Senior Executive Chef - Frost Bank Center

Job Description

As a Senior Executive Chef for Sports and Entertainment accounts, he/she will be responsible for culinary oversight at a multi component operation (home property) and designated district properties. Essential skill set includes the ability to train, develop and manage all levels of culinary staff in a diverse environment, with emphasis on executive chef (leadership, financial, organizational skills) and district bench development. He/she will be responsible for standardization and consistency of product at designated district operations. He/she will be responsible for ensuring proper safety (HACCP) and sanitation at Component and other properties is maintained. He/she will have an oversight of designated special catering events, which will require travel and will be expected to oversee all food production, including concessions which will require food production, food instruction and demonstration of culinary techniques 30% of the time or as needed. He / she will be required to travel as needed within district, region and nationally as needed to support designated events. He/she will conduct district culinary audits consistent with established yearly schedule. The Senior Executive Chef will partner to support executive chefs hiring, discipline, performance reviews and compensation. This position reports to the Regional Executive Chef. Ideal candidates will possess a bachelor's degree or related culinary degree with 10+ years of industry & culinary management experience.

 

Culinary Excellence 

 

Calling all culinary innovators! Join Aramark, the largest U.S.-based food service provider and one of Forbes' Best Employers for 2024. As part of our commitment to culinary excellence, we offer unparalleled opportunities for professional growth and recognition. Our chefs have the chance to participate in the prestigious ProChef certification program at The Culinary Institute of America, with nearly 300 Aramark chefs already certified. You could also showcase your skills in our exciting Aramark Culinary Excellence (ACE) competition, where top chefs battle it out preparing four-course menus for ACF Master Chefs.  

 

At Aramark, we value passion and dedication to craft, offering you the chance to create innovative menus across the United States. We believe our chefs are the driving force behind our culinary culture, shaping the way we inspire through food. With our focus on employee retention and development, you'll find opportunities to grow, advance, and make a lasting impact in the culinary world. Join us and feed your potential in a company that truly values its chefs! 

 

 

 

We take a balanced approach to benefits. 

We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future.  Click here to learn more. 

 

Job Responsibilities

•    Support P/L oversight, including food costs, labor costs, etc.
•    Support Sports + Entertainment menu innovation initiatives 
•    Menu development, implementation and review
•    Quality and consistency standards based on ARAMARK standards.
•    Senior executive chef and culinary bench strength development oversight
•    Support designated regional VIP or special events.
•    Support Value Optimization and Compliance initiatives to meet or exceed NVD goal / requirements
•    Maintain presentation standards as determined by ARAMARK standards  
•    Culinary Audits and follow up plan for need areas, provide formal and informal feedback as needed 
Business Development 
•    Support development and implementation of culinary programs (i.e. core catering, menu innovation)
•    Support marketing initiatives and new menu promotions throughout the district
•    Review menu mix with REC, DM, and GM and determine skill set required.
•    Review food cost, labor cost, top line growth, NVD program.  
•    Work with district safety resources to implement district kitchen product safety parameters, such as HACCP, and product risk assessment procedures. 
Resource Development
•    Assume responsibilities for implementation of culinary skills training programs. 
•    Provide assessment of executive chefs to REC highlighting candidates for advancement. 
Additional Responsibilities
•    Assume leadership role as culinary resource on regional culinary support teams.
•    Participate in regional marketing and field presentations showcasing training capabilities/programs and culinary capabilities.
•    Reports to REC. Works with component and human resource team to recruit and develop staff. Interfaces with field operations, regional staff,