Executive Sous Chef

Aramark•Indianapolis, IN

5d•$60,000 - $65,000•Onsite

About The Position

Aramark Sports & Entertainment is looking to hire an Executive Sous Chef to support our culinary operations at a large multi-sport complex in Cincinnati, Ohio. The Executive Sous Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Requirements

At least 3 years of related experience in a management role required
Previous experience in special events, hospitality, or catering required
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
Must have excellent communication and organizational skills
Must be comfortable working in a collaborative team dynamic
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

Nice To Haves

Culinary degree preferred

Responsibilities

Oversees the culinary team for daily culinary operations and special events of varied size
Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
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
Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
Develop and maintain effective client and guest rapport for mutually beneficial business relationships
Aggregate and communicate regional culinary and ingredient trends
Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
Ensure proper equipment operation and maintenance
Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour