Executive Sous Chef - Oracle Park

Aramark•San Francisco, CA

3d•Onsite

About The Position

The Executive Sous Chef plays a key leadership role in managing all back-of-house culinary operations at Oracle Park, home of the San Francisco Giants. Working closely with the Executive Chef, this position ensures consistent food quality, adherence to safety standards, and efficient service across all stadium food venues, including suites, clubs, restaurants, concessions, press dining and catering. The Executive Sous Chef must demonstrate strong leadership and communication skills while working in a union environment, respecting collective bargaining agreements (CBAs), resolving disputes professionally, and maintaining positive labor relations. Join Aramark, the largest U.S.-based food service provider and one of Forbes' Best Employers for 2024. 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

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).
Ability to work an event based 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.

Nice To Haves

ServSafe certification preferred

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.