Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $120,000.00 - $130,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
work/life resources
401(k) retirement plan
Paid parental leave
Disability Coverage
Job Description
Aramark is a global leader in food service, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries worldwide. The company is dedicated to cultivating a culture grounded in service that benefits its employees, clients, communities, and the environment. Recognized as one of Forbes' Best Employers for 2024, Aramark offers a dynamic workplace where culinary professionals can flourish with opportunities for professional growth, development, and recognition. With a mission rooted in equitable employment and inclusion, Aramark fosters a supportive environment for individuals from all backgrounds, maintaining a strong commitment to diversity and inclusion in every aspect... Show More
Job Requirements
- Culinary degree or equivalent hands-on experience
- Minimum 10 years of progressive culinary leadership experience
- Experience in managing a union kitchen environment
- Strong interpersonal and conflict resolution skills
- Knowledge of food safety and sanitation guidelines
- Ability to work flexible hours including nights, weekends, and holidays
- Physical ability to sit, reach, lift, bend, kneel, stoop, climb, push and pull items up to 50 pounds
- Willingness to provide support across multiple Aramark accounts
Job Qualifications
- Culinary degree or equivalent hands-on experience required
- 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 is required
- Excellent interpersonal and conflict-resolution skills
- Must be able to navigate union dynamics effectively
- 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 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
- Provide visible leadership during peak periods
- Assist the Senior Executive Chef with developing and executing seasonal and event-based menus
- Enforce all health and safety standards and lead by example with proper food handling
- Maintain accurate inventory, reduce waste, and assist in managing food and labor costs
- 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
- Approve schedules and adjust staffing levels based on event needs 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
- Coordinate repairs and maintenance with facilities and engineering teams
- Collaborate with purchasing and receiving teams to ensure quality, accuracy, and compliance with inventory and safety procedures
- 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 high level of visibility in kitchens and service areas
- Serve as calm respected leader during fast-paced service windows
- Complete required reports, temperature logs, food safety audits, and incident documentation in a timely and accurate manner
- Assume full culinary leadership in absence of 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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