Executive Chef - House of Blues

Aramark SeniorLIFE+; Boston (MA); On-site; USD 75,000 - 120,000; Full time

Job summary

A leading culinary establishment seeks an Executive Chef to oversee culinary operations at the House of Blues, Boston. The ideal candidate will manage the culinary team in a dynamic, event-based setting, ensuring high-quality food production and exceptional guest experiences. Responsibilities include menu development, team mentoring, and operational oversight. Join us to advance your culinary career while leading a passionate team.

Benefits

Balanced benefits package

Qualifications

• 10-12 years of culinary experience.
• 5+ years in management.
• Experience in high-volume, event-based environments.

Responsibilities

• Lead the culinary team, ensuring high-quality standards.
• Manage and mentor staff, fostering excellence.
• Develop guest relationships and ensure satisfaction.

Skills

Leadership

Communication

Advanced Culinary Techniques

Food Safety Knowledge

Financial Management

Education

Culinary Degree or Equivalent Experience

Job description

Aramark Sports + Entertainment is seeking an Executive Chef to lead culinary operations at the House of Blues in Boston. 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.

Location: Boston, MA

Job ID: 561230

Responsibilities include:

1. Culinary Leadership: Lead the culinary team, ensuring high-quality food production, presentation, and service standards.
2. Team Management & Training: Manage and mentor chef managers and staff, fostering excellence and continuous learning.
3. Guest & Client Engagement: Develop relationships with clients and guests, ensuring satisfaction and feedback collection.
4. Operational Excellence: Ensure smooth kitchen operations, compliance with safety and quality standards.
5. Financial Oversight: Manage budgets, control costs, and use performance metrics for improvement.
6. Menu Development: Oversee daily menus, incorporating trends and guest preferences.
7. Procurement & Supply Chain: Oversee procurement, maintain inventory and supplier relations.
8. Compliance & Standards: Ensure adherence to food safety and operational standards.
9. Maintenance & Equipment: Ensure proper maintenance and safety of kitchen equipment.
10. Employee Engagement: Coach and recognize staff, lead team meetings.

Qualifications:

• 10-12 years of culinary experience, with 5+ years in management.
• Culinary degree or equivalent experience.
• Experience in high-volume, event-based environments.
• Flexibility to work nights, weekends, holidays.
• Advanced culinary techniques, food safety knowledge.
• Strong leadership and communication skills.
• Financial management experience.

We offer a balanced benefits package aimed at supporting your health, family, and financial future. Learn more here.

About Aramark: We are committed to diversity and equal opportunity. Aramark serves millions daily in 15 countries, fostering growth and professional development. Join us to make a difference and advance your culinary career.