District Executive Chef- Rocky Mountain District

Aramark•Denver, CO

4d•$130,000 - $145,000•Onsite

About The Position

The District Executive Chef - Rocky Mountain District (Denver, CO) is responsible for directly supervising culinary personnel within the Denver District. As the District Executive Chef for Aramark Sports and Entertainment, West Region, Denver District, he/she will be responsible for culinary oversight at a multi component operation and designated district properties. The District Executive Chef will partner with the GM, DM, Regional Executive Chef and VP of Culinary to coordinate all culinary related activities within the district. This is a salaried position, bonus-eligible, contingent upon achieving specific financial and performance goals. Calling all culinary innovators! Join Aramark, the largest U.S.-based food service provider and TIME magazine named Aramark to its America’s Best Companies list 2026. As part of our commitment to culinary excellence, we offer unparalleled opportunities for professional growth and recognition. Our chefs have the chance to participate in the prestigious ProChef certification program at The Culinary Institute of America, with nearly 300 Aramark chefs already certified. You could also showcase your skills in our exciting Aramark Culinary Excellence (ACE) competition, where top chefs battle it out preparing four-course menus for ACF Master Chefs. At Aramark, we value passion and dedication to craft, offering you the chance to create innovative menus across the United States. We believe our chefs are the driving force behind our culinary culture, shaping the way we inspire through food. With our focus on employee retention and development, you'll find opportunities to grow, advance, and make a lasting impact in the culinary world. Join us and feed your potential in a company that truly values its chefs!

Requirements

8+ years of industry & culinary management experience.
Requires a bachelor's degree or equivalent experience.
The ability to lead in a diverse environment with focus on client and customer services is essential to success in this role.
Ability to work an event based schedule which will include evenings, weekends, and holidays.

Nice To Haves

Previous experience with controlling food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred.
P&L accountability and/or contract managed service experience is desirable.

Responsibilities

Provide the culinary technical skills indicative of a senior leader.
Provide strong analytical and quantitative skills as it relates to managing food and labor to financial commitments.
Responsible for managing strong accounting fundamentals and controls.
Responsible for managing down food and labor cost while exceeding quality and presentation objectives.
Create profitable menus grounded in insight and analytics.
Comprehend and understand the different aspects and layers of our business which would include high volume concessions, restaurants, premium services, catering, and suites.
Manage through and strip apart the different layers of food and labor productivity within the dynamic layers of the business.
Manage the dynamics of a multi-business operation.
Assist operational teams as needed to plan and execute special or high profile events within the district and region.
Provide strong leadership, communication skills, personal development and training.
Exhibit an aptitude and track record of being able to influence others.
Manage the properties executive leadership hierarchy as well as the corporate hierarchy and corporate support divisions.
Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases.
Project a high level of maturity and professionalism
Manage projects to meet objective, budget and timeline goals
Managing and oversight of Concession, Premium Clubs, Suites, Catering within the property
Managing and oversight of catering/banquets revenues exceeding 3 million dollars