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 is a pivotal leadership role located at Oracle Park, home of the San Francisco Giants. This role is integral to managing all back-of-house culinary operations within the stadium, encompassing a wide range of food venues including suites, clubs, restaurants, concessions, press dining, and catering services. Working closely with the Executive Chef, the Executive Sous Chef ensures the delivery of consistent food quality, adherence to stringent safety standards, and efficient service during every event.
This role requires an experienced culinary leader who excels in a high-volume, unionized environment, demonstrating strong leadership and communication skills to maintain positive labor relations and effectively manage collective bargaining agreements. The Executive Sous Chef will oversee daily culinary operations, supervise union culinary staff, coordinate with union stewards and human resources on grievance resolutions and staffing issues, and uphold the highest standards of food preparation and safety.
Beyond daily operations, the Executive Sous Chef plays a vital role in menu development and execution, working alongside the Senior Executive Chef to create seasonal and event-based menus that align with brand standards. This role also involves managing inventory, controlling costs, training and mentoring staff, and leading the culinary team during game days and special events. The Executive Sous Chef ensures kitchen cleanliness, equipment maintenance, and collaborates closely with front-of-house and operations teams to guarantee a seamless guest experience.
Aramark is dedicated to culinary excellence, offering its chefs opportunities to participate in prestigious programs such as the ProChef certification at The Culinary Institute of America and the Aramark Culinary Excellence (ACE) competition. The company supports employee retention and development, providing a career path that encourages growth, advancement, and the ability to make a lasting impact in the culinary world.
The compensation for this Executive Sous Chef role ranges from $110,000 to $125,000 annually, reflecting the importance of this position within Aramark and its commitment to attracting top culinary talent. Additionally, Aramark offers comprehensive benefits including medical, dental, vision, retirement savings plans like 401(k), paid time off including parental leave and disability coverage, and work/life resources. These benefits may vary depending on location and employee eligibility, affirming the company's focus on supporting its workforce both professionally and personally.
Joining Aramark as an Executive Sous Chef means becoming part of a dynamic food service provider that values passion, creativity, and leadership in its culinary team. It is a unique opportunity to contribute to the vibrant atmosphere of Oracle Park, enhance the guest experience at major sporting and special events, and develop your culinary career with a globally recognized company dedicated to excellence and inclusion.
The Executive Sous Chef position at Aramark is a pivotal leadership role located at Oracle Park, home of the San Francisco Giants. This role is integral to managing all back-of-house culinary operations within the stadium, encompassing a wide range of food venues including suites, clubs, restaurants, concessions, press dining, and catering services. Working closely with the Executive Chef, the Executive Sous Chef ensures the delivery of consistent food quality, adherence to stringent safety standards, and efficient service during every event.
This role requires an experienced culinary leader who excels in a high-volume, unionized environment, demonstrating strong leadership and communication skills to maintain positive labor relations and effectively manage collective bargaining agreements. The Executive Sous Chef will oversee daily culinary operations, supervise union culinary staff, coordinate with union stewards and human resources on grievance resolutions and staffing issues, and uphold the highest standards of food preparation and safety.
Beyond daily operations, the Executive Sous Chef plays a vital role in menu development and execution, working alongside the Senior Executive Chef to create seasonal and event-based menus that align with brand standards. This role also involves managing inventory, controlling costs, training and mentoring staff, and leading the culinary team during game days and special events. The Executive Sous Chef ensures kitchen cleanliness, equipment maintenance, and collaborates closely with front-of-house and operations teams to guarantee a seamless guest experience.
Aramark is dedicated to culinary excellence, offering its chefs opportunities to participate in prestigious programs such as the ProChef certification at The Culinary Institute of America and the Aramark Culinary Excellence (ACE) competition. The company supports employee retention and development, providing a career path that encourages growth, advancement, and the ability to make a lasting impact in the culinary world.
The compensation for this Executive Sous Chef role ranges from $110,000 to $125,000 annually, reflecting the importance of this position within Aramark and its commitment to attracting top culinary talent. Additionally, Aramark offers comprehensive benefits including medical, dental, vision, retirement savings plans like 401(k), paid time off including parental leave and disability coverage, and work/life resources. These benefits may vary depending on location and employee eligibility, affirming the company's focus on supporting its workforce both professionally and personally.
Joining Aramark as an Executive Sous Chef means becoming part of a dynamic food service provider that values passion, creativity, and leadership in its culinary team. It is a unique opportunity to contribute to the vibrant atmosphere of Oracle Park, enhance the guest experience at major sporting and special events, and develop your culinary career with a globally recognized company dedicated to excellence and inclusion.
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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