Position Summary: We are seeking an Executive Chef to plan, direct, and supervise the food production process, ensuring quality standards, food safety, and operational efficiency. Key Responsibilities: 1. Lead and manage multidisciplinary kitchen and production teams. 2. Ensure compliance with quality standards and sanitary regulations. 3. Control food costs, yields, and budgets. **Aramark Chile, a leading U.S.-based multinational in food and services operating in 19 countries with over 25,000 employees nationwide, is currently seeking an Executive Chef for a major 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 hygiene, 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), Hazard Analysis and Critical Control Points (HACCP), and current sanitary regulations. * Control food costs, yields, budgets, and inventories, safeguarding operational profitability. * Supervise the proper execution of food production, cooling, storage, and distribution processes. * Manage performance and productivity indicators, implementing continuous improvement actions. * Maintain effective client relationships, ensuring adherence to service-level agreements and established satisfaction targets. **Requirements** * Technical or university degree in Gastronomy, Food Service Management, or related field. * Minimum five years’ experience as an Executive Chef, Production Chef, or similar role. * Proven experience in central kitchens or dining facilities with high-volume production. * Experience in institutional food services, preferably within the healthcare sector. * Experience leading teams and managing complex food operations. * Knowledge of Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), food safety, and current sanitary 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
