Executive Chef

Job Description The Executive Chef is a management position overseeing a Chef de Cuisine and hourly culinary and utility staff at Albany Medical Center, Albany, NY. The position is responsible for developing and executing culinary solutions to meet customer needs and tastes, overseeing culinary, production, and purchasing operations to meet standards. The role applies culinary techniques to food preparation and manages the final presentation and service of food. Compensation $85,000 to $95,000 per year. Benefits Aramark offers comprehensive benefit programs, including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans such as 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to legal requirements. No predetermined application window The position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered in accordance with applicable law. 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 Responsible for end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers are used Menu planning, recipe development and collaborate with retail team to implement specials Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchasing 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 Bachelor's degree or equivalent experience Culinary Arts degree preferred Requires 3 to 5 years of experience as an Executive Chef or 5-10 years of experience as a Chef Manager Requires experience in a fast paced, high volume and complex production environment High volume purchasing experience required Serv Safe Certification and/or HACCP knowledge required Knowledge of production systems and food service technology Strong leadership skills with the ability to motivate and lead a team Equal Employment Opportunity Aramark does 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 any other characteristic protected by applicable law. #J-18808-Ljbffr