About Aramark 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 or connect with us on Facebook and Twitter.
Aramark Healthcare is aleader in providing food, facility, clinical technology and senior living services to nearly 1300 healthcare organizations throughout North America. Our presence is felt throughout the entire healthcare continuum, from patients, visitors and residents, to nurses and physicians. That's why we believe our people are truly our greatest asset. And it's why we're committed to creating an internal culture where the best people want to work - with a dedication to diversity, exceptional career development, competitive benefits and compensation, and generous community initiatives that make a difference.
We are currently seeking an Executive Chef for a hospital in Toronto, ON.
Reporting to Resident District Manager, the Executive Chef is responsible for developing and executing culinary solutions to meet customer and client needs. and manage culinary operations to meet production, presentation, and service standards. Apply culinary techniques to food preparation and manages the final presentation and service of foodensuring compliance with the standards established by Aramark Healthcare, regulatory agencies and client. Establishes and maintains effective working relationships with other departments to provide a unified food service experience for residents, visitors and employees.
Core Job Duties/Responsibilities:
Confirm culinary production appropriately connects to the Executional Framework. Ensure proper culinary standards and techniques are in place for preparation of food items, including production, presentation and service standards. Oversee culinary team 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 to execute. 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 customer rapport for mutually beneficial business relationships. Aggregate and communicate regional culinary and ingredient trends.
Drives resident and customer satisfaction, and maintains client relationships.
Responsible for delivering food and labor targets. Understand performance metrics, data, order and inventory trends; consistent focus on margin improvement.
Delivers strong operational performance by executing against Aramark Healthcare and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service.
Responsible for managing process of purchasing, receiving, and managing food production activities in compliance with Aramark Healthcare food production systems.
Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines, and responsible for menu planning, pre-costing and post-costing.
Ensure efficient execution and delivery of all food line products to align with the daily menu. Maintain integrity of the standard Aramark food offer; responsible for maintaining food quality of items at all times. Comply with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through utilizing customer driven menus and labor standards. Understand end-to-end supply chain and procurement process and systems to ensure only authorized suppliers are used. Full knowledge and implementation of the Aramark Food Framework. Confirm accuracy of forecasted food consumption for appropriate requisitions and/or food purchase. Oversee proper equipment operation and maintenance.
Compliance: Ensure compliance with Aramark food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, etc.
Additional Position Duties/Responsibilities:
Multi-tasking, as well as the ability to simplify the agenda for the team is a must.
Requires at least 4 years experience and 1-3 years in a management role
Red Seal Certification required
Bachelor's degree or equivalent experience an asset
Certified Executive Chef
A minimum of 3 - 5 years of high end culinary management with experience with a minimum sales volume of $3M
Experience in a multi-unit environment would be an asset
P&L accountability and/or contract-managed service expertise
Ability to manage simultaneous events and a large staff in a diverse environment with focus on client and customer services is essential and critical to success in this role.
Strong organizational, verbal and written communication, as well as time management skills is essential.
Experience with and knowledge of all Microsoft Office applications required