Executive Sous Chef

Cincinnati, OH, USA|Onsite

Job Overview

Compensation

Salary

Range $60,000.00 - $65,000.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

retirement plans

Paid Time Off

Parental leave

Disability Coverage

Job Description

Aramark Sports & Entertainment is a renowned leader in venue food services, operating in major sports and entertainment facilities worldwide. With a reputation for excellence in culinary operations and customer service, Aramark provides comprehensive food and beverage solutions across multiple venues. The company is committed to delivering exceptional experiences for guests by combining innovation, quality, and sustainability in their offerings. They emphasize teamwork, respect, and integrity, fostering a supportive workplace culture where employees can grow their careers and make a meaningful impact. This position is part of the Aramark team located at a large multi-sport complex in Cincinnati, Ohio, where food service plays a crucial role in the overall guest experience, catering to diverse events and large crowds.

The Executive Sous Chef at Aramark Sports & Entertainment in Cincinnati is a vital leadership role within the culinary team. This role focuses on supporting culinary operations by developing and executing solutions that meet stringent production, presentation, and service standards. The Executive Sous Chef applies advanced culinary techniques to food preparation, manages food quality, and ensures safety standards are maintained at all times. Responsible for overseeing daily operations and special events, this position requires a hands-on approach to managing the kitchen and mentoring culinary staff. The Executive Sous Chef works in a collaborative environment to improve food quality, optimize margins, and foster a culture of excellence. They lead training efforts, coach team members, and enforce compliance with company policies related to food safety and operational excellence. This full-time position offers a competitive salary range of $60,000 to $65,000 and comprehensive benefits including medical, dental, vision, retirement plans, and paid time off. Working hours include evenings, weekends, and holidays to support event schedules, reflecting the dynamic nature of the role. The ideal candidate thrives in fast-paced environments and is dedicated to delivering high-quality culinary experiences for guests at one of Cincinnati’s prominent sports venues.

Job Requirements

Culinary degree preferred or equivalent experience
Minimum 3 years of management experience in culinary operations
Proven experience in special events, hospitality, or catering environments
Strong knowledge of food safety standards and culinary techniques
Excellent interpersonal and communication skills
Ability to manage and train kitchen staff effectively
Physical ability to lift up to 50 lbs and stand for long periods
Flexibility to work non-standard hours including nights, weekends, and holidays
Commitment to uphold company policies and safety regulations

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
Advanced knowledge of the principles and practices within the food profession
Ability to maintain effective client and customer rapport for mutually beneficial business relationships
Excellent communication and organizational skills
Comfortable working in a collaborative team dynamic
Must be able to occasionally lift, carry, push, and pull up to 50 lbs and stand for extended periods
Availability to work event-based hours including evenings, weekends, and holidays

Job Duties

Oversee the culinary team for daily culinary operations and special events of varied size
Ensure 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
Aggregate and communicate regional culinary and ingredient trends
Focus on margin improvement by understanding performance metrics, data, order, and inventory trends
Maintain integrity of the standard Aramark food offer by always maintaining food quality and safety
Comply fully with Operational Excellence fundamentals including managing waste, standard menus, recipes and ingredients
Ensure accuracy of estimated food consumption for proper requisitions and food purchase
Ensure proper equipment operation and maintenance
Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
Comply with all applicable policies, rules and regulations including safety, health, wage and hour