Position Summary: We are seeking an Executive Chef to plan, direct, and supervise food production, ensuring quality standards, food safety, and operational efficiency for a client in the healthcare sector. Key Highlights: 1. Lead and manage multidisciplinary kitchen and production teams. 2. Design, standardize, and control menus, recipes, and production processes. 3. Ensure compliance with quality standards and current health regulations. **Aramark Chile, a leading U.S.-based multinational company specializing in food and services, operating in 19 countries with over 25,000 employees nationwide, is seeking an Executive Chef for an important healthcare client in the Metropolitan Region.** -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- The purpose of this position is to plan, direct, supervise, and control the entire food production process at the central kitchen, ensuring compliance with the company's established standards for quality, food safety, food security, and operational efficiency, thereby guaranteeing service continuity, fulfillment of client requirements, and business performance. **Main Responsibilities** * Plan and supervise daily food production in a high-volume operation. * Lead and manage multidisciplinary kitchen and production teams, promoting high performance and safety standards. * Design, standardize, and control menus, recipes, and production processes according to client requirements. * Ensure compliance with quality standards, Good Manufacturing Practices (GMP), HACCP, and current health regulations. * Control food costs, yields, budgets, and inventories, safeguarding operational profitability. * Supervise proper execution of food production, cooling, storage, and distribution processes. * Manage performance and productivity indicators, implementing continuous improvement actions. * Maintain effective client relations, ensuring adherence to service-level agreements and established satisfaction targets. **Requirements** * Technical or higher education degree in Gastronomy, Gastronomic Management, or related field. * Minimum of 5 years’ experience as an Executive Chef, Production Chef, or similar role. * Demonstrable experience in central production kitchens or large-scale dining facilities. * Experience in institutional food services, preferably within the healthcare sector. * Experience leading teams and managing complex food operations. * Knowledge of GMP, HACCP, food safety, and current health regulations. * Experience in cost control, mass production planning, procurement, and inventory management. * Proficiency in computer tools and operational management systems.
Sofía Muñoz
MyJob · HR
Sofía Muñoz
MyJob · HR
