Culinary Leadership:
Lead and coach culinary teams across multiple sites, ensuring food quality, presentation, and creativity. Maintain standards, oversee equipment and safety compliance, and support regional development through a dotted-line leadership network. Manage special events, hiring, training, and performance reviews. Engage with campus leadership to tailor programs and build culinary bench strength.
Operational Excellence:
Collaborate with regional leaders to implement brand initiatives, standardize recipes, and improve satisfaction. Partner with the Aramark Innovation Center to roll out trends and lead high-profile events. Ensure consistency, share best practices, and drive strategic planning for retention.
Driving Growth:
Promote culinary talent, support marketing initiatives, and lead productivity efforts. Optimize food and labor processes, ensure vendor compliance, and develop premium catering menus. Innovate to grow revenue and reduce costs through improved procedures.
Team Leadership & Financial Performance:
Lead regional culinary talent development, training, and recognition. Drive financial goals through cost optimization and productivity. Oversee food quality, safety, and consistency. Supervise chefs and ensure adherence to Aramark standards of excellence.
Key Capabilities:
Expert in culinary techniques, large-scale production, and cost control. Skilled in multi-unit operations, menu development, and driving efficiency. Strong leadership, communication, and project management abilities. Capable of managing innovation, training, and client engagement. Development includes leading audits, training, new services, and sales support. Milestones include unit openings, taskforce participation, and STAR team leadership. Core leadership traits: influence, talent growth, hospitality, initiative, and impact.
