Executive Sous Chef - Aggie Hospitality
About The Position
The Executive Sous Chef partners with the Executive Chef to lead culinary operations in a high-volume sports and entertainment venue at Texas A&M University. The role supports food quality, presentation, and guest experience across premium hospitality, concessions, and special events while helping ensure efficient production and service. The Executive Sous Chef helps oversee kitchen operations, menu and recipe development, food preparation, ordering, inventory, production scheduling, and event-day service. The role also monitors food and labor costs, inventory, waste, yields, and portion control; supervises and develops kitchen staff; and maintains cleanliness and compliance with food safety and sanitation standards. The position requires adapting to a fast-paced, event-driven environment and working evenings, weekends, and holidays as required.
Requirements
- 3–5 years of culinary leadership experience in restaurants, hotels, clubs, catering, premium hospitality, or similar food service environments.
- Strong knowledge of food production, menu execution, inventory management, food costing, labor management, and sanitation standards.
- Ability to lead and motivate teams in a fast-paced, event-driven environment.
- Demonstrated ability to execute high-quality culinary programs at scale.
- Excellent communication, organizational, and problem-solving skills.
- Proficiency with Microsoft Office, Outlook, and related computer applications.
- Availability to work evenings, weekends, and holidays as required.
Nice To Haves
- Bachelor's degree in Culinary Arts, Food Service Management, or a related field; equivalent culinary education and experience are considered.
- Experience in high-volume venues such as stadiums, arenas, convention centers, or large event operations.
Responsibilities
- Support culinary operations and ensure high-quality food execution and presentation.
- Assist with menu planning, recipe development, food preparation, ordering, inventory, and production scheduling.
- Lead event-day execution, including efficient service, replenishment, and operational readiness.
- Maintain culinary standards while balancing quality, consistency, speed of service, and guest experience.
- Monitor food costs, labor, inventory, waste, yields, and portion control.
- Partner with operations, marketing, and culinary teams to implement new menus and programs.
- Supervise kitchen staff and maintain cleanliness, organization, and food safety compliance.
- Train, coach, and develop culinary team members while building a positive team culture.
- Respond effectively to changing business demands in a fast-paced environment.
- Perform other duties as assigned.
Benefits
- Medical
- Dental
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- Flexible Time Off Plan
- Paid Parental Leave
- Holiday Time Off (varies by site/state)
- Personal Leave
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Eligible paid and/or unpaid time off benefits in accordance with applicable laws
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
