Executive Sous Chef

Tallahassee, FL, USA|

Job Overview

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k) retirement plan

Paid Time Off

Parental leave

Disability Coverage

Job Description

Aramark Sports & Entertainment is a premier provider of food services and hospitality management, catering to millions of guests across 15 countries worldwide. As a leader in the industry, Aramark is deeply rooted in service and driven by a purpose to do great things for their employees, partners, communities, and the planet. The company culture promotes equal opportunity employment and values diversity and inclusion, striving to create a workplace where every employee feels free to participate and contribute regardless of race, gender, age, disability, or other protected statuses. With a broad portfolio that spans sports venues, entertainment arenas, and various hospitality sectors, Aramark offers a dynamic and rewarding career landscape for those passionate about culinary arts and customer service. The company supports employee growth by fostering talent development, encouraging teamwork, and empowering individuals to reach their full professional potential. Aramark provides comprehensive benefits, including medical, dental, vision, retirement plans such as 401(k), and paid time off, which underscore its commitment to employee well-being and satisfaction.

The role of Executive Sous Chef at Aramark Sports & Entertainment is critical in delivering exceptional culinary experiences that meet high standards for production, presentation, and service. This position entails leadership and hands-on culinary expertise to ensure flawless execution during daily operations and special events of varying sizes. The Executive Sous Chef is tasked with overseeing the culinary team, enforcing food quality and safety standards, and applying advanced culinary techniques in food preparation. They play a pivotal role in training and managing kitchen staff, setting clear expectations, and fostering a positive and motivated team environment. Excellence in culinary operations is maintained through consistent monitoring of performance metrics, inventory management, and margin improvement strategies. This position demands compliance with all health, safety, and labor regulations to uphold Aramark's Operational Excellence fundamentals. The Executive Sous Chef is also responsible for creating and sustaining strong client and guest relationships to support business growth and ensuring that culinary trends and ingredient innovations are communicated effectively. The role requires flexibility to work event-based hours, including evenings, weekends, and holidays, reflecting the dynamic nature of the hospitality and entertainment industries. With these responsibilities, the Executive Sous Chef acts as a key contributor to Aramark’s reputation for delivering high-quality food and service that delights guests and supports the company’s mission and values.

Job Requirements

Culinary degree preferred or at least 3 years of related management experience
Previous experience in special events, hospitality, or catering
Advanced knowledge of culinary principles and food profession practices
Exceptional communication and organizational skills
Ability to work collaboratively in a team environment
Physical ability to lift, carry, push, and pull up to 50 lbs
Availability to work flexible event-based hours including evenings and weekends
Must be able to comply with all safety, health, and labor regulations

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 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
Availability to work event-based hours including evenings, weekends, and potentially holidays
Ability to lift, carry, push, and pull up to 50 lbs and stand for extended periods

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
Focus on margin improvement including understanding performance metrics, data, order, and inventory trends
Maintain integrity of the standard Aramark food offer including maintaining food quality and safety
Ensure compliance with Operational Excellence fundamentals including managing waste, standard menus, recipes and ingredients
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 safety, health, wage and hour