Overview:
The Culinary Director is the Chief Change and Transformation Agent and responsible for all aspects of culinary including food safety, quality, and innovation. Direct Reports include Residential Executive Chef and Executive Chef responsible for campus-wide Compliance, Health & Wellness and Sustainability. Indirect reports include all salaried, SNE and hourly chefs and sous chefs. The primary driver for this position is to drive the culinary reputation of JMU Dining and create best in class as indicated by national rankings, VOC, surveys, client satisfaction and student engagement. The vision is to create a program that is new and cutting edge that educates and engages students while not delivering food that is appropriate to JMU student tastes. There will of course be the standard task-based duties including jumping in to help with major events but overall, this position is strategic in nature. It’s not that you won’t cook, it’s about why you are cooking and how does that action move the program forward.
Overall, the JMU Dining Team follows a no surprises philosophy ensure in that leadership, and our clients are never caught off guard or embarrassed by our actions in unit and in the community. We focus on the tenants of:
· Accountability – beginning with self
· Urgency – moving with speed
· Optimism – believing in a better future state
The CD will oversee/implement the following at a minimum:
1. Food Safety
- Ensure all company and industry standards of food safety are in place and aggressively followed and maintained.
- Ensure that Food Safety Quality Audits are conducted monthly at all locations. Will participate in audits as time allows.
- Actively hold team accountable for all menu labeling and allergy/intolerance communication and protocols with the expectation that there are zero guest incidents.
- Oversee interaction and communication with VDH and 3rd party food safety inspectors across all locations with the expectation that there are zero critical violations.
2. Food Quality/Cost
- Enforce all standards on recipe adherence and ensure that food consistency is absolute.
- Ensure that food production and service standards and processes are followed by location and by brand.
- Ensure Catering menus are standardized and consistent, with accurate portion sizes and displayed appropriately.
- Ensure team controls product cost and that financial results tie to plan driven expectations.
- Appropriate vendors utilized campus-wide to ensure compliance.
- 100% Prima/Enable tablet Compliance as appropriate. Prima, Birchstreet, EBT expert and trains Culinarians as needed to maintain compliance and reduce cost.
- Demand active and regular involvement in monitoring food quality by culinarians driven by their presence on the floor, tasting food, interacting with students and staff, and making in moment corrects when standards aren’t met.
- No food meeting standards of quality or safety should ever be served to our guests.
3. Team Development
- Through all we do ensure that JMU Dining is the employer of choice for culinarians in our marketplace.
- Develop team that actively seeks out innovation and applies it constructively to their individual operation.
- Develop and implement practical culinary training for each level of culinary team from entry level cooks to executive chefs.
- Drive participation in chef challenges and competitions both in unit and in industry.
- Establish ACF chapter for JMU Dining
- Ensure team leadership visits and learns from other accounts, competitors, suppliers, and innovators regularly.
4. Innovation
- Oversee menu development in all departments. Ensure annual and seasonal changes are properly implemented as appropriate.
- Lead development and implementation of new concepts for residential and retail as needed.
- Ensure that menus include latest trends as well as JMU traditions.
- Introduce new techniques and approaches to food, dining, preparation, new uses for equipment and space, etc.
- Participate in development of new corporate brands, LTOs, programs and menus. Ensure a robust events calendar is written/executed in conjunction with Sustainability, Health & Wellness and Marketing.
- Drive implementation and acceptance of sustainable food and programs on campus.
- Drive acceptance of Aramark’s Healthy for Life Platform for all of our guests.
5. Student Engagement
- Become well connected to students and student advocates at JMU. Become the celebrity chef of the area.
- Create student events that educate as well as showcase the culinary talent of the team.
- Understand our students and what is important to them, ensure that our offerings reflect that vision.
- Engage groups and individuals to actively participate in programs and activities.
- Help to ensure that JMU Dining is the workplace of choice for JMU students.
- Actively connect with the Hart School of Hospitality and the Extern Program in particular. Ensure the students in our programs are engaged and learning as well as completing tasks.
6. Connectivity
- Connect and interact with the regional team, Regional Culinary Director, and peer group in and out of the region.
- Support, personally and with team resources, peer group with new openings, special events and other challenges.
- Support and engage community facing initiatives especially in the areas of food insecurity, health, wellness and nutrition and team recruitment.
i. Local Restaurant Row/SWaM
ii. JMU Food Pantry/local Food Banks utilized for surplus.
QUALIFICATIONS
- Requires at least 5 years’ culinary experience and 3+ years in a management role.
- Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred
- Proven experience in culinary development, menu design, and concept ideation
- Strong leadership skills with the ability to collaborate effectively with cross-functional teams and senior management.
- Extensive knowledge of culinary trends, food presentation techniques, and industry best practices.
- Solid understanding of cost analysis, pricing strategies, and financial implications in a culinary environment.
- Excellent organizational and project management skills, with the ability to handle multiple projects simultaneously.
- Strong written and verbal communication skills, with the ability to articulate complex culinary concepts clearly.
- Demonstrated ability to train and develop culinary teams, ensuring consistent execution of standards.
- Passion for culinary arts, creativity, and a strong commitment to delivering exceptional dining experiences.
ABOUT ARAMARK
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.
Job Type: Full-time
Pay: $90,000.00 - $110,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Retirement plan
- Tuition reimbursement
- Vision insurance
Experience level:
Pay rate:
Shift:
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
Ability to Relocate:
- Harrisonburg, VA 22807: Relocate before starting work (Required)
Work Location: In person