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matching records:2 | page1 of1
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 | Nov 20, 2009,1 days old
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| Sous Chef |
| CATAWBA COUNTY, NC 28601 |
| Compensation: N/A |
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| Title: Sous Chef
Location: NC-Hickory
ARAMARK is a $12 Billion leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. ARAMARK has approximately 250,000 employees serving clients in 19 countries. In FORTUNE magazine's 2009 list of "America's Most Admired Companies," ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry..and we are headquartered in Philadelphia, PA.
About Higher Education
ARAMARK partners with close to 600 colleges and universities throughout the United States, we strive to provide the best residential, retail, and catering options, service and facilities for students, faculty and administrators.
Position Description
Reports to the Food Service Director. Supervises / coordinates all culinary activities. Cooks selected items no more than 20% of the time. Level of impact is within own operation. Responsible for Menu planning&Precosting.
Key Responsibilities
· Train and manage kitchen personnel and supervise/coordinate all related culinary activities
· Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen.
· Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
· Assists in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases
· Brand management
· Menu planning/costing
· Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
· Serv Safe Certified
· Assist in sales process
· Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization
· Ensures standard of 90/10 rule is met in kitchen Ideal candidates will possess a bachelor's degree or related culinary degree (preferably a CEC) with 8 years of industry&culinary management experience. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with control food&labor cost, demonstration cooking, menu development, pricing and development of culinary team preferred.P&L accountability and/or contract-managed service experience is desirable. |
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| Nov 20, 2009,1 days old
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| Food Service Director - MidSouth Region (Catalyst |
| MECKLENBURG COUNTY, NC 28243 |
| Compensation: N/A |
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| Title: Food Service Director - MidSouth Region (Catalyst Program)
Location: NC-Charlotte
The MidSouth Region of ARAMARK Healthcareis seeking qualified candidates for the position ofFood Service Director. The geography of the MidSouth Region includes the states of North Carolina, South Carolina, Virginia, and West Virginia.
As theFood Service Directoryou will be responsible for planning, directing and controlling all unit food service operations and using available resources to meet operating and financial goals, client objectives and customer needs. This position ensures compliance with ARAMARK policies, procedures, guidelines and standards, as well as all applicable government, regulatory and/or accrediting agency standards and codes.
The principle roles and responsibilities of the Food Service Director are as follows:
1. Perform and/or direct the ordering, receiving, storing and preparing of food and related products. Ensure appropriate equipment maintenance and sanitation standards.
2. Maintain all records and reports necessary to comply with ARAMARK, government and accrediting agency standards, regulations and codes.
3. Ensure use of approved menus according to ARAMARK standards and contract specifications. If applicable, uses computerized menu planning and costing systems. If applicable, supervise a professional dietary staff.
4. Observe meal service and evaluate food for taste, temperature, appearance and portion size.
5. Plan, supervise and/or direct special events and promotions.
6. Institute and enforce measures to safeguard and properly utilize the capital and liquid assets of ARAMARK and its clients within the realm of the Unit Manager's responsibility.
7. Establish unit operating goals and develops action plans for their attainment.
8. Submit to District or General Manager, a realistic unit operating budget. Adheres to the budget and accounts for variances.
9. Maintain effective client relations, customer satisfaction and a positive public image. Participates in professional and civic activities.
10. Administer Human Resources policies, procedures and guidelines to ensure consistent and fair treatment of all employees and promotes good employee relations. Develops and controls employees to meet staffing and succession planning needs to operate effectively. If applicable, supervises and/or directs orientation, on-the-job training, in-service training and continuing education programs.
11. Participate with New Sales Survey teams as assigned or directed by District or General Manager.
12. Perform other related duties as assigned.
To be considered for this role, you must meet the following specific educational, experiential and geographic flexibility requirements:
QUALIFICATIONS
To be considered for this role, you must meet the following specific educational, experiential and geographic flexibility requirements
* Bachelor's Degree in Institution Management, Food and Nutrition or other related fields from an accredited university/college.
* Minimum of 3 years of successful people management experience within a professional environment as demonstrated through the exceeding of team and client goals and objectives and through specific team member development.
* Strong financial acumen as supported by a minimum of 3 years of successful P&L management experience within a professional environment
* Exceptional verbal and written communication skills within all levels of the organization
* Geographic flexibility - as a minimum, you must be geographically flexible within your specific region
* Strong catering background.
* Demonstrated ability to understand food cost and the usage of food.
* Demonstrated attention to the achievement of high quality standards coupled with a proven track record in identifying defects in the preparation and service of food and the implementation of improved quality control procedures.
* Demonstrated ability to responding effectively and efficiently to changing client demands.
* Strong computer skills
Candidate Competencies
* Business Acumen
* Strategic Agility
* Building People Capability
* Building Performance-Based Relationships
* Disciplined Execution
* Accountability for Excellence
* Impact and Influence
Personal Attributes/Additional behavioral requirements to be considered for the Catalyst program
* Shares responsibilities with team members. Helps the team solve problems.
* Promotes self-management and responsibility as well as ownership of the task or process.
* Asks the right questions; allows direct reports to be the experts
* Articulates and rallies the troops around a vision and set of values.
* Values diverse perspectives
* Sees conflict as an opportunity for synergy and enriched decision-making
* Is proactive; initiates change. Embraces change as a necessary for organizational survival
* Focuses on process and people
* Uses nonlinear, holistic thinking (systems)
* Seeks to achieve cross-functional and cross-cultural expertise
* Is concerned about the total organization; tries to be a good partner with other groups in the company
* Is competitive but, has demonstrated ability to partner with competitors, vendors and customers
* Needs to be prepared to think on a larger, enterprise scale
* Thinks of people as the organization's most valuable resource and knows that they are difficult to replace
* Works for a balance between the organization's and people's needs
* Takes risks
* Uses a systematic, long-term thought processes
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