The Executive Chef is a management position overseeing the culinary operations with responsibility for the overall delivery of catering and retail food programs across the site. The role reports to the Hospitality Manager.

　　Job Responsibilities:

　　Oversees and manages culinary operations to deliver outstanding hospitality experiences for users of Catering and Retail services

　　Manages the culinary team to ensure the highest standard of food safety, inventory management, cleanliness, and service

　　Train and manage culinary and kitchen employees to use best practice food production techniques

　　Develop the culinary team to ensure job satisfaction and development in their roles

　　Plan and execute team meetings and daily huddles

　　Take full responsibility for food and health and safety in the operations

　　Take full responsibility for the financial performance of the kitchen operations in line with budgets and forecasts

　　Develop culinary menus that deliver seasonal, high quality innovative menus

　　Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards

　　Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations

　　Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

　　This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice.

　　Qualifications:

　　Requires at least 5 years of progressive culinary experience

　　Must have Catering/ Banquet Experience in a high end setting

　　Experience of managing retail food services

　　At least 2 years in a management role preferred - in an Executive Chef capacity

　　Requires a culinary degree or equivalent experience

　　Ability to multi-task

　　Ability to simplify the agenda for the team

　　Requires advanced knowledge of the principles and practices within the food profession.

　　This includes experiential knowledge required for management of people and/or problems.

　　Requires oral, reading, and written communication skills