Culinary Development Chef

Job Description

Aramark Sports & Entertainment is hiring a Culinary Innovation Chef to support our Design and Development team! This team's mission is to create innovative food and beverage concepts that transform the fan experience in entertainment venues and add value to our clients.

The Culinary Innovation Chef is responsible for the accelerated development of Aramark’s culinary innovation and culinary positioning for Sports and Entertainment.  This innovative culinary development generates revenue, creates demand, and contributes to growth and operational excellence. This position will have close collaboration and engagement with operations, marketing, growth, procurement, as well as our preferred supplier partners.

Design + Development Responsibilities:

•    Executing the culinary innovation process.

•    Development of insight driven trend and flavor profiles relevant to channel, quality tier and brand resulting in recipes inclusive of ingredient, flavor, cost and nutritional guidelines.

•    Ensure that all recipe development follows specified process and delivers accurate yield and cost, and nutritional alignment.

•    Managing, developing and executing all deliverables specified in the culinary scope document on time and on budget. 
•    Ensuring close coordination and collaboration with Global Supply Chain and Procurement, Product Development, and field operations during all stages of development. 
•    Close collaboration with Global Supply Chain and Procurement to ensure quality specified products are used in development and are also in broad distribution, inclusive of commodity ingredients to ensure seamless field execution and exceptional consumer satisfaction.
•    Leveraging strategic, third-party relationships, i.e. manufacturers, consultants, trade councils, commissions and boards; to enable thought leadership and innovative development.
•    Engages with development chefs driving ingredient and recipe integration of all initiatives I.E. Culinary workshops, supplier presentations, training sessions and enterprise culinary events

Growth Responsibilities:

• Assist with Menu Development and RFP preparation for all new and retention bids.
• Lead BOH operations during formal RFP and client presentations.
• Organize, secure, and prepare all food, smallwares, equipment and personnel required for execution of tastings.
• Assist with project transition team following successful award of new business to align with commitments presented in RFP proposal.

Innovation & Development Responsibilities:

• Executing the culinary innovation process from development through implementation.
• Development of insight driven trend and flavor profiles resulting in recipes inclusive of ingredient, flavor, cost and nutritional guidelines.
• Ensure that all recipe development follows specified process and delivers accurate yield and cost, and nutritional alignment.
• Managing, developing and executing all deliverables specified in the culinary scope document on time and on budget.
• Ensuring close coordination and collaboration with Global Supply Chain and Procurement, product development, and field operations during all stages of development.
• Close collaboration with Global Supply Chain and Procurement to ensure quality specified products are used in development and are also in broad distribution, inclusive of commodity ingredients to ensure seamless field execution and exceptional consumer satisfaction.
• Leveraging strategic, third-party relationships, i.e., manufacturers, consultants, trade councils, commissions, and boards; to enable thought leadership and innovative development.
• Engage with development chefs driving ingredient and recipe integration of all initiatives, i.e., culinary workshops, supplier presentations, training sessions and enterprise culinary events.

Business Development Responsibilities:

• Assist with menu development and business development preparation for all new and retention bids.
• Lead BOH operations during formal bid responses and client presentations.
• Organize, secure, and prepare all food, smallwares, equipment and personnel required for execution of tastings.
• Assist with project transition team following successful award of new business to align with commitments presented in proposal.

Special Event/Other Support:

• Assists in leading daily onsite culinary production, food quality and presentation.
• Assists in direction of menu development based on product availability and incorporates local and seasonal ingredients.
• Provides guidance and direction to onsite team including performance standards and provides feedback to Culinary Leadership
• Implement, support, and monitor core S&E brand initiatives.
• Supports kitchen organization and staff development.
• Ensures Culinary Standard Operating Procedure (SOPs) are followed and provides training as needed, and conducts follow up: Production Sheets, PCA’s, Build Sheets, Recipe Adherence, Brand Standards 
• Act as the culinary innovation subject matter expert to advise and consult operations teams.
• Partner with leadership and functional team operators to implement culinary processes and products.

Qualifications

• ​​​​​​Culinary degree required with advanced work in Culinary Arts. Bachelor’s degree preferred.
• Minimum 5 years progressive culinary experience, post degree completion.
• Requires excellent presentation, written and verbal communication skills.
• Experience with new concept, menu and recipe development, food presentation and creative skills that result in the achievement of business objectives. National chain restaurant R&D experiences a plus.
• Requires culinary vision and a passion for food – knows food and industry trends, current and future.
• Requires strong interpersonal and motivational skills.
• Requires strong attention to detail and ability to envision the implementation tools needed to successfully execute a recipe, concept or brand at the unit level.
• Has the perseverance and the ability to drive complicated projects to a successful conclusion.
• Ability to deal with ambiguity and effectively cope with change.
• Thrives on functioning independently with a minimum of supervision, within a solid team environment and has a collaborative spirit.
• Draws on insights, trends, data and diverse resources to make high quality decisions.
• Has the ability to motivate and influence others who have no direct reporting relationship.
• Computer skills including Microsoft Office, Food Production Management systems, and recipe database.
• Must be able to travel; 50%

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 http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.