Executive Chef- PNC Park - Home of the Pittsburgh Pirates

Aramark•Pittsburgh, PA

35d•Onsite

About The Position

The Executive Chef leads all culinary operations across the stadium, overseeing high‑volume concessions, premium clubs and suites, catering, and special events. This role demands an exceptional organizational discipline, strong financial and food‑cost acumen, and the ability to build menus that elevate both fan favorites and premium dining experiences. The Executive Chef ensures consistent execution, operational efficiency, and a culture of excellence across a large, diverse culinary team. We take a balanced approach to benefits. We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future.Click here to learn more.

Requirements

High‑volume expertise—comfortable managing thousands of covers across multiple outlets simultaneously.
Menu development mastery—creative, trend‑aware, and operationally savvy.
Financial acumen—deep understanding of food cost, labor cost, inventory, and P&L drivers.
Organizational discipline—systems thinker with strong follow‑through and attention to detail.
Leadership under pressure—steady, decisive, and able to motivate large teams in fast‑paced environments.
Grinder mentality—persistent, resilient, and energized by big days and big challenges.
Hands‑on operator who leads by example.
Strong communicator who collaborates well with cross‑functional partners.
Passion for hospitality and elevating the fan experience.
5–10+ years of progressive culinary leadership, ideally in stadiums, arenas, hotels, resorts, or large‑scale catering.
Proven success managing high‑volume, multi‑outlet operations.
ServSafe or equivalent certification.
Ability to work long hours, nights, weekends, and event‑driven schedules.

Nice To Haves

Culinary degree preferred but not required with equivalent experience.

Responsibilities

Develop innovative, scalable menus for concessions, premium clubs, suites, and special events that reflect stadium identity and fan expectations.
Balance creativity with operational practicality, ensuring menus can be executed at volume without compromising quality.
Lead tasting panels, vendor evaluations, and seasonal menu refreshes.
Maintain strict recipe documentation, portioning standards, and production guides.
Oversee all kitchen operations across the ballpark, ensuring consistency, speed, and quality during peak service.
Build and enforce systems for prep, production, sanitation, and food safety across all outlets.
Implement disciplined kitchen organization, including labeling, storage, batch cooking, and event‑day execution plans.
Partner with operations, procurement, and warehouse teams to streamline flow and reduce waste.
Own food cost performance, including recipe costing, yield management, waste tracking, and vendor negotiations.
Analyze sales data and adjust menus, pricing, and purchasing strategies to meet financial targets.
Forecast product needs for games, concerts, and special events with accuracy.
Ensure compliance with budgeted labor targets through smart scheduling and efficient production planning.
Recruit, train, and mentor a large culinary team, including chefs, supervisors, cooks, and utility staff.
Foster a culture of accountability, teamwork, and continuous improvement.
Lead pre‑event meetings, post‑event debriefs, and ongoing coaching to drive performance.
Model a “lead from the front” mentality—hands‑on, calm under pressure, and relentlessly solution‑oriented.
Oversee culinary operations for all home games, concerts, and special events, ensuring flawless execution.
Coordinate with premium services, catering, and concessions leadership to align timing, quality, and service standards.
Troubleshoot operational challenges in real time and maintain a visible presence in all kitchens.