Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Benefits
Medical
Dental
Vision
work life resources
Retirement Savings Plans
Paid Time Off
Disability Coverage
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries worldwide. Rooted deeply in service and united by a strong purpose, Aramark strives to make a positive impact not only for its partners and clients but also for communities and the planet. The company is committed to fostering a diverse and inclusive workforce, ensuring equal employment opportunity for all employees irrespective of race, color, religion, gender identity, sexual orientation, veteran status, disability, or other protected characteristics. With a focus on professional growth and talent development, Aramark offers employees opportunities to excel in their careers while contributing to meaningful service outcomes that enhance guest experiences and operational excellence.
The role of Executive Sous Chef at Aramark is a pivotal culinary management position responsible for overseeing culinary staff and ensuring high standards in food production, presentation, and service. This role demands a combination of advanced culinary skills and strong leadership to successfully lead kitchen teams in delivering an exceptional food experience that aligns with Aramark's Executional Framework. The Executive Sous Chef will manage chef managers as well as hourly culinary staff, fostering a productive and motivated environment through training, coaching, and recognition.
In addition to managing kitchen operations, the Executive Sous Chef must ensure compliance with Aramark's SAFE food standards, quality assurance policies, and occupational safety regulations. This includes maintaining strict food safety, hygiene practices, and operational excellence fundamentals such as controlling waste, managing inventory, and adhering to standardized recipes and menus. The position requires strong multitasking ability and a focus on margin improvement, closely monitoring performance metrics, food and labor targets, and procurement processes to optimize efficiency and profitability.
Daily responsibilities also include direct guest interaction to develop and maintain effective client relationships, incorporating regional culinary trends, managing food supply chains, and ensuring equipment is functional and well-maintained. The Executive Sous Chef plays a vital role in ensuring all culinary products meet the highest quality standards and are served in accordance with the menu planning and food safety guidelines.
Aramark values employees willing to develop new skills and adapt as job duties evolve to meet operational demands and client expectations. This role requires availability for event-based hours including evenings, weekends, and holidays, reflecting the dynamic nature of high-volume culinary operations such as special events. Candidates with a culinary degree or equivalent experience and a passion for leading culinary teams in a fast-paced environment will find excellent opportunity for growth and impact within Aramark's vibrant culture and commitment to excellence.
The role of Executive Sous Chef at Aramark is a pivotal culinary management position responsible for overseeing culinary staff and ensuring high standards in food production, presentation, and service. This role demands a combination of advanced culinary skills and strong leadership to successfully lead kitchen teams in delivering an exceptional food experience that aligns with Aramark's Executional Framework. The Executive Sous Chef will manage chef managers as well as hourly culinary staff, fostering a productive and motivated environment through training, coaching, and recognition.
In addition to managing kitchen operations, the Executive Sous Chef must ensure compliance with Aramark's SAFE food standards, quality assurance policies, and occupational safety regulations. This includes maintaining strict food safety, hygiene practices, and operational excellence fundamentals such as controlling waste, managing inventory, and adhering to standardized recipes and menus. The position requires strong multitasking ability and a focus on margin improvement, closely monitoring performance metrics, food and labor targets, and procurement processes to optimize efficiency and profitability.
Daily responsibilities also include direct guest interaction to develop and maintain effective client relationships, incorporating regional culinary trends, managing food supply chains, and ensuring equipment is functional and well-maintained. The Executive Sous Chef plays a vital role in ensuring all culinary products meet the highest quality standards and are served in accordance with the menu planning and food safety guidelines.
Aramark values employees willing to develop new skills and adapt as job duties evolve to meet operational demands and client expectations. This role requires availability for event-based hours including evenings, weekends, and holidays, reflecting the dynamic nature of high-volume culinary operations such as special events. Candidates with a culinary degree or equivalent experience and a passion for leading culinary teams in a fast-paced environment will find excellent opportunity for growth and impact within Aramark's vibrant culture and commitment to excellence.
Job Requirements
- Requires culinary degree or equivalent 4 plus 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
- 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
- Culinary degree or equivalent 4 plus years of culinary experience in a management role
- Previous experience in high volume special events culinary operations strongly preferred
- 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
- Strong multitasking organizational communication and leadership skills
- Occasional lifting carrying pushing and pulling up to 50 lbs and ability to stand for extended periods of time
- Availability to work event based hours including evening weekend and potentially holiday hours
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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