Executive Chef - Lockheed Martin Hotel & Conference Center

• Job Description

•

COMPENSATION

The salary range for this position is $85,000 to $90,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ?

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 (https://careers.aramark.com/benefits-compensation/) . There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible 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.

• Job Responsibilities

• ESSENTIAL DUTIES AND RESPONSIBILITIES

•?

Leadership:

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 culinary team to ensure quality in final presentation of food. Trains and manage culinary and kitchen employees to use best practice food production techniques. Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Rewards 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. Multi-tasking as well as ability to simplify the agenda for the team is a must. ?

Client Relationship:

Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Aggregate and communicate regional culinary and ingredient trends. ?

Financial Performance:

Responsible for delivering food and labor targets. Understands performance metrics, data, order and inventory trends; consistent focus on margin improvement. ?

Productivity:

Ensure efficient execution and delivery of all food line products in line with the daily menu. Maintain integrity of the standard Aramark food offer; responsible for maintaining food quality of items at all times. 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, ensure 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. ?

Compliance:

Ensure compliance with Aramark SAFE 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, wage and hour.

• Job Responsibilities (continued)

• Core Duties:

• + Take accountability for the effectiveness of the location EMS + Ensure that the policy and objectives of the AEMS are adopted and are compatible with the direction and context of your location + Ensure the integration of the AEMS requirements into the organizations business processes + Lead the on-site program by: 1.

Leading the Green Team (develop aspects and impacts and risk assessment); 2. Help FLMs and employees implement improvement actions ? enable action by providing resources + Promote continual improvement + Ensure that the resources needed for the EMS are available + Train employees appropriately + Go through environmental play book play at the start of each leadership and department meeting. + Engage/include the local client in the program, where appropriate. + Ensure that the location EMS meets its intended outcomes + Lead the team as a hands on leader 70-80 % of the time

• Conserve Energy
• : + Turn off all lights and electronic equipment when not in use.
• Conserve Water
• : + Report leaky water fixtures, equipment, broken or damaged water lines.
• Conserve Fuel & Reduce Air Emissions
• + Turn off parked vehicle engines and do not idle. + Travel only when necessary; analyze travel requirements
• Reduce Waste
• : + Work to continually increase the diversion of solid and organic waste by separating organic waste, recyclables and trash, placing each material into the proper container.
• Other duties:
• Save resources by printing only when necessary and printing double-sided whenever possible.
• Qualifications
• QUALIFICATIONS-To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: + Requires at least 4 years? experience as a senior chef position and 1-3 years in a management role. + Bachelor's degree or equivalent experience + Hotel/Conference Center experience preferred WORK ENVIRONMENT-The work environment characteristics described in the following tables are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Kitchen/ Dining Room Setting + Fast paced demanding working environment

• About Aramark
• Our Mission
• Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. 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.

• About Aramark
• The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world.

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook , Instagram and Twitter .