District Executive Chef

Houston, TX, USA|Onsite

Job Overview

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. The company is deeply rooted in a culture of service, driven by a purpose that unites its employees to make a positive impact on their partners, communities, and the environment. Aramark values equal opportunity employment and fosters an inclusive environment where individuals of all backgrounds are empowered to develop their skills, pursue their passions, and grow professionally. This commitment to its workforce and guests alike has made Aramark a trusted name in the hospitality and service industries worldwide.

The NRG District Executive Chef role at Aramark centers on this commitment to excellence and leadership. Specifically tailored for the NRG Sports and Entertainment District, this position is responsible for directly supervising culinary personnel and coordinating all culinary activities within this prominent district. The role is pivotal in ensuring the culinary operations uphold Aramark's high standards for food quality, safety, and customer satisfaction. As an Executive Chef, the incumbent will train and lead the kitchen staff, oversee the selection and development of recipes, and standardize food production to consistently deliver top-tier dining experiences.

Moreover, the NRG District Executive Chef is charged with maintaining operational efficiencies, including estimating food consumption, requisitioning supplies, and managing food and labor costs. They also establish presentation techniques and quality standards to ensure that every dish meets the expectations of a diverse and dynamic customer base. A significant portion of the role involves ensuring that kitchen equipment operates correctly and that sanitation and safety protocols are rigorously followed.

The position may also involve hands-on cooking, though not exceeding 20 percent of the time, allowing the Executive Chef to stay connected with food preparation while focusing on broader management duties. Additionally, this role includes coordinating special catering events and providing culinary instruction or demonstrations to enhance the skills of the culinary team. The Executive Chef has direct supervisory responsibilities, including hiring, mentoring, conducting performance reviews, and managing pay increases, positioning this role as both a culinary expert and a leader who develops talent and drives team success.

Working at Aramark means embracing a dynamic environment where adaptability and learning are encouraged. The company emphasizes that job duties may evolve to meet operational needs, reflecting a culture that values flexibility and a proactive approach to challenges. This role offers an exciting opportunity for an experienced culinary professional to contribute to a premier entertainment district while advancing their career within a globally recognized organization that supports continuous growth and inclusion.

Job Requirements

Bachelor's degree or equivalent experience
Minimum 8 years of culinary management experience
Ability to lead and manage diverse teams
Knowledge of food safety and sanitation standards
Experience in budgeting and cost control
Strong leadership and communication skills
Availability to work flexible hours including weekends and events

Job Qualifications

8 plus years of industry and culinary management experience
Requires a bachelor's degree or equivalent experience
Ability to lead in a diverse environment with focus on client and customer services
Experience with control food and labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred
P and L accountability and or contract-managed service experience is desirable

Job Duties

Train and lead kitchen personnel
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
Plan and price menus
Ensure accurate equipment operation and maintenance
Ensure accurate safety and sanitation in kitchen
Cook selected items, no more than 20 percent of the time
Coordinate special catering events and offer culinary instruction or demonstrate culinary techniques
Directly supervise kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases