Company:           ARAMARK     
    Location:         Lowell, MA 01854    
    Status:         Full Time, Employee    
    Job Category:         Food Services/Hospitality    
    Career Level:         Manager (Manager/Supervisor of Staff)    
    Reference Code:         HEAHLUMASSLEC51633

Executive Chef

 

ARAMARK Harrison Lodging was formed when ARAMARK Conference Center Management acquired Harrison Conference Centers in 2002. This combined ARAMARK's expertise in operations and managed services with Harrison's outstanding marketing strength and innovation. The results are impressive: a management team with exceptional experience and a portfolio of properties unsurpassed for learning, communication and personal growth. Our centers support standards established by the International Association of Conference Centers and offer the highest levels of hospitality and guest satisfaction.


ARAMARK Harrison Lodging properties range from corporate, government and non-profit centers to hotels and inns affiliated with leading colleges and universities across the country.  With over 30 properties, the size and market scope vary but all have an emphasis on the guest's unique experience.  As a premiere conference Center, we strive to provide the best services and experiences within our markets.  Our properties are second to none in their innovation, excellence and results.  As part of our commitment, we are determined to build and develop the best team of professionals in the industry-people who aren't afraid of spearheading change, who know how to lead and who appreciate endless opportunity.
 
Umass Lowell will be converting the Doubletree property in Lowell MA to the Umass Lowell Inn and Conference Center.  This property has 252 guestrooms and 27 of those guestrooms will be an Inn all year, the other 225 rooms will be student housing nine months of the year.  In the summer, all 252 rooms operate as a hotel.  In addition, this location has 12,000K square feet of banquet space, a restaurant, lounge as well as an indoor pool and fitness room.
 
Position Description

Reports to the General Manager. Supervises/coordinates all culinary activities. Cooks selected items no more than 20% of the time. Level of impact is within own operation. Responsible for Menu planning&Precosting.                                                                                                

    Key Responsibilities

    · Train and manage kitchen personnel and supervise/coordinate all related culinary activities

    · Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen.

    · Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

    · Assists in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases

    · Brand management

    · Menu planning/costing

    · Ensures that requirements for appropriate sanitation and safety levels in respective areas are met

    · Serv Safe Certified

    · Assist in sales process

    · Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization

    · Ensures standard of 90/10 rule is met in kitchen



 Ideal candidates will possess a bachelor's degree or related culinary degree (preferably a CEC) with 8+ years of industry&culinary management experience. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with control food&labor cost, demonstration cooking, menu development, pricing and development of culinary team preferred.P&L accountability and/or contract-managed service experience is desirable.