Executive Sous Chef — High-Impact Event Kitchen Leader

Aramark; Laurel (MD); On-site; USD 75,000 - 85,000; Full time

Job summary

Aramark Sports & Entertainment at Laurel Park is seeking an Executive Sous Chef to lead daily culinary operations, develop production systems, and ensure exceptional presentation and service standards.

You will train and manage kitchen staff, monitor quality and safety, and coordinate with clients for events of varying size. Culinary degree preferred or 3 years in a management role; availability for evenings, weekends, and potential holidays. This is a salaried role.

Qualifications

• Culinary degree preferred or 3 years of management experience.
• Experience in special events, hospitality, or catering.
• Advanced knowledge of food preparation principles and practices.
• Ability to maintain client and customer rapport for mutually beneficial relationships.
• Excellent communication and organizational skills.
• Collaborative team player.

Responsibilities

• Oversees the culinary team for daily operations and events of varied size.
• Ensures proper culinary standards and techniques for production, presentation and service.
• Train and manage culinary and kitchen staff in best production practices.
• Coach staff by communicating clear goals and methods.
• Recognize and reward employees.
• Maintain staff records including training, shift checklists and performance data.
• Develop and maintain client and guest rapport for mutually beneficial relationships.
• Communicate regional culinary and ingredient trends.
• Maintain food quality and safety and ensure compliance with standards and policies.
• Manage waste, menus, recipes and ingredients with labor standards.
• Ensure accurate estimation of food consumption for requisitions and purchases.
• Ensure proper equipment operation and maintenance.
• Comply with safety and QA policies.

Skills

Culinary management

Client rapport

Communication

Teamwork

Education

Culinary degree

Job description

Aramark Sports & Entertainment at Laurel Park is seeking an Executive Sous Chef to lead daily culinary operations, develop production systems, and ensure exceptional presentation and service standards.

You will train and manage kitchen staff, monitor quality and safety, and coordinate with clients for events of varying size. Culinary degree preferred or 3 years in a management role; availability for evenings, weekends, and potential holidays. This is a salaried role.