March 27, 2019

Chef Manager,Aramark-Shepherdstown

Responsibilities:

  • Works directly with the entire Food and Beverage Management team to maintain a superior kitchen operation.
  • Oversees all kitchen operations with an emphasis on attention to detail, food quality standards, proper staffing levels, and training of hourly staff.
  • Develops daily menus that maximize the use of fresh foods, minimizes the use of processed foods, and offers a balance of healthy food choices including vegetarian and vegan options.
  • Seeks out organic, local & sustainable food products that meet customer demand and client goals within budgetary parameters and Aramark guidelines.
  • Implements and enforces quality control checks, ordering and inventory systems, and Dept. of Health code compliance.
  • Maintains acceptable food cost as set forth by F&B Director and General Manager.
  • Leads by example in all facets of F&B dept.
  • Assists in department within parameters of the annual budget.
  • Manages schedule and labor costs.
  • Ensures that food inventory and product utilization meets or exceeds the expectations of both Aramark and NCTC Management.
  • Oversees kitchen operation during dining hours and participates with production.
  • Assists F&B Director with on-going discipline within the culinary staff in conjunction with the Human Resources dept.
  • Ensures compliance with NCTC operational plans including but not limited to recycling, energy savings and Green Seal certification
  • Establishes and maintains appropriate cycle menus.
  • Maintains an exceptional sanitation level.
  • Maintains a safe work environment

Requirements:

  • Ideal candidates should have a two year degree from a Culinary Arts School or Program from an accredited college
  • Should possess at least three years of experience at the sous chef level or higher and in managing a kitchen staff
  • Experience and training should be in the following areas for a food services operation that provides breakfast, lunch and dinner to approximately 250 guests per meal period: Food preparation and quality control, supervision and training, menu planning, nutrition, catering, budgeting, ordering and inventory

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