Food Production/Kitchen Manager- (Business Dining) - Richmond, VA

 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 cafés, 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.   As the Food Production Manager you will be the culinary person who is responsible for overseeing all of the culinary operations for this corporate dining account.  You will be responsible for the food production management and for menu development and client interaction for the entire account.  Your duties will include, but not be limited to: train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes as well as standardize production recipes to ensure consistent quality; establish presentation technique and quality standards, and plan and price menus; ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen; oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. The Food Production Manager for this account will directly supervise kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. You will report to a Food Service Director.  Ideal candidates will possess a culinary degree with 8 years of culinary experience including 3-5 years of culinary management experience.  The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Multiple unit/location management experience a plus.  Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. P&L accountability and/or contract-managed service experience is desirable.