Executive Chef - University of Tennessee Athletics

Title: Executive Chef - University of Tennessee Athletics Requisition #: 652095 Location: Knoxville, TN, US, 37996 Job Description The Executive Chef – University of Tennessee Athletics is a management position overseeing the culinary operations for the University of Tennessee Athletics Department and venues, including athletics events, concerts & special events, and catering services. The Executive Chef is responsible for leading and developing the culinary staff and 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. Our team is dedicated to providing immersive and captivating F&B experiences for fans, students, and alumni at one of the most iconic programs in collegiate sports, supporting a leading Athletics Department. Tennessee Athletics strives to lead the way in college sports. They are motivated to enhance fan experience and provide innovation in all areas, including food & beverage. Many extensive renovations & development projects are underway & upcoming for multiple venues, including Neyland Stadium, one of the largest stadiums in the world. University of Tennessee is the home of: Neyland Stadium, one of the largest and most iconic stadiums in the world with a capacity of 101,916 and more than 100 years of celebrated history. Thompson-Boling Arena at Food City Center, the 3rd largest on-campus basketball arena in the country; also host to many large concerts and special events! Lindsey Nelson Stadium, home of the 2024 National Champions Tennessee Baseball Sherri Parker Lee Stadium Regal Soccer Stadium And more! Calling all culinary innovators! Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items 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, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all 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 Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills 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 Aramark Careers - Benefits & Compensation. Employment Equity 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. #J-18808-Ljbffr Aramark