• Oversees the culinary team for daily culinary operations and special events of varied size at the convention center.
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
• 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
• 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.
• Aggregate and communicate regional culinary and ingredient trends
• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
• 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.
• 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
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
