Executive Sous Chef - Acrisure Stadium

Aramark; Pittsburgh (Allegheny County); On-site; USD 55,000 - 75,000; Full time

Job summary

A leading company in the food service industry is seeking an Executive Sous Chef to oversee culinary operations and manage a team. The role requires advanced culinary knowledge and strong leadership skills to ensure high-quality food presentation and service. This full-time position offers a competitive salary and comprehensive benefits.

Qualifications

• 4+ years of management experience in culinary roles.
• Experience in high-volume, special events culinary operations preferred.
• Advanced knowledge of culinary principles and practices.

Responsibilities

• Oversee culinary staff and ensure high-quality food presentation.
• Train and manage staff in food production best practices.
• Monitor culinary and ingredient trends to maintain standards.

Skills

Multitasking

Organizational skills

Communication

Leadership

Education

Culinary degree or equivalent

Job description

Job Description

The Executive Sous Chef oversees culinary staff and develops solutions to meet production, presentation, and service standards. They apply culinary techniques to food preparation and manage the final presentation and service of food.

This full-time, salaried position offers comprehensive benefits designed to promote health and wellbeing.

Job Responsibilities

1. Ensure culinary production aligns with the Executional Framework.
2. Maintain proper culinary standards and techniques for food preparation, presentation, and service.
3. Manage a culinary team, including chef managers and hourly staff, ensuring high-quality food presentation.
4. Train and manage staff to use best practices in food production.
5. Coach employees to achieve shared goals and understand expectations.
6. Recognize and reward employee performance.
7. Organize team meetings and daily huddles.
8. Maintain staff records, including training, shift checklists, and performance data.
9. Develop and sustain positive client and guest relationships.
10. Interact directly with guests daily.
11. Monitor regional culinary and ingredient trends.
12. Meet food and labor targets.
13. Focus on margin improvement by analyzing performance metrics, data, orders, and inventory trends.
14. Ensure efficient execution and delivery of culinary products according to the daily menu.
15. Uphold food quality and safety standards of the Aramark food offer.
16. Comply with Operational Excellence principles, managing waste, menus, recipes, and ingredients based on customer-driven menus and labor standards.
17. Understand supply chain and procurement processes, ensuring use of authorized suppliers.
18. Implement the Food Framework effectively.
19. Accurately estimate food consumption for requisitions and purchases.
20. Maintain proper operation and maintenance of equipment.
21. Ensure compliance with food safety, quality assurance, occupational, and environmental safety standards.
22. Follow all relevant policies, rules, and regulations, including safety, health, and wage laws.

At Aramark, developing new skills and doing what it takes to get the job done positively impacts our employees and customers. Job duties may evolve or be added without prior notice.

Qualifications

• Culinary degree or equivalent with 4+ years of management experience in culinary roles.
• Experience in high-volume, special events culinary operations is strongly preferred.
• Advanced knowledge of culinary principles and practices.
• Ability to build effective client and customer relationships.
• Strong multitasking, organizational, communication, and leadership skills.
• Ability to lift, carry, push, and pull up to 50 lbs., and stand for extended periods.
• Availability for event-based hours, including evenings, weekends, and holidays.