Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $115,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Retirement Plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, operating in 15 countries worldwide. With a strong commitment to service, sustainability, and community engagement, Aramark serves millions of guests daily through various sectors including sports arenas, convention centers, universities, hospitals, and corporate settings. Known for its dedication to employee growth and equal opportunity, Aramark fosters a culture where every team member can thrive professionally and personally. The company emphasizes the importance of diversity and inclusion, ensuring a respectful and supportive work environment for all employees regardless of background or identity.
The Executive Sous Che... Show More
The Executive Sous Che... Show More
Job Requirements
- Culinary degree or equivalent hands-on experience required
- 10+ years of progressive culinary leadership experience in high-volume venues
- experience working in or managing a union kitchen environment is required
- excellent interpersonal and conflict-resolution skills
- proficiency in large-scale production, premium service, and catering operations
- strong knowledge of food safety and sanitation guidelines
- flexible schedule including nights, weekends, and holidays
- ability to occasionally sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less
- ability to provide culinary support to Aramark accounts in market and out of state
Job Qualifications
- Culinary degree or equivalent hands-on experience
- 10+ years of progressive culinary leadership experience in high-volume venues
- experience in sports, arenas, convention centers, casinos or hotel banquet backgrounds preferred
- experience working in or managing a union kitchen environment
- excellent interpersonal and conflict-resolution skills
- proficiency in large-scale production, premium service, and catering operations
- strong knowledge of food safety and sanitation guidelines
- ServSafe certification preferred
- flexible schedule including nights, weekends, and holidays
- physical ability to perform tasks including sitting, reaching, lifting, bending, kneeling, stooping, climbing, pushing and pulling items up to 50 pounds
- ability to provide culinary support to Aramark accounts in market and out of state
Job Duties
- Oversee day-to-day culinary execution across all outlets including clubs, luxury suites, press dining, restaurants, and concessions
- Supervise union culinary employees per collective bargaining agreements
- Schedule, delegate, and manage union cooks, stewards, and prep teams within CBA guidelines
- Communicate effectively with union stewards and HR on staffing, grievances, and contract adherence
- Direct, coach, and mentor chefs and culinary leads to ensure standards are consistently met in all areas
- Take charge of BOH operations on all event days
- Provide visible leadership during peak periods, ensuring efficient and professional service
- Assist the Senior Executive Chef with developing and executing seasonal and event-based menus, adhering to established recipes and brand standards
- Enforce all health and safety standards including HACCP and local health department guidelines
- Maintain accurate inventory, reduce waste, and assist in managing food and labor costs in alignment with budget targets
- Train union culinary staff on culinary techniques, safety, station setups, and service timing expectations
- Ensure all food is prepared and presented to stadium, team, and corporate quality standards including high-profile and VIP dining areas
- Assist in developing labor deployment plans and approve schedules within union rules
- Follow proper protocols when addressing performance issues with union staff, ensuring documentation is accurate and HR-approved
- Oversee off-day and special event culinary services including concerts, private events, and media functions
- Monitor kitchen cleanliness and equipment functionality and coordinate repairs
- Collaborate with purchasing and receiving teams to ensure quality and compliance
- Develop prep schedules, par sheets, and production plans for all events
- Partner with front-of-house managers and concessions leaders to ensure smooth operations and guest satisfaction
- Maintain a high level of visibility in kitchens and service areas serving as a calm, respected leader during fast-paced service windows
- Complete required reports, temperature logs, food safety audits, and incident documentation in a timely manner
- Assume full culinary leadership in absence of the Senior Executive Chef and assist in developing future culinary leaders from within the team
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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