ARAMARK Director of Culinary Development - Business Dining in Indianapolis, Indiana
Aramark (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.
Overall Culinary Development responsibility of assigned projects to include:
Managing the culinary aspects of menu solutions
Development of on trend flavor profiles relevant to each project's demographic make-up.
Development of recipes from a flavor, cost, and nutritional perspective.
Ensure that all recipes are accurate from a flavor, yield, and nutritional perspective
Capturing each recipe within the database with complete accuracy and clear consistent procedures
Each project to be managed through a culinary scope document that details the complete deliverables of the project including a detailed timeline
Ensuring close coordination and collaboration with Menu Category Development Directors and Operations team
Creating specific training tools as identified per project to include but not limited to: build diagram, operational flow diagrams and key ingredient List.
Collaborate with Culinary Operations to ensure that we are developing with specified products, to include a full understanding of the commodity side of the ingredients as well as working with distribution on the broad availability of specified products to the field locations.
Interfaces with other development chefs on enterprise culinary projects.
Conduct Train the Trainer session, as required, for each concept created.
Systems lead for the region as it relates to production and purchasing
Lead the culinary process for sales presentations. Speaking to Aramark's programs and creating custom solutions for potential clients
Key Attributes for Success:
Experience with new concept, menu and recipe development, food presentation and creative skills that result in the achievement of business objectives. Chain restaurant R&D experiences a plus.
Computer skills including Microsoft Office, Food Production Management systems, recipe database, and presentation software.
Culinary vision and a passion for food.
Effective project management skills to remain on budget and on time.
Excellent written and oral communication skills, as well as presentation skills.
Strong interpersonal and motivational skills.
Strong attention to detail and ability to envision the implementation tools needed to successfully utilize a 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 minimal supervision and in a team environment.
Draws on diverse resources to make high quality decisions.
Culinary Degree required with advanced work in Culinary Arts. Bachelor's degree preferred.
Minimum 5 years progressive Culinary experience, post degree completion
Proficient menu writing and costing skills
Ability to travel up to 75% of the time as needed
Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer – Minority/Female/Disability/Veteran
Aramark will consider for employment qualified applicants with criminal histories in a manner consistent with the Los Angeles Fair Chance ordinance.