The Traveling Executive Chef supports kitchen operations in various locations based on business need and assignment. The Executive Chef will be responsible for assisting the locations culinary teams in leading kitchen production and employees. This position is primarily responsible for cooking all food orders in an efficient manner, ensuring all meals are served and presented on a plate in an attractive manner. In addition, prepares food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. The Executive Chef always ensures quality consistency by following recipe cards and production and portion standards. Also, play a key role in ensuring a sufficient inventory is maintained to meet daily needs, record deliveries, take care of discrepancies and assist with storage. The Traveling Executive Chef is knowledgeable and expert in opening and closing of seasonal units and operations. Essential Functions:Lead all aspects of and support line cooks in synchronizing food procurement and other food preparation tasks, ensuring labor and cost control goals are not exceededRead and follow recipes – prepare and cook hot and cold food itemsEnsure there are daily sufficient prepped foods to ensure the restaurant runs as smoothly and efficiently as possiblePrepare and plate final food products ensuring an attractive presentation is achievedOrder and receive food product from vendors – check in by item on invoice and input in receiving logAssist in conducting inventories – note any out-of-stock items or possible shortagesMaintain a strong solid understanding of culinary trends and use them where appropriateEnsure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are always adhered toEnsure cleanliness and high sanitation standards are always maintained Organize and maintain stock rooms and walk-in refrigeratorsAt the end of the shift return all food items to designated storage areas – cover and date all perishable itemsTrain line cooks on all aspects of the role, helping to enhance their cooking skillsMay be required to schedule labor according to budget guidelines – ensuring all employee schedules are kept updatedMust be flexible – willing to work a rotational schedule with rotational days off that may include weekends and holidaysMust be well groomed and maintain a high level of professionalism at all timesMust perform duties assigned by upper managementKnow and follow all company policies and procedures regarding safety, security, emergencies, and energyReport to work on time and in complete uniformOther duties as assignedStatus and Scope:The Traveling Chef report directly to the VP of Food and Beverage with a secondary reporting relationship to the assigned locations Executive ChefMust be able to work independently and finish tasks in a timely manorMust be able to read and follow recipesMust be focused on safety and sanitationMust complete Serve Safe Food Handlers certificationMust be fluent in the English language both spoken and written – able to read & interpret documents such as safety rules, ARAMARK Alcohol Regulations, operating and maintenance instructions and procedure manualsMust have at least 3 years’ experience in working in a high-volume kitchen or equivalent schoolingMust have an extensive knowledge of cooking methods, cooking line, banquets, catering, and pastryAbility to lead in a diverse environment with focus on client and customer services is critical to success in this roleDemonstrated supervisory, interpersonal and time management skills are requiredP&L accountability and/or contract-managed service experience is desirableExperience with and knowledge of all Microsoft Outlook applications requiredAramark (NYSE: ARMK) proudly serves the world’s leading educational institutions, Fortune 500 companies, world champion sports teams, prominent healthcare providers, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 280,000 team members deliver innovative experiences and services in food, facilities management and uniforms to millions of people every day. We strive to create a better world by making a positive impact on people and the planet, including commitments to engage our employees; empower healthy consumers; build local communities; source ethically, inclusively and responsibly; operate efficiently; and reduce waste. Aramark is recognized as a Best Place to Work by the Human Rights Campaign (LGBTQ), DiversityInc, Black Enterprise and the Disability Equality Index. Learn more at www.aramark.com or connect with us on Facebook and Twitter.