Executive Sous Chef-HEMAjmuESC49982 

Description 

About Higher Education 

When it comes to on-campus dining, facilities services, sport arenas and conference center services, ARAMARK is the real head of the class. Partnering 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 administrator. Our programs are second to none in their innovation, excellence and results. As part of our commitment, we are determined to build and develop the best team of professionals in the industry - people who aren't afraid of spearheading change, who know how to lead and who appreciate endless opportunity. 

Position Description 

Reports to the Executive Chef and coordinates all culinary activities in a high-end hotel. Large concentration of work for high-end catering and a full service bistro. Cooks selected items 60% 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

Qualifications Ideal candidates will possess a bachelor's degree or related culinary degree with 3-5 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. 

Job: Culinary 

Primary Location: US-VA-Harrisonburg 

Organization: Higher Education