Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. With a commitment rooted in service and a united purpose, Aramark strives to make a positive impact on its employees, partners, communities, and the planet. The company emphasizes equal employment opportunity, ensuring a workplace free of discrimination based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, veteran status, or other protected characteristics. Aramark believes in nurturing a career that develops talent, fuels passion, and empowers professional growth, which is why they focus on helping employees reach their full potential in a supportive and challenging environment.
The Executive Sous Chef role at Aramark is a key leadership position responsible for overseeing culinary staff and ensuring the highest standards in food preparation, presentation, and service. This role demands a skilled culinary professional who can manage a culinary team efficiently while maintaining exceptional quality and safety standards in all kitchen operations. The Executive Sous Chef works closely with chef managers and hourly staff to guarantee the execution of culinary solutions aligned with Aramark's Executional Framework. This position involves hands-on application of culinary techniques and managing the final presentation and service of food, ensuring that all culinary products meet the company’s daily menu requirements and standards for quality and safety.
This role goes beyond kitchen operations, encompassing team leadership, training, coaching, and developing a shared understanding of objectives and methods among culinary team members. The Executive Sous Chef is responsible for planning and conducting team meetings and daily huddles, maintaining comprehensive staff records such as training logs, shift checklists, and performance data. The role also emphasizes building and maintaining effective relationships with clients and guests to foster beneficial business partnerships. Direct guest interaction is a daily responsibility, enabling immediate feedback and enhancing customer satisfaction.
Further, the Executive Sous Chef plays a critical role in managing food and labor targets, applying a consistent focus on margin improvement by analyzing performance metrics, order, and inventory trends. Responsibilities include upholding the integrity of Aramark’s standard food offerings, managing waste, standard menus, recipes, and ingredients, and ensuring compliance with operational and safety policies. Familiarity with the end-to-end supply chain, procurement processes, and authorized supplier usage are essential for success in this role. The Executive Sous Chef also ensures proper equipment operation and maintenance while enforcing compliance with Aramark SAFE food and Quality Assurance standards along with occupational and environmental safety policies. This position requires adaptability as job duties may evolve to meet Aramark’s changing needs and commitments. It is ideal for culinary professionals dedicated to leading teams and delivering excellence in a fast-paced, high-volume culinary environment.
The Executive Sous Chef role at Aramark is a key leadership position responsible for overseeing culinary staff and ensuring the highest standards in food preparation, presentation, and service. This role demands a skilled culinary professional who can manage a culinary team efficiently while maintaining exceptional quality and safety standards in all kitchen operations. The Executive Sous Chef works closely with chef managers and hourly staff to guarantee the execution of culinary solutions aligned with Aramark's Executional Framework. This position involves hands-on application of culinary techniques and managing the final presentation and service of food, ensuring that all culinary products meet the company’s daily menu requirements and standards for quality and safety.
This role goes beyond kitchen operations, encompassing team leadership, training, coaching, and developing a shared understanding of objectives and methods among culinary team members. The Executive Sous Chef is responsible for planning and conducting team meetings and daily huddles, maintaining comprehensive staff records such as training logs, shift checklists, and performance data. The role also emphasizes building and maintaining effective relationships with clients and guests to foster beneficial business partnerships. Direct guest interaction is a daily responsibility, enabling immediate feedback and enhancing customer satisfaction.
Further, the Executive Sous Chef plays a critical role in managing food and labor targets, applying a consistent focus on margin improvement by analyzing performance metrics, order, and inventory trends. Responsibilities include upholding the integrity of Aramark’s standard food offerings, managing waste, standard menus, recipes, and ingredients, and ensuring compliance with operational and safety policies. Familiarity with the end-to-end supply chain, procurement processes, and authorized supplier usage are essential for success in this role. The Executive Sous Chef also ensures proper equipment operation and maintenance while enforcing compliance with Aramark SAFE food and Quality Assurance standards along with occupational and environmental safety policies. This position requires adaptability as job duties may evolve to meet Aramark’s changing needs and commitments. It is ideal for culinary professionals dedicated to leading teams and delivering excellence in a fast-paced, high-volume culinary environment.
Job Requirements
- Requires a culinary degree or equivalent 4+ years of culinary experience in a management role
- Previous experience in high volume special events culinary operations strongly preferred
- Ability to maintain effective client and customer rapport for mutually beneficial business relationships required
- Requires strong multitasking, organizational, communication, and leadership skills
- Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time
- Must have availability to work event-based hours including evening, weekend, and potentially holiday hours
Job Qualifications
- Requires a culinary degree or equivalent 4+ years of culinary experience in a management role
- Previous experience in high volume special events culinary operations strongly preferred
- Requires advanced knowledge of the principles and practices within the food profession
- Ability to maintain effective client and customer rapport for mutually beneficial business relationships required
- Requires strong multitasking, organizational, communication, and leadership skills
Job Duties
- Ensures culinary production appropriately connects to the Executional Framework
- Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
- Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
- 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
- Plan and execute team meetings and daily huddles
- 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
- Interact directly with guests daily
- Aggregate and communicate regional culinary and ingredient trends
- Responsible for delivering food and labor targets
- Consistent focus on margin improvement
- understanding performance metrics, data, order, and inventory trends
- Ensure efficient execution and delivery of all culinary products in line with the daily menu
- Maintain integrity of the standard Aramark food offer
- responsible for always maintaining food quality and safety of items
- Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
- Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
- Full knowledge and implementation of the Food Framework
- 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 but not limited to those relating to safety, health, wage and hour
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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