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Culinary Operations Leader

2 months ago

Catterick Garrison, North Yorkshire, United Kingdom Aramark Full time

Executive Chef

Job Type: Full Time - Permanent

Your journey with Aramark begins here

Are you an experienced culinary professional seeking to elevate your career?
Do you have a passion for crafting delightful dishes that bring joy to others?
Are you looking for a stable full-time position?
If so, we have an opportunity for you.

We are currently in search of an Executive Chef to join our dedicated team.

Benefits of the Role

  • Competitive salary
  • Full-time hours – 35 hours per week – 5 days a week including weekends
  • Discounted meals during shifts
  • On-site parking available
  • Complimentary uniform provided
  • Pension contributions and life insurance
  • Generous holiday allowance that increases with tenure
  • Cycle to work and referral bonuses
  • Opportunities for apprenticeships to support career advancement
  • A variety of additional perks including discounts on shopping, pension benefits, life assurance, and online training resources

Key Responsibilities

  • Prepare and serve high-quality meals
  • Oversee a large kitchen team, including chefs and assistants
  • Organize and guide your team to ensure efficient daily operations
  • Delegate tasks effectively to maximize team productivity
  • Produce dishes according to established recipes
  • Maintain comprehensive knowledge of all menu offerings
  • Conduct monthly inventory counts and brand standard audits
  • Support the successful execution of special events
  • Deliver exceptional service to all members and guests
  • Manage kitchen finances, including stock and labor costs
  • Monitor food production levels to minimize waste
  • Order supplies and maintain records of inventory
  • Complete all necessary opening and closing checklists
  • Train and mentor new team members on kitchen procedures and standards
  • Assist with routine kitchen cleaning and maintenance
  • Participate in relevant training as needed

Qualifications

  • Previous experience in a culinary or kitchen management role
  • Strong verbal and written communication skills
  • Knowledge of health and safety regulations in food service
  • Proficient in MS Office applications (Word, Excel, Outlook)
  • Possession of relevant qualifications such as BSC (Catering), MHCIM, HND, City and Guilds 706/1 and 2, or NVQ levels 2 and 3