Executive Chef - Frost Bank Center

Aramark is a global leader in food service, facilities management, and uniform services, serving millions of guests every day across 15 countries. With a deep commitment to service and a team-oriented culture, Aramark aims to deliver exceptional experiences while fostering growth, inclusion, and sustainability. The company is dedicated to creating an environment where every employee can thrive, pursue new challenges, feel a sense of belonging, and develop professionally. Aramark embodies a culture of respect, equality, and opportunity, ensuring that all team members can contribute fully regardless of race, color, religion, gender, or other protected characteristics, adhering to equal employment opportunity principles. The organization emphasizes great teamwork, innovation, and meaningful connections with guests, partners, communities, and the planet.

The Executive Chef role at Aramark is a distinguished leadership position responsible for driving the culinary vision and overseeing the operations across premier dining venues at notable facilities including Frost Bank Center, Freeman Coliseum, and Toyota Center. This includes managing suites, catering services, inclusive clubs, concessions, and a signature restaurant within the arenas. The Executive Chef is charged with ensuring that every dish served meets the highest standards of quality, creativity, and consistency, while maintaining operational efficiency and adhering to cost-effectiveness. They create and sustain a guest-first culinary culture, invent innovative menus inspired by current food trends, and ensure that every dining experience exceeds guest expectations. This position demands a seasoned culinary professional who possesses not only a high level of technical cooking ability but also strong leadership and operational management expertise.

In this role, the Executive Chef fosters a high-performing team environment, mentoring sous chefs, cooks, and kitchen staff to cultivate professionalism, accountability, teamwork, and pride in culinary execution. They are responsible for staffing oversight, training programs, ongoing performance evaluations, and coaching to enhance team skills and maintain a culture of excellence. The role requires close collaboration with multiple departments to align culinary operations with broader organizational goals and optimize guest experiences. The executive chef is also the guardian of uncompromising food safety and sanitation standards, ensuring full compliance with health regulations and protecting guests and staff alike.

Budget management, cost control, inventory oversight, and procurement are key aspects of this role, emphasizing financial stewardship within the culinary department. The Executive Chef partners with the Assistant General Manager of Premium Services to build and maintain budgets, reduce waste, and maximize profitability while aligning recipes and menus with cost parameters. Their leadership extends beyond the kitchen as they represent the culinary brand with professionalism and creativity, acting as an ambassador to clients and event planners. This role is critical to enhancing the arena’s reputation for delivering premium quality and culinary excellence, setting new standards in food service innovation, team development, and operational effectiveness.