Executive Sous Chef - Kansas City Convention Center

Aramark is a global leader in food services, facilities management, and uniforms, proudly serving millions of guests every day across 15 countries around the world. Rooted deeply in service, Aramark is united by its mission to make a positive impact for its employees, partners, communities, and the planet. The organization prides itself on fostering an inclusive environment where every employee enjoys equal employment opportunities, free from discrimination based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, or other legally protected characteristics. Aramark believes that a career should nurture talent, fuel passion, and empower continuous professional growth, offering employees meaningful challenges and a supportive workplace where they can reach their full potential.

The role of Executive Sous Chef at Aramark is a pivotal culinary leadership position responsible for overseeing the culinary staff and ensuring the highest standards in food production, presentation, and service. This position requires a seasoned professional who can apply advanced culinary techniques and manage both the preparation and final presentation of food items. The Executive Sous Chef will manage a culinary team including chefs and hourly kitchen staff, ensuring consistent quality and efficient kitchen operations aligned with Aramark's Executional Framework and Food Framework standards.

In this role, the Executive Sous Chef not only directs the culinary production but also plays a critical part in training, coaching, and rewarding staff to build a motivated and competent team. They will conduct team meetings and daily huddles to maintain clear communication and organization and maintain comprehensive staff records such as training logs and performance data. Guest interaction is a vital component of the role, ensuring that client and customer rapport is fostered for mutually beneficial business relationships and delivering an exceptional guest experience.

Operational excellence is a key focus, with the Executive Sous Chef expected to manage food and labor targets, monitor performance metrics, and maintain strict compliance with food quality, safety standards, and environmental safety policies. The role demands understanding of supply chain and procurement processes, ensuring adherence to authorized suppliers and the maintenance of food quality and safety. This position requires flexibility to work event-based hours including evenings, weekends, and holidays and involves occasional physical activities such as lifting up to 50 lbs and extended periods of standing.

Aramark invites dynamic culinary professionals with a passion for excellence and leadership to join their team, where the commitment to service is matched by opportunities for growth and development in a thriving, global company.