Executive Culinary and Hospitality Director
Aramark
- Fredericksburg, VA
- Permanent
- Full-time
- Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
- Ensure food services appropriately connects to the Executional Framework
- Coach employees by creating a shared understanding about what needs to be achieved and how to execute
- Reward and recognize employees
- Ensure safety and sanitation standards in all operations
- Identify client needs and effectively communicate operational progress
- Ensures culinary production appropriately connects to the Executional Framework
- Ability to work hands on in the kitchen
- Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
- Adopt Aramark process and systems
- Build revenue and manage budget, including cost controls regarding food, beverage and labor
- Ensure the completion and maintenance of P&L statements
- Achieve food and labor targets
- Manage resources to ensure quality and cost control within budgetary guidelines
- Implement and maintain Aramark agenda for both labor and food initiatives
- Create value through efficient operations, appropriate cost controls and profit management
- Full compliance with Operational Excellence fundamentals, including food and labor
- Direct and oversee operations related to production, distribution and food service
- Maintain a safe and healthy environment for clients, customers and employees
- Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
- Manage the front of the house of the dining operation (Cafe, Barista Bar, Grab & Go Program, Catering)
- Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices