Chef de Cuisine - Fenway Park

Cambridge, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $85,000.00

Work Schedule

Weekend Shifts

Benefits

Medical

Dental

Vision

retirement savings plan

Paid Time Off

Parental leave

Disability Coverage

Job Description

Aramark is a globally recognized provider of food services, facilities management, and uniform services, proudly serving millions of people every day across 15 countries. Rooted in a mission of service and united by a shared purpose, Aramark dedicates itself to making a positive impact for its employees, partners, communities, and the planet. The company operates in diverse sectors including education, healthcare, business, sports and entertainment, and more, emphasizing equal employment opportunities and a commitment to diversity and inclusion across all facets of its operation. Employees at Aramark are encouraged to grow professionally, develop their talents, and contribute meaningfully to both the company and the communities they serve. This dedication makes Aramark a dynamic and supportive workplace environment for individuals seeking a fulfilling career in the food and hospitality industry.

The Chef de Cuisine position at Fenway Park, home of the Boston Red Sox, offers an exciting opportunity for culinary professionals who are passionate about leading high-level culinary operations within a renowned sports and entertainment venue. Fenway Park is one of the most iconic stadiums in Major League Baseball, and the role involves overseeing culinary operations that enhance the game day and special event experiences for thousands of guests. As the Chef de Cuisine, you will focus on managing concessions, premium outlets, and catering services, ensuring that all food prepared meets Aramark's high standards of quality, presentation, and service.

This salaried position offers a competitive compensation range between $75,000 and $85,000, reflecting the responsibility and expertise required. The chef will supervise a culinary team, develop and design menus tailored to large-scale events, control food costing and margins, and maintain detailed production and inventory records. The role demands leadership in coaching kitchen staff, upholding safety and health standards, and fostering excellent client relationships. Flexibility to work event-based hours, including evenings, weekends, and holidays, is essential given the nature of sports and entertainment events.

In addition to the salary, Aramark provides comprehensive benefits to eligible employees, including medical, dental, and vision coverage, as well as work-life balance resources. Other benefits include retirement savings plans like 401(k), paid time off, parental leave, and disability coverage. The company's emphasis on operational excellence, sustainability, and employee development ensures that the Chef de Cuisine role is both challenging and rewarding. The position requires someone with a culinary degree or significant leadership experience in catering or high-volume environments, advanced culinary knowledge, and strong organizational skills. This is an excellent opportunity to join a globally trusted company and contribute to memorable food experiences at one of baseball's most legendary venues.

Job Requirements

Culinary degree preferred or equivalent experience
Minimum 3 years of leadership experience in catering, special events, or high-volume culinary settings
Strong knowledge of food production techniques and culinary standards
Excellent client relationship abilities
Effective communication and organizational skills
Ability to work collaboratively in a team setting
Must be able to lift and carry up to 50 lbs
Availability to work flexible, event-based schedules including nights, weekends, and holidays

Job Qualifications

Culinary degree preferred or at least 3 years of related culinary leadership experience required in catering, special events, or high-volume settings
Requires advanced knowledge of the principles and practices within the food profession
Must have ability to maintain effective client and customer rapport for mutually beneficial business relationships
Must have excellent communication and organizational skills
Must be comfortable working in a collaborative team dynamic
Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to walk and stand for extended periods of time
Must have availability to work event-based hours including evening, weekend, and potentially holiday hours

Job Duties

Oversee the culinary team supporting daily operations and special events within concessions, premium, and catering
Manage menu design, development, and costing, create production sheets with a consistent focus on margin improvement, understanding performance metrics, data, order, and inventory trends
Maintain effective client and customer rapport
Coach and develop culinary and kitchen employees on best practice food production techniques
Collaborate with Human Resources to maintain all staff records including training records, shift opening/closing checklists and performance data
Ensure proper culinary standards are met for food production, presentation, and service
Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
Comply with all applicable safety, health, and union policies, rules and regulations