Executive Chef- Conference Centers - Ashburn, VA

*Please note - this is primarily a M-F role with no working on weekends or holidays.

ARAMARK Conference Center 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.  

As the  Executive Chef, you will be the lead culinary person who is 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.  High-end culinary experience and capabilities is a must!  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.

Ideal candidates will possess a culinary degree with 10 years of culinary experience including a minimum of 5 years of 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 and pricing and development of culinary team preferred.  HACCP knowledge is a must. Prior experience with financial analysis as well as operational, sanitation, and administrative/computer knowledge is needed.  P&L accountability and/or contract-managed service experience is desirable.