Executive Sous Chef - Gotham Club - Oracle Park
About The Position
The Executive Sous Chef, Gotham Club, at Oracle Park is a key leadership position responsible for overseeing hourly culinary staff and supervisors within an exclusive, high-profile private club environment. This role demands an elevated sense of culinary artistry, attention to detail, and an unwavering commitment to exceptional quality and service. The Executive Sous Chef is responsible for developing and executing an innovative, world-class culinary experience. This position oversees all aspects of kitchen operations, from menu conception through final presentation. The Executive Sous Chef applies advanced culinary techniques, seasonal and locally inspired ingredients, and refined presentation standards to deliver an exceptional dining experience that aligns with the Gotham Club's members and leaders' expectations. In partnership with the Executive Chef and General Manager, this leader will uphold the club's culinary vision and maintain an environment of professionalism, creativity, and excellence.
Requirements
- Culinary degree or equivalent hands-on experience required.
- 10+ years of progressive culinary leadership experience in high-volume venues; sports, arenas, convention center, casino or hotel banquet background strongly preferred.
- Experience working in or managing a union kitchen environment is required.
- Excellent interpersonal and conflict-resolution skills; must be able to navigate union dynamics effectively.
- Proficient in large-scale production, premium service, and catering operations.
- Strong knowledge of food safety and sanitation guidelines (ServSafe certification preferred).
- Flexible 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.
Responsibilities
- 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. Provide visible leadership during peak periods, ensuring efficient and professional service.
- 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 (HACCP, local health department guidelines) 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. Approve schedules 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. Coordinate repairs and maintenance with facilities and engineering teams.
- 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. Ensure 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. Serve as a calm, respected leader during fast-paced service windows.
- Complete required reports, temperature logs, food safety audits, and incident documentation in a timely and accurate manner.
- Assume full culinary leadership in the absence of the Senior Executive Chef and assist in developing future culinary leaders from within the team.
Benefits
- Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
- Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.
- Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.
- For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Industry
Food Services and Drinking Places
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
