Executive Chef (Food Production Manager) - Corporate Dining - Richmond, VA

 The Business Services division of ARAMARK provides a wide range of food, facility, and other support services to more than 500 clients in business and industry, at more than 1,200 locations in the U.S.  ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Services is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations.   As the Executive Chef, you will be responsible for overseeing all of the culinary operations for this corporate dining account.  You will be responsible for menu development and client interaction for the entire account.  Your duties will include, but not be limited to: train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes as well as standardize production recipes to ensure consistent quality; establish presentation technique and quality standards, and plan and price menus; ensure 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. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. You will report to a Food Service Director.  This is a Monday - Friday account.  Competitive Salary.  Ideal candidates will possess a culinary degree with 5 years of industry experience including 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. Multiple unit/location management experience a plus.  Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. P&L accountability and/or contract-managed service experience is desirable.