Executive Sous Chef

Cincinnati, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $65,000.00

Work Schedule

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401k Retirement Plan

paid days off

Parental leave

Disability Coverage

Job Description

Aramark Sports & Entertainment is a premier provider of food and hospitality services, recognized for delivering exceptional culinary and service experiences at large multi-sport complexes and entertainment venues. Operating in Cincinnati, Ohio, this division of Aramark emphasizes food quality, customer satisfaction, and operational excellence through its skilled culinary teams. With a global presence in 15 countries, Aramark prides itself on its commitment to service, diversity, and creating a positive impact on its employees, partners, and communities alike. At this vibrant multi-sport complex in Cincinnati, Aramark's operations blend culinary expertise with dynamic event-driven service, catering to diverse audiences at special events, game days, and everyday food service occasions.

The role of Executive Sous Chef at Aramark Sports & Entertainment offers an exciting leadership opportunity in culinary operations. The Executive Sous Chef is pivotal in developing and executing innovative culinary solutions that meet stringent production, presentation, and service standards. This leadership role commands responsibility for overseeing the day-to-day culinary team functions and ensuring the highest quality in food preparation and final presentation. Offering a competitive salary range of $60,000 to $65,000, this position emphasizes hands-on culinary expertise as well as strategic management capabilities. Responsibilities extend beyond kitchen oversight to include coaching staff, managing training and performance records, and driving continuous improvement in operational margins and food quality standards.

Working as an Executive Sous Chef here means being part of a collaborative team dedicated to excellence in hospitality and food service at a major sports and entertainment venue. This role requires not only culinary proficiency but also strong communication and organizational skills to maintain effective relationships with clients and guests. The Executive Sous Chef is also entrusted with promoting food safety, operational efficiency, and compliance with health and safety regulations. This position supports Aramark's mission of doing great things for communities and employees, making a tangible impact through quality food experiences and service excellence in a fast-paced, high-profile environment. Candidates will find ongoing opportunities for professional growth and development within a company that values respect, diversity, and inclusion, providing comprehensive benefits such as medical, dental, vision, retirement savings plans, and paid time off.

Job Requirements

Culinary degree preferred or at least 3 years of related experience in a management role required
Previous experience in special events, hospitality, or catering required
Advanced knowledge of food profession principles and practices
Ability to maintain client and customer rapport for mutually beneficial relationships
Excellent communication and organizational skills
Comfortable working in a collaborative team dynamic
Ability to lift, carry, push, and pull up to 50 lbs.
Availability to work event-based hours including evenings, weekends, and holidays

Job Qualifications

Culinary degree preferred or at least 3 years of related experience in a management role required
Previous experience in special events, hospitality, or catering required
Requires advanced knowledge of the principles and practices within the food profession
Ability to maintain effective client and customer rapport for mutually beneficial business relationships required
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 stand for extended periods of time
Must have availability to work event-based hours including evening, weekend, and potentially holiday hours

Job Duties

Oversees the culinary team for daily culinary operations and special events of varied size
Ensures proper culinary standards and techniques are in place for preparation of food items including production, presentation, and service standards
Train and manage culinary and kitchen employees to use best practice food production techniques
Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
Reward and recognize employees
Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
Develop and maintain effective client and guest rapport for mutually beneficial business relationships