31 jobs found

Please note, this position is located at Winter Park Resort in Winter Park, CO. Year Round Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Winter Park Resort is seeking a talented and experienced Executive Chef to lead our culinary team across multiple resort dining locations. The ideal candidate will have a minimum of four years of experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen. This individual must demonstrate strong leadership skills, the ability to manage high-volume operations, and a passion for delivering exceptional dining experiences. A deep understanding of seasonal menu planning, food costing, inventory control, and kitchen safety protocols is essential. Applicants are required to submit a resume and cover letter in PDF or Word document format to be considered. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base salary range below represents the low and high end of Winter Park Resort's hourly pay/salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $85,000 - $122,000 ESSENTIAL DUTIES: Plan and develop with Vice President of Food & Beverage, menus for listed outlets, specialty menus, and banquets & catering. Research, develop, modify and test recipes. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Abide by and ensure all hotel outlets and departments compliance with established health and safety procedures as well as department and company policies and procedures Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Supervision of kitchen staff regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary. Oversee the proper operation and maintenance of all kitchen equipment at all listed outlets Open and close kitchens according to schedule/guidelines/assignments; assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Collaborate closely with the sales team and cross-functional department leaders to drive revenue across all Group business segments. Must demonstrate a proactive, solutions- oriented mindset while creatively adjusting banquet and wedding menus to optimize profitability through cost control, innovation, and team training. Plan staffing needs and work schedules. Work with outlet chefs on staffing needs and labor control. Oversee or directly supervise all food preparation, quantity and production activities. Ensure that all menu items are prepared and presented according to established recipes and standards. Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions. Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Meet and exceed all budgetary goals regarding Cost of Goods and Labor expenses Be able to run any kitchen as a relief or in an emergency Ensure understanding and compliance with all company policies and procedures as well as any regulatory requirements Support all listed Teams with any needed presence and or supervision. Attend weekly F&B Manager and Banquet BEO Meetings. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas. Other duties as assigned REQUIRED QUALIFICATIONS: Prior food and beverage kitchen management experience required Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Ability to solve problems in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers Ability to be a consistent role model for company's Service Excellence standards Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment EDUCATION REQUIREMENTS: Education: Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef Experience: Must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting application Required Preferred Job Industries Food & Restaurant

Please note, this position is located at Winter Park Resort in Winter Park, CO. Year Round Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Winter Park Resort is seeking a talented and experienced Executive Chef to lead our culinary team across multiple resort dining locations. The ideal candidate will have a minimum of four years of experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen. This individual must demonstrate strong leadership skills, the ability to manage high-volume operations, and a passion for delivering exceptional dining experiences. A deep understanding of seasonal menu planning, food costing, inventory control, and kitchen safety protocols is essential. Applicants are required to submit a resume and cover letter in PDF or Word document format to be considered. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base salary range below represents the low and high end of Winter Park Resort's hourly pay/salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $85,000 - $122,000 ESSENTIAL DUTIES: Plan and develop with Vice President of Food & Beverage, menus for listed outlets, specialty menus, and banquets & catering. Research, develop, modify and test recipes. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Abide by and ensure all hotel outlets and departments compliance with established health and safety procedures as well as department and company policies and procedures Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Supervision of kitchen staff regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary. Oversee the proper operation and maintenance of all kitchen equipment at all listed outlets Open and close kitchens according to schedule/guidelines/assignments; assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Collaborate closely with the sales team and cross-functional department leaders to drive revenue across all Group business segments. Must demonstrate a proactive, solutions- oriented mindset while creatively adjusting banquet and wedding menus to optimize profitability through cost control, innovation, and team training. Plan staffing needs and work schedules. Work with outlet chefs on staffing needs and labor control. Oversee or directly supervise all food preparation, quantity and production activities. Ensure that all menu items are prepared and presented according to established recipes and standards. Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions. Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Meet and exceed all budgetary goals regarding Cost of Goods and Labor expenses Be able to run any kitchen as a relief or in an emergency Ensure understanding and compliance with all company policies and procedures as well as any regulatory requirements Support all listed Teams with any needed presence and or supervision. Attend weekly F&B Manager and Banquet BEO Meetings. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas. Other duties as assigned REQUIRED QUALIFICATIONS: Prior food and beverage kitchen management experience required Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Ability to solve problems in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers Ability to be a consistent role model for company's Service Excellence standards Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment EDUCATION REQUIREMENTS: Education: Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef Experience: Must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting application Required Preferred Job Industries Food & Restaurant

Please note, this position is located at Winter Park Resort in Winter Park, CO. Year Round Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Winter Park Resort is seeking a talented and experienced Executive Chef to lead our culinary team across multiple resort dining locations. The ideal candidate will have a minimum of four years of experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen. This individual must demonstrate strong leadership skills, the ability to manage high-volume operations, and a passion for delivering exceptional dining experiences. A deep understanding of seasonal menu planning, food costing, inventory control, and kitchen safety protocols is essential. Applicants are required to submit a resume and cover letter in PDF or Word document format to be considered. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base salary range below represents the low and high end of Winter Park Resort's hourly pay/salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $85,000 - $122,000 ESSENTIAL DUTIES: Plan and develop with Vice President of Food & Beverage, menus for listed outlets, specialty menus, and banquets & catering. Research, develop, modify and test recipes. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Abide by and ensure all hotel outlets and departments compliance with established health and safety procedures as well as department and company policies and procedures Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Supervision of kitchen staff regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary. Oversee the proper operation and maintenance of all kitchen equipment at all listed outlets Open and close kitchens according to schedule/guidelines/assignments; assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Collaborate closely with the sales team and cross-functional department leaders to drive revenue across all Group business segments. Must demonstrate a proactive, solutions- oriented mindset while creatively adjusting banquet and wedding menus to optimize profitability through cost control, innovation, and team training. Plan staffing needs and work schedules. Work with outlet chefs on staffing needs and labor control. Oversee or directly supervise all food preparation, quantity and production activities. Ensure that all menu items are prepared and presented according to established recipes and standards. Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions. Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Meet and exceed all budgetary goals regarding Cost of Goods and Labor expenses Be able to run any kitchen as a relief or in an emergency Ensure understanding and compliance with all company policies and procedures as well as any regulatory requirements Support all listed Teams with any needed presence and or supervision. Attend weekly F&B Manager and Banquet BEO Meetings. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas. Other duties as assigned REQUIRED QUALIFICATIONS: Prior food and beverage kitchen management experience required Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Ability to solve problems in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers Ability to be a consistent role model for company's Service Excellence standards Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment EDUCATION REQUIREMENTS: Education: Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef Experience: Must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting application Required Preferred Job Industries Food & Restaurant

Please note, this position is located at Winter Park Resort in Winter Park, CO. Year Round Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Winter Park Resort is seeking a talented and experienced Executive Chef to lead our culinary team across multiple resort dining locations. The ideal candidate will have a minimum of four years of experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen. This individual must demonstrate strong leadership skills, the ability to manage high-volume operations, and a passion for delivering exceptional dining experiences. A deep understanding of seasonal menu planning, food costing, inventory control, and kitchen safety protocols is essential. Applicants are required to submit a resume and cover letter in PDF or Word document format to be considered. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base salary range below represents the low and high end of Winter Park Resort's hourly pay/salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $85,000 - $122,000 ESSENTIAL DUTIES: Plan and develop with Vice President of Food & Beverage, menus for listed outlets, specialty menus, and banquets & catering. Research, develop, modify and test recipes. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Abide by and ensure all hotel outlets and departments compliance with established health and safety procedures as well as department and company policies and procedures Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Supervision of kitchen staff regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary. Oversee the proper operation and maintenance of all kitchen equipment at all listed outlets Open and close kitchens according to schedule/guidelines/assignments; assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Collaborate closely with the sales team and cross-functional department leaders to drive revenue across all Group business segments. Must demonstrate a proactive, solutions- oriented mindset while creatively adjusting banquet and wedding menus to optimize profitability through cost control, innovation, and team training. Plan staffing needs and work schedules. Work with outlet chefs on staffing needs and labor control. Oversee or directly supervise all food preparation, quantity and production activities. Ensure that all menu items are prepared and presented according to established recipes and standards. Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions. Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Meet and exceed all budgetary goals regarding Cost of Goods and Labor expenses Be able to run any kitchen as a relief or in an emergency Ensure understanding and compliance with all company policies and procedures as well as any regulatory requirements Support all listed Teams with any needed presence and or supervision. Attend weekly F&B Manager and Banquet BEO Meetings. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas. Other duties as assigned REQUIRED QUALIFICATIONS: Prior food and beverage kitchen management experience required Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Ability to solve problems in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers Ability to be a consistent role model for company's Service Excellence standards Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment EDUCATION REQUIREMENTS: Education: Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef Experience: Must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting application Required Preferred Job Industries Food & Restaurant

Please note, this position is located at Winter Park Resort in Winter Park, CO. Year Round Who We Are: At 67 miles away, Winter Park is the closest ski resort to Denver. With easy access to 765,000 acres of public land, Winter Park is home to endless adventures. Whether you are looking to have your first taste of a winter season or to build a long-term career, we have something for everyone. Perks & Benefits: Free season pass to Winter Park and all Alterra Resorts Discounted friends & family tickets Medical, dental, vision, life, paid parental leave and more for eligible employees 401(k) plan with 100% company match - up to 4% Mental health resources for all employees Food & beverage and retail discounts Onsite employee childcare based on availability Discounted equipment rentals, pro-deals, and more POSITION SUMMARY: Winter Park Resort is seeking a talented and experienced Executive Chef to lead our culinary team across multiple resort dining locations. The ideal candidate will have a minimum of four years of experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen. This individual must demonstrate strong leadership skills, the ability to manage high-volume operations, and a passion for delivering exceptional dining experiences. A deep understanding of seasonal menu planning, food costing, inventory control, and kitchen safety protocols is essential. Applicants are required to submit a resume and cover letter in PDF or Word document format to be considered. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation. WAGE: The base salary range below represents the low and high end of Winter Park Resort's hourly pay/salary range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Winter Park Resort's total compensation package for employees. Other rewards may include many region-specific benefits. Salary pay range: $85,000 - $122,000 ESSENTIAL DUTIES: Plan and develop with Vice President of Food & Beverage, menus for listed outlets, specialty menus, and banquets & catering. Research, develop, modify and test recipes. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Abide by and ensure all hotel outlets and departments compliance with established health and safety procedures as well as department and company policies and procedures Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. Supervision of kitchen staff regarding food handling including rotation and sanitation. Support Resort Culinary Management team in supervisory role as manager on duty when necessary. Oversee the proper operation and maintenance of all kitchen equipment at all listed outlets Open and close kitchens according to schedule/guidelines/assignments; assist in the creation, usage, and follow through of prep lists, cleaning lists, and closing lists Supervise and coordinate food, supply, equipment, and inventory control purchasing for operations. Coordinate food and menu costing (COGS). Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Collaborate closely with the sales team and cross-functional department leaders to drive revenue across all Group business segments. Must demonstrate a proactive, solutions- oriented mindset while creatively adjusting banquet and wedding menus to optimize profitability through cost control, innovation, and team training. Plan staffing needs and work schedules. Work with outlet chefs on staffing needs and labor control. Oversee or directly supervise all food preparation, quantity and production activities. Ensure that all menu items are prepared and presented according to established recipes and standards. Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job functions. Organize stations to create greatest efficiency and keep work area and kitchen organized and clean at all times. Maintain all procedures set up in all areas. Receive food and properly store in correct and allotted areas. Audit portion control and quality on a continual basis Meet and exceed all budgetary goals regarding Cost of Goods and Labor expenses Be able to run any kitchen as a relief or in an emergency Ensure understanding and compliance with all company policies and procedures as well as any regulatory requirements Support all listed Teams with any needed presence and or supervision. Attend weekly F&B Manager and Banquet BEO Meetings. Supervise the cleaning and organizing of all walk-in refrigerators and freezers and other storage areas. Other duties as assigned REQUIRED QUALIFICATIONS: Prior food and beverage kitchen management experience required Knowledge of Microsoft Outlook, Excel and Word, as well as Food Trak, preferred Ability to solve problems in a highly effective manner and maintain positive relationships with guests and staff, including management, subordinates and co-workers Ability to be a consistent role model for company's Service Excellence standards Must have current Food Manager and Allergy training certificate, or must attend Food Manager and Aller-train certification courses for Alterra Mountain company within 14 days of employment EDUCATION REQUIREMENTS: Education: Associates degree in culinary arts or a minimum 4 years experience as an Executive Chef/Executive Sous chef Experience: Must have at least 4 years experience in a leadership role as an Executive Sous Chef or Executive Chef in a professional kitchen PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, and operate a computer and other office productivity machinery. WORKING CONDITIONS: Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to harsh and varying outside weather conditions. Hazardous Materials/Noise: The noise level in the workplace is usually moderate. AN EQUAL OPPORTUNITY EMPLOYER: Winter Park Resort is an Equal Opportunity Employer and is dedicated to the principles of equal employment opportunity in any term, condition, or privilege of employment. Application Deadline: Recruiting timelines vary by position, however, all Winter Park Resort positions accept applications for a minimum of 3 business days from the posting date listed above. This position is open and still accepting application Required Preferred Job Industries Food & Restaurant

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Relocation Assistance Available Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance 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 At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred 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 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting . Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance 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 At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred 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 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding your company culture. Learn more by visiting Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance 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 At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred 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 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance 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 At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred 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 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Job Description We are seeking a passionate Executive Chef to oversee the culinary operations at Los Alamos National Laboratory . This is not just any chef position; it's an opportunity to reinvigorate our dining services and catering, bringing fresh and innovative culinary solutions to our esteemed location. As the Executive Chef, you'll manage the culinary operations to meet production, presentation, and service standards. you will be in charge of animating and inspiring our culinary team, coaching and developing the culinary staff. Your leadership will be pivotal in creating a vibrant and engaging dining experience that meets the diverse tastes and needs of our customers and clients. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance 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 At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred 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 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Job Description Are you a skilled culinarian with a passion for high-volume cooking and a knack for leading a team? We're looking for an Executive Chef to helm the kitchen of our bustling dining operation! We are a high-energy, high-volume cafe that serves up delicious, from-scratch meals. In this role, you'll oversee the daily operations of our high-volume cafe, create and prepare delicious, from-scratch meals in large batches, ensuring every dish meets our high standards, in addition to supervising and coaching a dedicated team of hourly employees, helping them grow their skills and passion for cooking. The ideal candidate will have proven experience in high-volume culinary environments, a passion for creating innovative dishes and menus, excellent organizational and time-management skills to keep up with our fast-paced environment, and strong leadership skills with the ability to manage and inspire a team with varying skill levels. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding your company culture. Learn more by visiting . Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance 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 At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred 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 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Job Description The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. Compensation Data COMPENSATION:The salary range for this position is $90,000 to $100,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. ?BENEFITS:Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation . ? ?There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities ? Trains and leads kitchen personnel ? Supervises/coordinates all related culinary activities ? Estimates food consumption and requisition or purchase food ? Selects and develops recipes and standardize production recipes to ensure consistent quality ? Establishes presentation technique and quality standards, and plans and prices menus ? Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen ? Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Requires at least 2-3 years in a related position ? Requires at least 2-3 years of post-high school education, preferably a culinary degree ? Requires advanced knowledge of the principles and practices within the food profession ? Requires experiential knowledge of management of people and/or problems. ? Requires verbal, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance 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 At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 5 years high volume dining experience Requirees 5 years leadership experience over a large team. Requires at least 5 years of culinary experience. 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 About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Job Description Position Description : Responsible for developing and executing culinary solutions to meet guests? specific culinary event needs and tastes. Offers a wide variety of culinary solutions to customize and craft exceptional dining experiences. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Scope of Role : Ensures catering culinary operations comply with Harvest Table?s Executional Framework. Delivers consistent quality in planning and culinary execution of events. Manages catering culinarians to ensure quality in final presentation of food. Job Responsibilities Leadership: Ensures food offerings align with the Culinary Commitments. Ensures Harvest Table standards and techniques are applied consistently to the preparation and presentation of all food items. Manages and trains culinary brigade. Coaches associates by establishing a shared understanding of what needs to be achieved and how it is to be accomplished. Rewards and recognizes associates. Plans and executes daily huddles. Completes and maintains all staff records, including training records, shift opening/closing checklists, and performance data. Client Relationships: Develops and maintains effective client and customer rapport for mutually beneficial business relationships. Communicates on-site consumer and local competitor insights. Financial Performance: Responsible for delivering on food and labor targets. Productivity: Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards. Understands end-to-end supply chain and procurement processes and systems, ensuring only authorized suppliers are used. Possesses full knowledge and oversees implementation of the Food Framework. Estimate accuracy of estimated food consumption for appropriate requisitions and/or food purchases. Ensures proper equipment operation and maintenance. Compliance: Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations. Complies with all applicable policies, rules, and regulations, including (but not limited to) those related to safety, health, and wage and hour practices. Qualifications Ideally two to three years of post-high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. Requires experiential knowledge managing people and/or problems. Requires oral, reading, and written communication skills. Education About Harvest Table Culinary Group Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance 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 At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred 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 Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter . Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance 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 At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred 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 Education

Job Description Boston University is hiring for an elite Executive Chef that inspires to be innovative and engage our culinarians while providing oversight and direction to the culinary team reporting to them. Primary responsibility includes developing and executing menus for Presidential events, including Sloane House and Questrom. The Executive Chef will also coach, train, and manage kitchen personnel in food production, cost control, and safety procedures, as well as supervise all related culinary activities/events. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance 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 Maintain an up-to-date knowledge of local and international market trends in order to create food products which exceed guest expectations. Focus on culinary excellence, innovation and the experience for the hospitality program to support operational excellence Create recipes and production methods Develop unique and cuisine-appropriate menus At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Culinary degree from an accredited university Minimum of 3 years in a similar role 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 A strong value system, unquestioned integrity Excellent communication and leadership skills About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing -a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter . Required Preferred Job Industries Other

Job Description Boston University is hiring for an elite Executive Chef that inspires to be innovative and engage our culinarians while providing oversight and direction to the culinary team reporting to them. Primary responsibility includes developing and executing menus for Presidential events, including Sloane House and Questrom. The Executive Chef will also coach, train, and manage kitchen personnel in food production, cost control, and safety procedures, as well as supervise all related culinary activities/events. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance 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 Maintain an up-to-date knowledge of local and international market trends in order to create food products which exceed guest expectations. Focus on culinary excellence, innovation and the experience for the hospitality program to support operational excellence Create recipes and production methods Develop unique and cuisine-appropriate menus At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Culinary degree from an accredited university Minimum of 3 years in a similar role 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 A strong value system, unquestioned integrity Excellent communication and leadership skills About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .