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 savings plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food, facilities, and uniform services, serving millions of guests daily across 15 countries. Rooted in a deep commitment to service, Aramark focuses on creating enriching experiences for its employees, partners, communities, and the planet. The company's mission centers on doing great things together, fostering a workplace where every employee has equal opportunities to grow professionally and contribute meaningfully. With a culture that values diversity, inclusivity, and continuous development, Aramark offers a dynamic environment for those passionate about delivering excellence in various service sectors including sports and entertainment venues, healthcare, education, and business dining. Their... Show More
Job Requirements
- Culinary degree or equivalent hands-on experience
- 10+ years of progressive culinary leadership experience
- Experience working in or managing a union kitchen environment
- Excellent interpersonal and conflict-resolution skills
- Proficient 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
- Sports, arenas, convention center, casino or hotel banquet background strongly preferred
- Experience working in or managing a union kitchen environment
- Excellent interpersonal and conflict-resolution skills
- Proficient 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
- Ability to provide culinary support to Aramark accounts in the 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
- Participate in grievance resolutions when needed
- 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, providing visible leadership during peak periods
- 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 (HACCP, local health department guidelines) and lead by example with proper food handling
- 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
- Approve schedules and adjust staffing levels based on event needs within union rules
- Follow proper protocols 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
- Coordinate repairs and maintenance with facilities and engineering teams
- Collaborate with purchasing and receiving teams for quality, accuracy, and compliance
- Develop prep schedules, par sheets, and production plans for all events
- Partner with front-of-house managers, concessions leaders, and premium service teams 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 timely and accurately
- Assume full culinary leadership in the 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
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