Executive Chef - House of Blues

Aramark; Boston (MA); On-site; USD 60,000 - 100,000; Full time

Job summary

An established industry player is seeking an Executive Chef to lead culinary operations in a vibrant event-based environment. This dynamic role involves overseeing a culinary team, ensuring high standards of food production and service while engaging with guests to create memorable dining experiences. You will manage financial oversight, menu development, and compliance with food safety standards. If you're passionate about culinary excellence and thrive in a fast-paced setting, this opportunity is perfect for you. Join a team where your leadership will shine and every day brings new challenges and rewards.

Qualifications

• 10-12 years culinary experience with 5+ years in management.
• Strong financial acumen and budget management skills.

Responsibilities

• Lead culinary team ensuring high-quality food production and service.
• Manage food and labor budgets to meet financial goals.

Skills

Culinary Leadership

Team Management

Guest Engagement

Operational Excellence

Financial Oversight

Menu Development

Procurement

Compliance Standards

Employee Engagement

Education

Culinary Degree

Equivalent Experience

Job description

Aramark Sports + Entertainment is seeking an Executive Chef to lead culinary operations. As the Executive Chef, you will oversee the culinary team, including chef managers and hourly staff, while developing and executing innovative culinary solutions that meet the diverse tastes and expectations of our guests. Your leadership will be key in maintaining high standards of food production, presentation, and service, ensuring an exceptional experience for every guest. This role offers the opportunity to manage dynamic event-based operations, where no two days are alike.

You will work an event-based schedule, including nights, weekends, and occasional holidays.

Job Responsibilities

• Culinary Leadership: Lead the culinary team, ensuring the execution of high-quality food production, presentation, and service standards across all food offerings.
• Team Management & Training: Manage and mentor chef managers and hourly culinary staff, fostering a culture of excellence and continuous learning. Provide training on best practices in food production and presentation.
• Guest & Client Engagement: Develop and maintain strong relationships with clients and guests to ensure a seamless and memorable dining experience. Interact directly with guests daily to gather feedback and ensure satisfaction.
• Operational Excellence: Ensure smooth kitchen operations, maintaining compliance with Aramark's SAFE food and quality assurance standards, as well as occupational and environmental safety policies.
• Financial Oversight: Manage food and labor budgets to meet financial goals while ensuring quality food production. Use performance metrics and data to identify opportunities for cost-saving and margin improvement.
• Menu Development: Oversee the execution and delivery of daily menus, incorporating regional culinary trends and guest preferences into offerings. Ensure accuracy in food consumption forecasting and inventory management.
• Procurement & Supply Chain: Oversee the procurement process, ensuring the use of authorized suppliers and maintaining proper inventory levels.
• Compliance & Standards: Ensure all operations align with Aramark's food safety standards and operational excellence guidelines, including managing waste, standard menus, and customer-driven menu adjustments.
• Maintenance & Equipment: Ensure all kitchen equipment is properly maintained and functioning, ensuring efficiency and safety in food preparation.
• Employee Engagement: Coach, reward, and recognize staff for excellent performance. Lead daily huddles and team meetings to ensure clear communication and alignment with operational goals.

Qualifications

• 10-12 years of culinary experience, with at least 5+ years in a culinary management role.
• Culinary degree or equivalent experience required.
• Experience working in high-volume environments, with a strong understanding of event-based operations.
• Ability to work flexible hours, including long shifts, nights, weekends, and holidays as needed.
• Advanced knowledge of culinary techniques, food safety standards, and kitchen operations.
• Strong leadership skills, with the ability to inspire and manage a team in a fast-paced environment.
• Excellent communication skills, both written and verbal.
• Proven ability to manage multiple tasks and simplify complex agendas for the team.
• Strong financial acumen, with experience managing budgets and controlling costs.