Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards. Understand end-to-end supply chain and procurement process and systems, ensure only authorized suppliers are used. Full knowledge and implementation of the Food Framework. Estimate accurate food consumption for appropriate requisitions and/or food purchase. Ensure proper equipment operation and maintenance.
Compliance - Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.
Additional responsibilities includ and are not limited to the following:
Train and manage kitchen personnel and supervise/coordinate all related culinary activities;
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, and plan and price menus;
Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen;
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
Requires at least 2 years experience and 0-2 years in a management role
Bachelor's degree or equivalent experience
Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer – Minority/Female/Disability/Veteran