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Executive Chef
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Based on Wyoming data
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$84,864 / year median in Wyoming
-1% projected decline
Job Description
at ARAMARK in Moran, Wyoming, United States Job Description Job Description 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
+ 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
+ Understand end to end supply chain and procurement process and systems, ensuring 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
+ Ensure compliance with Aramark SAFE food and Quality Assurance standards, To view full details and how to apply, please login or create a Job Seeker account