Executive Sous Chef - Citizens Bank Park

Aramark Corporation; Philadelphia (Philadelphia County); On-site; USD 60,000 - 80,000; Full time

Job summary

Join a dynamic team as an Executive Sous Chef at a premier venue! This role involves overseeing culinary operations, ensuring high standards of food quality and safety, and managing a talented culinary team. You'll play a key role in creating memorable dining experiences while maintaining operational excellence. This exciting opportunity is perfect for culinary professionals looking to make a significant impact in a fast-paced environment. If you're passionate about food and leadership, this position offers the chance to grow your career in a supportive and innovative company dedicated to excellence in hospitality.

Qualifications

• Culinary degree or 4+ years of management experience required.
• Strong multitasking, communication, and leadership skills needed.

Responsibilities

• Oversee culinary staff and ensure food quality and safety.
• Manage culinary team and maintain effective client rapport.
• Ensure compliance with food safety and operational standards.

Skills

Multitasking

Organizational Skills

Communication Skills

Leadership Skills

Education

Culinary Degree

4+ years culinary experience

Job description

Job Description

Aramark is currently seeking an Executive Sous Chef to support Citizens Bank Park, home of the Phillies! The Executive Sous Chef is responsible for overseeing culinary staff and developing and executing culinary solutions to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

This Salaried Full-Time position offers a wide array of comprehensive benefit programs and services. We designed our benefits to promote a culture of health and wellbeing. Additional information below or click here to learn more.

Job Responsibilities

• Ensures culinary production appropriately connects to the Executional Framework
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
• Train and manage culinary and kitchen employees to use best practice food production techniques
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• Reward and recognize employees
• Plan and execute team meetings and daily huddles
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships
• Interact directly with guests daily
• Aggregate and communicate regional culinary and ingredient trends
• Responsible for delivering food and labor targets
• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
• Ensure efficient execution and delivery of all culinary products in line with the daily menu
• Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
• Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
• Full knowledge and implementation of the Food Framework
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
• Ensure proper equipment operation and maintenance
• Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Requires a culinary degree or equivalent 4+ years of culinary experience in a management role
• Previous experience in high volume special events culinary operations strongly preferred
• Requires advanced knowledge of the principles and practices within the food profession
• Ability to maintain effective client and customer rapport for mutually beneficial business relationships required
• Requires strong multitasking, organizational, communication, and leadership skills
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time
• Must have availability to work event-based hours including evening, weekend, and potentially holiday hours

About Aramark

About Aramark
We are a leading global provider of food, facilities and uniform services to education, healthcare, business & government, and sports & leisure. Spanning over 20 countries across 4 continents around the world with a team, we are a team of over 250,000 employees dedicated to creating experiences that matter through our culture of inspired hospitality.

We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential.

Our Mission
"Be Well. Do Well." is our global sustainability plan and vision for the future. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We have an ongoing commitment to equality, inclusion, empowerment, and respect.