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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $110,000.00 - $125,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k)
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a leading global provider of food services and facilities management, proudly serving millions of guests every day across 15 countries. The company is rooted in service and united by a strong purpose to do great things for its employees, partners, communities, and the planet. With a focus on equal employment opportunities, Aramark values diversity and inclusion, offering a supportive and empowering environment for all employees. Aramark is recognized as one of Forbes' Best Employers for 2024, highlighting its commitment to fostering a positive workplace culture and professional growth opportunities.
The Executive Sous Chef position at Aramark... Show More
The Executive Sous Chef position at Aramark... Show More
Job Requirements
- Culinary degree or equivalent hands-on experience required
- 10+ years of progressive culinary leadership experience in high-volume venues
- Experience working in or managing a union kitchen environment is required
- Excellent interpersonal and conflict-resolution skills
- Proficient in large-scale production, premium service, and catering operations
- Strong knowledge of food safety and sanitation guidelines
- Ability to work an event-based schedule including nights, weekends, and holidays
- Occasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less
- Ability to provide culinary support to Aramark accounts in market and out of state
Job Qualifications
- Culinary degree or equivalent hands-on experience
- 10+ years of progressive culinary leadership experience in high-volume venues
- 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
- ServSafe certification preferred
- Ability to work an event-based schedule including nights, weekends, and holidays
- Ability to provide culinary support to Aramark accounts in market and out of state
- Ability to occasionally sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less
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, providing visible leadership during peak periods
- 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 including high-profile and VIP dining areas
- Assist in developing labor deployment plans 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
- 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 ensuring readiness across all BOH teams
- 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 serving as a calm, respected leader during fast-paced service windows
- Complete required reports, temperature logs, food safety audits, and incident documentation timely and accurately
- Assume full culinary leadership in the absence of the Senior Executive Chef and assist in developing future culinary leaders from within the team
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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