Executive Chef - Chicago 1st & Fresh Catering

ARAMARK is a 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.  In FORTUNE magazine's 2008 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 as evaluated by peers and analysts. ARAMARK also ranked first in its industry in the 2007 FORTUNE 500 survey.  ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement.  Headquartered in Philadelphia, ARAMARK has approximately 250,000 employees serving clients in 19 countries.  Learn more at the company's Web site, www.aramark.com. The Executive Chef will be responsible for implementing and following the culinary standards and overseeing the culinary operation of the local external delivery catering.  Essential Responsibilities:   Manage day-to-day Kitchen operations and Culinary team Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control Support management with Catering Proposals, Menu Pricing, Menu Innovation and Refresh Track food costs while Managing Vendors to provide Standard CFC Cost-efficient Products Estimate Food Consumption and Requisition of Food Purchase Standardize Production Recipes to ensure consistent quality Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation Execute all off-site Catering that requires on-site support Assist Sales Director in Menu Planning and Costing for Special Event Catering Collaborate with General Manager on expense tracking for accurate financial projections Responsible for purchasing and managing Sysco & 8 steps programs Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed Implement and maintain OPX Culinary Excellence Standards Train and manage kitchen personnel and supervise all culinary activities  Daily Responsibilities:   Daily interface with Sales Director and Ops Director regarding existing and pipeline business Daily Interface with Operations Team about upcoming events Responsible for overall production including all daily drop-off catering operations and all special events Responsible for overall compliance with OpX Culinary Excellence Responsible for inventory and ordering of products Responsible for maintaining standards in food preparation and presentation Support all off-site events as needed Work closely with the Sales Director and Admin on all menu components to support the Sales process and ensure outstanding customer service Accountable for maintaining projected food cost goals Establish our Brand in the MarketplaceQualifications:    Bachelor's degree 5 + years Industry and Culinary Management Experience The ability to manage in a diverse environment with focus on client and customer services Previous experience with food and labor cost controls, demonstration cooking, menu development and pricing Development of Culinary team preferred Off-premise catering experience is required Knowledge of 8 Steps and other ARAMARK computer applications Strong organizational and time management skills Dedication and determination with a focus on results orientation Experience of Microsoft Office applications preferred Expectations, you must achieve in this position include: Successful execution of all events and daily deliveries Fiscal Responsibility - Achieve and Maintain food cost goals Consistently follow 1st & Fresh Menu Standards Profitable Sales Growth Ability to Effectively Interface with Clients and Associates