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
retirement savings plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food service, facilities management, and uniform services, proudly serving millions of guests every day in 15 countries around the world. Founded on a mission rooted in service, Aramark is united by a purpose driven to do great things for its employees, partners, communities, and the planet. The company fosters an inclusive work environment where equal opportunity is provided to all employees regardless of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other protected characteristic. Aramark is recognized as one... Show More
Job Requirements
- Culinary degree or equivalent hands-on experience
- Minimum 10 years of progressive culinary leadership experience in high-volume venues
- Experience working in or managing a union kitchen environment
- Ability to navigate union dynamics effectively
- Strong knowledge of food safety and sanitation
- Flexible availability including nights, weekends, and holidays
- Physical capability to lift up to 50 pounds and perform required culinary duties
- Willingness to support culinary operations in multiple locations
Job Qualifications
- Culinary degree or equivalent hands-on experience
- 10+ years of progressive culinary leadership experience in high-volume venues such as sports arenas, convention centers, casinos, or hotel banquets
- 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 with 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, ensuring efficient and professional service
- 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 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
- Assist in developing labor deployment plans
- 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 a high level of visibility in kitchens and service areas
- Serve as a 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 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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