Job Overview
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Flexible work schedules
Job Description
Aramark Corporation is a global leader in food service, facilities management, and uniform services. Renowned for its commitment to quality and customer satisfaction, Aramark operates in a variety of industries including education, healthcare, business dining, sports and entertainment, and more. The company is dedicated to enriching and nourishing lives through innovative solutions and exceptional service. With a presence across North America and internationally, Aramark employs over 200,000 individuals who strive to create memorable experiences for guests and clients alike. Known for its strong corporate culture, diverse workforce, and focus on sustainability, Aramark continually invests in employee development and community engagement efforts to foster growth and success at all levels.
The Executive Sous Chef role at Aramark is an integral leadership position within the culinary team, offering an exciting opportunity for a skilled professional to contribute to the company's reputation for culinary excellence. This position involves overseeing the daily operations of the kitchen, ensuring that food production meets the highest standards of quality, presentation, and taste. The Executive Sous Chef will also play a critical role in managing and training staff, supporting culinary creativity, and maintaining strict adherence to health and safety regulations. This role demands strong leadership capabilities, effective communication, and a keen eye for detail to deliver exceptional dining experiences. Candidates should be prepared to work flexible hours, including evenings and weekends, to support event-driven and day-to-day culinary needs. This is a salaried position, reflecting the responsibility and expertise required. Joining Aramark as an Executive Sous Chef means becoming part of a dynamic team focused on culinary innovation, operational excellence, and customer satisfaction, with ample opportunities for professional growth and advancement within a globally recognized corporation.
The Executive Sous Chef role at Aramark is an integral leadership position within the culinary team, offering an exciting opportunity for a skilled professional to contribute to the company's reputation for culinary excellence. This position involves overseeing the daily operations of the kitchen, ensuring that food production meets the highest standards of quality, presentation, and taste. The Executive Sous Chef will also play a critical role in managing and training staff, supporting culinary creativity, and maintaining strict adherence to health and safety regulations. This role demands strong leadership capabilities, effective communication, and a keen eye for detail to deliver exceptional dining experiences. Candidates should be prepared to work flexible hours, including evenings and weekends, to support event-driven and day-to-day culinary needs. This is a salaried position, reflecting the responsibility and expertise required. Joining Aramark as an Executive Sous Chef means becoming part of a dynamic team focused on culinary innovation, operational excellence, and customer satisfaction, with ample opportunities for professional growth and advancement within a globally recognized corporation.
Job Requirements
- high school diploma or equivalent
- minimum 3 years of culinary experience
- proven leadership capabilities
- flexible availability including evenings and weekends
- ability to work under pressure in a fast-paced environment
- strong attention to detail
- physical ability to stand for extended periods
- valid food handler certification
Job Qualifications
- culinary arts degree or equivalent experience
- prior leadership experience in a high-volume culinary environment
- strong knowledge of food safety regulations
- excellent communication and organizational skills
- ability to manage and inspire a diverse team
- experience in event catering and menu planning
- proficiency with kitchen management software
Job Duties
- lead culinary team to ensure high-quality food production
- oversee presentation and service for daily operations and special events
- train and develop kitchen staff
- manage culinary records and inventory
- enforce safety and quality standards
- plan and coordinate event menus
- collaborate with management to optimize kitchen operations
Job Location
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