Executive Chef - Los Angeles, CA

 ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. In FORTUNE magazine's 2008 list of "America's Most Admired Companies," ARAMARK was ranked #1 in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK also ranked first in its industry in the 2007 FORTUNE 500 survey.  Headquartered in Philadelphia, ARAMARK has approximately 250,000 employees serving clients in 19 countries. Learn more at the company's Web site, www.aramark.com. 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.   If you are a creative culinary talent, with experience doing high-profile catering or if you have worked in a high-end retail food environment, we would  like to talk with you! As an ARAMARK Executive Chef, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for a corporate dining account.  You will be responsible for menu development and client interaction for the entire account.  HACCP knowledge is a must. You will be responsible for financial analysis as well as all audits - operational, sanitation, and financial.  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 the account Food Service Director.  This is a Monday - Friday account. Salary to $55K. Ideal candidates will possess a bachelor's degree or related culinary degree with 5+ years of industry & culinary management experience. The Executive Chef should have experience in managing food cost, developing menus, and catering programs.  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.