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Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.

<div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Compensation Data</h2></div><div><p>COMPENSATION: The Salaried rate for this position is $70,000.00 to $75,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.</p><p> </p><p>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 days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here <a href="https://careers.aramark.com/benefits-compensation" rel="nofollow noopener noreferrer" target="_self" title="">Aramark Careers - Benefits & Compensation</a></p><p> </p><p>There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.</p></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Job Description</h2></div><div><p><strong><u>Position Description</u></strong><strong>:<u></u></strong></p><p>Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.</p><p><strong><u>Scope of Role</u></strong><strong>:</strong></p><p>Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.</p><p> </p></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Job Responsibilities</h2></div><div><ul><li>Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.</li><li>Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.</li><li>Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.</li><li>Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments.</li><li>Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc.</li><li>Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options.</li><li>In collaboration with the Culinary/Chef?s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff.</li><li>Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals.</li><li>Maintains food cost at reasonable levels without any adverse impact to Harvest Table?s quality standards.</li><li>Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group?s standards and comply with the QA process.</li><li>Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.</li></ul><ul><li>Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.</li><li>Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.</li></ul><ul><li>Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.</li><li>Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations.</li><li>Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.</li></ul><p> </p></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Qualifications</h2></div><div><ul><li>Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.</li></ul><ul><li>Knowledge of food safety and sanitation, food products, and food service equipment.</li><li>Degree from an accredited culinary institute preferred but not required. Bachelor?s degree preferred.</li><li>4-7 years? executive-level culinary management experience required.</li><li>Minimum 2-3 years? culinary management experience in a multi-unit setting required.</li><li>ServSafe Certification.</li><li>Passion for food trends, flavors, innovation, and recipe development.</li></ul></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">Education</h2></div><div></div></div><div style="padding:10px 0px;border:1px solid transparent"><div style="font-size:16px;word-wrap:break-word"><h2 style="font-size:1em;margin:0px">About Harvest Table Culinary Group</h2></div><div><p><strong>Our Mission</strong></p><p>Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.</p><p>At HTCG, 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.</p><p> </p></div></div></div>

<p>We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.</P>

<p><b>Innovation inspired by you</b><br>
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences. </p>

<p>Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.</p>

<p><b>Beyond great service</b><br>
Another key part of what makes us different is something we call service excellence.</p>

<p>To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.</p>

<p>We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.<p>

<p><b>Our people make all the difference—we make sure of it</b><br>
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.</p>

<p>We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training. </p>

<p>The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.</p>

Aramark

Chef de Cuisine - Denison University

Billing

Budget Management

Coaching

Communication Skills

Compensation Analysis

Cook Dishes

Cost Control

Culinary Operations

Customer Support/Service

Equal Employment Opportunity (EEO)

Equipment Maintenance/Repair

Food Flavor

Food Presentation

Food Quality

Food Safety

Food Services

Inventory Levels

Inventory Management

Loss Mitigation

Loss Prevention

Maintain Compliance

Menu Management

Needs Assessment

Operational Support

Operations Management

Performance Management

Quality Assurance Methodology

Quality Metrics

Recipe Development

Regulatory Requirements

Risk

Safety/Work Safety

Sanitation

ServSafe Certification

Training Program

Appcast Exclusive 1

PART_TIME

FEED

simply reactive so as to ensure all the areas reporting to you are accurately forecasting for optimal staff and inventory levels and at the same time maximizing profit, all the while delivering an exceptional guest experience. Physical requirements include the ability to work long hours, Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

<p><strong>Food and Beverage Director</strong></p><p>You understand what it takes to deliver a great dining experience while also delivering a great bottom line result. In the role of <strong>Food & Beverage Director</strong> you will:</p><p><strong>• Be Responsible for All Things Food & Beverage</strong> - your responsibilities include being accountable for all food outlets, lounges, banquet areas, room service and the kitchen. The managers and supervisors as well as the staff from these areas will report to you. It is your job to ensure a safe work environment for your team while delivering a Wow experience.</p><p><strong>• Be the Visionary</strong> – you see and know how to deliver successful and modern food & beverage marketing programs. You keep up with trends and understand what is cutting edge as well as what guests want and expect from our operations. You understand that the Executive Chef and Catering Sales teams are your partners when it comes to menu planning and creating guest experiences, an ever evolving process. It is your role to ensure that both in-house and local clientele choose your hotel for their dinners and special events so revenues – and thus profits – are maximized.</p><p><strong>• Walk the Talk</strong> – get out and inspect the areas you are responsible for. Identify departments that deserve kudos as well as those areas that need training, maintenance, or some other improvement. While out, talk to guests and to staff to ensure all is going as it should, actively listening for where you can help / improve the experience. You should know your team and they should know you.</p><p><strong>• Be a Finance Guru</strong> – you understand proper staffing, budget and forecast management and you focus on these areas every day. You set the standards, policies and procedures and then keep a pulse on operational and financial performance. You actively participate in the budget process. You are proactive vs. simply reactive so as to ensure all the areas reporting to you are accurately forecasting for optimal staff and inventory levels and at the same time maximizing profit, all the while delivering an exceptional guest experience.</p><p><strong>• Be the Manager on Duty</strong> - if requested,</p><p> </p><p><strong>Job Requirements</strong></p><p>At least three years of progressive experience in food & beverage management in a resort of hotel is required with college coursework and prior supervisory experience preferred. To be successful in this role, you must be able to read, write, and verbally communicate effectively and professionally in English. You must be able to professional deal with difficult situations and people. You will regularly use a computer and various software programs and must have certified alcohol training. Physical requirements include the ability to work long hours, Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Possess the ability to bend, stretch, twist or reach with your body and arms, work under variable temperatures and noise levels. Near Vision - The ability to see details at close range. Ability to stand for long periods of time without sitting or leaning.</p>

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Chef de Cuisine - Denison University Aramark

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