Chef Manager (Business Dining ) Portland, OR

ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. In FORTUNE magazines 2009 list of quot;Worlds Most Admired Companies,quot; ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at the companys Web site, www.aramark.com, or www.twitter.comaramarknews.
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br The Business Services division of ARAMARK, with over $1 billion in revenues and 18,000 employees, provides a wide range of food and other support services to more than 500 clients in business and industry, at more than 1,400 locations in the U.S. ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafeacute;s, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Dining is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations
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br As a Chef Manager you will oversee all front- and back-of-house operations for this Corporate Dining location which serves breakfast and lunch Monday through Friday. Primary functions: cafeacute; management and responsible for managing all processes - inventory, receiving, and scheduling. Single point of contact for on-site customers and off-site client, HACCP knowledge a must. Responsible for financial analysis as well as all audits - operational, sanitation, and financial. You will be responsible for:
br * Food production and overall supervision of kitchen activity.
br * Menu development and planning.
br * Overall management of corporate dining unit.
br * Full Pamp;L responsibility including forecasting, budgeting, and cost controls.
br * Interaction with customers and clients on a daily basis.
br * Staffing, scheduling, training and developing an hourly staff.
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