Executive Sous Chef

Tallahassee, FL, USA|

Job Overview

Compensation

Salary

Range $56,200.00 - $71,800.00

Benefits

Medical

Dental

Vision

work/life resources

Retirement Savings Plans

Paid Time Off

Disability Coverage

Job Description

Aramark Sports & Entertainment is a leading provider of food services and hospitality management across various entertainment and sports venues. With a presence in 15 countries, Aramark is dedicated to delivering exceptional guest experiences by combining culinary excellence with superior service. The company is deeply rooted in a culture of service and committed to making a positive impact on its employees, partners, communities, and the environment. Aramark focuses on fostering an inclusive and diverse workplace where every individual can grow professionally and personally. Employees are supported through comprehensive benefits and opportunities for development, reflecting Aramark's mission to empower talent and fuel passion while contributing to strong community and environmental stewardship.

The Executive Sous Chef role at Aramark Sports & Entertainment is a pivotal position responsible for overseeing culinary operations and ensuring food quality and safety meet the highest standards. In this role, the Executive Sous Chef will collaborate with culinary teams to develop and execute culinary solutions that elevate food production, presentation, and service across special events and daily operations. This position demands strong leadership, creativity, and a firm understanding of food production techniques and culinary standards. The Executive Sous Chef is also tasked with managing team performance, fostering a collaborative work culture, and maintaining effective client and guest relationships to support business growth.

Key responsibilities include supervising culinary teams, training kitchen employees on best practices, managing food quality, ensuring compliance with all safety standards, and contributing to margin improvement through effective inventory and order management. The role requires a dedication to Operational Excellence principles to optimize waste management, menu standards, and labor efficiency. Additionally, this position involves maintaining and communicating culinary trends and ensuring all food offerings reflect Aramark’s brand integrity.

This role is ideal for experienced culinary professionals who thrive in fast-paced environments and have a passion for crafting exceptional food experiences. Candidates must be flexible with their availability as the job requires event-based shifts including evenings, weekends, and holidays. The Executive Sous Chef will play a key role in supporting Aramark’s commitment to excellence, sustainability, and inclusive team culture, making it a rewarding career path within a global leader in hospitality services.

Job Requirements

High school diploma or equivalent
Culinary degree preferred or relevant professional experience
Minimum of 3 years experience in culinary management or similar role
Experience in special events, hospitality, or catering
Must have excellent communication and organizational skills
Ability to work collaboratively in a team environment
Physical ability to lift up to 50 lbs and stand for long periods
Flexibility to work variable shifts including evenings, weekends, and holidays
Knowledge of food safety standards and compliance
Commitment to upholding company policies and regulatory guidelines

Job Qualifications

Culinary degree preferred or at least 3 years of related experience in a management role
Previous experience in special events, hospitality, or catering
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
Ability to 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

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
Aggregate and communicate regional culinary and ingredient trends
Consistent focus on margin improvement
understanding performance metrics, data, order, and inventory trends
Maintain integrity of the standard Aramark food offer
responsible for always maintaining food quality and safety of items
Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
Ensure accuracy of estimated food consumption for appropriate requisitions and/or 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 but not limited to those relating to safety, health, wage and hour