Executive Sous Chef — Cold Station Lead & Menu Innovation

Aramark; Bradley (IL); On-site; USD 48,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401(k)

Parental leave

Disability coverage

Job summary

Aramark is seeking an Executive Sous Chef to oversee a station’s culinary operations, including menu development, production, and safety compliance. Lead a culinary team to deliver high-quality presentations and collaborate across departments for guest satisfaction.

The role emphasizes cost control, consistent plating, trim waste, and mentorship of junior staff within a dynamic hospitality environment.

Qualifications

• 2–3 years of experience in a related position.
• 2–3 years of post-high school education or equivalent experience.
• Advanced knowledge of the principles and practices within the food profession.
• Experience managing budgets, controlling costs, and optimizing resources.
• Experiential knowledge of management of people and/or problems.

Responsibilities

• Create visually stunning and artistic food presentations that align with the operation’s style and brand.
• Collaborate with the culinary team to develop new menu items and seasonal offerings.
• Ensure all cold food preparations are executed with precision, paying close attention to flavor, texture, temperature, and presentation.
• Adhere to all food safety and sanitation guidelines and procedures. Handle, store, and rotate food products properly to minimize waste and maintain freshness.
• Maintain a clean and organized work area, including refrigeration units, to meet food safety and sanitation standards.
• Follow recipes and portion control guidelines to maintain consistency in taste, presentation, and cost.
• Assist in the receiving, storage, and rotation of cold food ingredients to minimize waste and ensure freshness.
• Stay up to date with industry trends, new techniques, and ingredients to continually enhance the station.
• Train and mentor junior culinary team members on cold food preparation techniques, plating aesthetics, and sanitation practices.
• Collaborate with other kitchen departments to ensure smooth operations during service and timely food delivery.

Job description

Aramark is seeking an Executive Sous Chef to oversee a station’s culinary operations, including menu development, production, and safety compliance. Lead a culinary team to deliver high-quality presentations and collaborate across departments for guest satisfaction.

The role emphasizes cost control, consistent plating, trim waste, and mentorship of junior staff within a dynamic hospitality environment.