Culinary Operations Executive Sous Chef - Join the Team!

Aramark is a global leader in food services, facilities management, and uniform services, dedicated to delivering excellence to millions of guests across 15 countries. Rooted deeply in service and united by a shared purpose, Aramark proudly serves a diverse range of industries including education, healthcare, sports, and business. The company emphasizes career development, professional growth, and a commitment to sustainability and community impact. With a strong focus on innovation and operational excellence, Aramark fosters an inclusive work environment where every employee is valued and empowered to reach their full potential. The organization upholds equal employment opportunity principles and promotes diversity in all aspects of its workforce. The Executive Sous Chef position at Aramark is a critical culinary leadership role responsible for managing a dynamic culinary team and ensuring the highest standards of food production, presentation, and service. Offering a competitive salary range between $60,000 and $65,000 annually, this full-time role demands a skilled professional who can oversee culinary operations in high-volume environments, often including special events. The Executive Sous Chef applies advanced culinary techniques to food preparation, maintains strict quality and safety standards, and fosters a culture of continuous improvement within the kitchen. Key responsibilities include managing chef managers and hourly staff, delivering food and labor targets, and ensuring compliance with Aramark's operational and safety policies. This role also involves direct guest interaction, trend analysis, inventory management, and promoting employee development through training, coaching, and recognition. The Executive Sous Chef plays a pivotal role in enhancing client and guest satisfaction while contributing to the company's financial performance through margin improvement initiatives. The position requires availability for event-based hours, including evenings, weekends, and holidays, making flexibility and resilience essential for success. Overall, this role offers an exciting opportunity for a culinary professional to advance their career within a leading global organization known for its commitment to employee growth and positive workplace culture.

• Culinary degree or equivalent management experience
• Four plus years of culinary experience in a management role
• Previous experience in high volume special events culinary operations strongly preferred
• Advanced knowledge of culinary principles and practices
• Strong multitasking, organizational, communication, and leadership skills
• Ability to maintain client and customer rapport
• Physical ability to lift up to 50 lbs
• Availability for event-based hours including evenings, weekends, and holidays