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The Regional Executive Chef for Aramark Sports + Entertainment -North East Region will require a strong aptitude for culinary leadership, communication skills, personnel development, and team training.

This role requires travel up to 65% of the time in Northeast Region

The Regional Executive Chef is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with Regional and Line of Business leadership. The ideal candidate should demonstrate a strong aptitude for new product and new concept development. This position be responsible for developing, implementing and overseeing food and beverage initiatives including process standardization, purchasing compliance, initiative adherence, & product quality as well as consistency across the line of business.  Additional responsibilities include ensuring proper workplace safety, food safety, HACCP and sanitation programs are in place and active.  He/she may be required to cook selected items, no more than 10% of the time, and assist operational team as needed in organizing operational plans for VIP events, to include menu development, culinary instruction. The Regional Executive Chef supports executive chef hiring process and onboarding.  

COMPENSATION: Circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors will be considered. If hired, employee will be in an "at-will position" and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors.

BENEFITS: Aramark offers a wide array of comprehensive benefit programs and services including medical, dental, vision, and work/life resources to our benefits-eligible salaried Aramark employees. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave, vacation, sick leave, and disability coverage. Salary eligible benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

    Work with Regional Vice President, Director of F&B, District Manager, General Manager, and teams to establish yearly goals and develop implementation plan utilizing internal/external resources to accomplish objectives. 
    Active involvement and leadership in the recruitment and hiring of culinary leadership within the region.  
    Coordinate and partner with leaders on chef onboarding and seasonal openings.  
    Develop and or enhance LOB/national and regional concepts in partnership with senior leadership and operational team. 
    Partner with marketing in the creation and development of on trend food concepts. 
    Organize, implement & monitor concepts throughout LOB operations. 
    Review culinary vision with Executive Chefs as it relates to the over-all corporate focus, including, purchasing, labor management, COS, sustainability, team development, operational structure, revenue enhancing initiatives, and standardization. 
    Support corporate risk management team to insure all food and team safety initiatives meet or exceed corporate criteria 
    Support culinary leadership training programs, including recruiting and retention programs 
    Provide consistent assessment of property executive chef performance and provide feedback and mentoring as needed. 
    Support organization of culinary talent for high profile events, and seasonal openings. 
    Participate as needed in regional and national marketing and field presentations showcasing training capabilities/programs and culinary capabilities. 
    Assist the Business Development team in the development of sales proposals and presentations. 
    Support compliance initiatives and product selection to maximize NVD initiative. 
    Formulate, and supervise development of new products, processes, and cost/quality improvement programs. 

Qualifications
    AOS/BS in Culinary Arts or equivalent culinary experience. 
    Minimum 10 years culinary experience in hotels or restaurants and position in management. 
    Multiple account oversight 
    Computer skills including word processing, Excel, and presentation software. 
    Excellent oral, leadership and communication skills. 
    Project management experience preferred. 
    People development experience. 
    Ability to deal with ambiguity and effectively cope with change. 
    CANDIDATES MUST BE WILLING TO TRAVEL UP TO 65% OF THE TIME.

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.