Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Aramark Sports & Entertainment is a leading provider of food services and hospitality solutions, specializing in enhancing the fan experience at various entertainment venues around the globe. Operating in 15 countries, Aramark delivers exceptional culinary and facility services to millions of guests daily. Guided by a mission rooted in service and united by a commitment to its partners, communities, employees, and the planet, Aramark stands as a global leader dedicated to innovation, operational excellence, and sustainability. The company is focused on creating inclusive and respectful work environments where every employee is given equal opportunity to thrive, regardless of race, color, religion, national origin, age, sex, gender, or other protected characteristics.
The Culinary Innovation Chef role at Aramark Sports & Entertainment is an exciting opportunity within the Design and Development team. This team is dedicated to crafting innovative food and beverage concepts that transform the fan experience in sports and entertainment venues. The chef supports Aramark's mission to generate revenue, boost consumer demand, and drive growth through culinary innovation and positioning.
In this pivotal role, the Culinary Innovation Chef leads the accelerated development of new culinary concepts and recipes tailored to meet high standards for flavor, quality, nutritional guidelines, and cost efficiency. The position requires a deep collaboration with cross-functional teams such as operations, marketing, growth, procurement, and supplier partners to ensure all culinary initiatives align with business objectives and operational capabilities. The chef is responsible for managing the full innovation process, from ideation and recipe development through final implementation, ensuring seamless execution in venues to deliver exceptional consumer satisfaction.
Specifically, the role involves developing insight-driven trend analysis and flavor profiles pertinent to Aramark's diverse channel offerings and brand tiers. The chef will coordinate with Global Supply Chain and Procurement to guarantee the integration and availability of quality ingredients and products at all stages of development and service. Leveraging partnerships with manufacturers, consultants, trade councils, and industry boards, the chef will spearhead thought leadership and continuous culinary advancement.
The position also includes significant involvement in business development, assisting with menu creation and Request for Proposal (RFP) preparation for new bids and retention efforts. The chef leads back-of-house operations during client presentations and tastings, ensuring all logistics such as food, equipment, and personnel are precisely organized. Post-award, the chef participates in transition teams to align delivery with commitments.
Supporting special events and daily culinary operations forms an important part of the role, involving menu development driven by local and seasonal ingredient availability, quality assurance in food production and presentation, staff training, and adherence to standardized operating procedures. The chef acts as a culinary innovation subject matter expert, advising operations teams and partnering with leadership to implement new culinary processes and products.
Aramark offers a dynamic, fast-paced environment where culinary creativity meets rigorous operational standards. This role provides the opportunity to influence culinary trends for a wide-reaching audience, develop professionally in a globally respected company, and contribute to an inclusive workplace committed to growth and excellence.
The Culinary Innovation Chef role at Aramark Sports & Entertainment is an exciting opportunity within the Design and Development team. This team is dedicated to crafting innovative food and beverage concepts that transform the fan experience in sports and entertainment venues. The chef supports Aramark's mission to generate revenue, boost consumer demand, and drive growth through culinary innovation and positioning.
In this pivotal role, the Culinary Innovation Chef leads the accelerated development of new culinary concepts and recipes tailored to meet high standards for flavor, quality, nutritional guidelines, and cost efficiency. The position requires a deep collaboration with cross-functional teams such as operations, marketing, growth, procurement, and supplier partners to ensure all culinary initiatives align with business objectives and operational capabilities. The chef is responsible for managing the full innovation process, from ideation and recipe development through final implementation, ensuring seamless execution in venues to deliver exceptional consumer satisfaction.
Specifically, the role involves developing insight-driven trend analysis and flavor profiles pertinent to Aramark's diverse channel offerings and brand tiers. The chef will coordinate with Global Supply Chain and Procurement to guarantee the integration and availability of quality ingredients and products at all stages of development and service. Leveraging partnerships with manufacturers, consultants, trade councils, and industry boards, the chef will spearhead thought leadership and continuous culinary advancement.
The position also includes significant involvement in business development, assisting with menu creation and Request for Proposal (RFP) preparation for new bids and retention efforts. The chef leads back-of-house operations during client presentations and tastings, ensuring all logistics such as food, equipment, and personnel are precisely organized. Post-award, the chef participates in transition teams to align delivery with commitments.
Supporting special events and daily culinary operations forms an important part of the role, involving menu development driven by local and seasonal ingredient availability, quality assurance in food production and presentation, staff training, and adherence to standardized operating procedures. The chef acts as a culinary innovation subject matter expert, advising operations teams and partnering with leadership to implement new culinary processes and products.
Aramark offers a dynamic, fast-paced environment where culinary creativity meets rigorous operational standards. This role provides the opportunity to influence culinary trends for a wide-reaching audience, develop professionally in a globally respected company, and contribute to an inclusive workplace committed to growth and excellence.
Job Requirements
- Culinary degree required
- minimum 5 years progressive culinary experience
- strong presentation, written and verbal communication skills
- experience in menu and recipe development
- knowledge of food industry trends
- strong interpersonal skills
- ability to work independently and in a team
- computer literate
- travel availability 50 percent
Job Qualifications
- Culinary degree required with advanced work in Culinary Arts
- bachelor’s degree preferred
- minimum 5 years progressive culinary experience post degree completion
- excellent presentation, written and verbal communication skills
- experience with new concept, menu and recipe development, food presentation and creative skills that result in the achievement of business objectives
- national chain restaurant R&D experiences a plus
- culinary vision and a passion for food
- knowledge of food and industry trends current and future
- strong interpersonal and motivational skills
- strong attention to detail and ability to envision the implementation tools needed to successfully execute a recipe, concept or brand at the unit level
- perseverance and ability to drive complicated projects to a successful conclusion
- ability to deal with ambiguity and effectively cope with change
- functions independently with minimum supervision within a solid team environment and has a collaborative spirit
- draws on insights, trends, data and diverse resources to make high quality decisions
- ability to motivate and influence others who have no direct reporting relationship
- computer skills including Microsoft Office, Food Production Management systems, and recipe database
- must be able to travel 50 percent
Job Duties
- Executing the culinary innovation process
- development of insight driven trend and flavor profiles relevant to channel, quality tier and brand resulting in recipes inclusive of ingredient, flavor, cost and nutritional guidelines
- ensure that all recipe development follows specified process and delivers accurate yield and cost, and nutritional alignment
- managing, developing and executing all deliverables specified in the culinary scope document on time and on budget
- ensuring close coordination and collaboration with Global Supply Chain and Procurement, product development, and field operations during all stages of development
- leveraging strategic, third-party relationships, i.e., manufacturers, consultants, trade councils, commissions and boards to enable thought leadership and innovative development
- engaging with development chefs driving ingredient and recipe integration of all initiatives
- assist with menu development and RFP preparation for all new and retention bids
- lead BOH operations during formal RFP and client presentations
- organize, secure, and prepare all food, smallwares, equipment and personnel required for execution of tastings
- assist with project transition team following successful award of new business
- assist in leading daily onsite culinary production, food quality and presentation
- assist in direction of menu development based on product availability and incorporates local and seasonal ingredients
- provide guidance and direction to onsite team including performance standards and provide feedback to Culinary Leadership
- implement, support, and monitor core S&E brand initiatives
- support kitchen organization and staff development
- ensure Culinary Standard Operating Procedure (SOPs) are followed and provide training as needed
- act as the culinary innovation subject matter expert to advise and consult operations teams
- partner with leadership and functional team operators to implement culinary processes and products
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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