Executive Sous Chef - Lead Culinary Team & Menu Innovation

Aramark; Phoenix (AZ); On-site; USD 80,000 - 90,000; Full time

Job summary

Aramark in Phoenix, AZ seeks an Executive Sous Chef to lead the culinary team at the Phoenix Convention Center, overseeing production, presentation, and service standards. You will drive innovative menus, maintain quality, and mentor staff in a high-volume environment.

The role emphasizes financial targets, team leadership, and guest engagement, with opportunities for professional development through Aramark’s renowned programs.

Qualifications

• At least 10 years of culinary experience.
• Minimum 5 years in a management role preferred.
• Culinary degree or equivalent experience required.
• Ability to work event-based schedules including evenings, weekends, and holidays.
• Strong communication and leadership abilities.

Responsibilities

• Oversees culinary production to meet standards and client needs.
• Manages a culinary team and daily operations for quality and presentation.
• Trains and coaches kitchen staff on best practices.
• Plans and conducts team meetings and daily huddles.
• Maintains staff records and performance data.
• Delivers food and labor targets and analyzes margins.
• Ensures safety and quality standards across operations.

Skills

Culinary leadership

Team management

Culinary execution

Guest interaction

Event schedule flexibility

Education

Culinary degree or equivalent experience

Job description

Aramark in Phoenix, AZ seeks an Executive Sous Chef to lead the culinary team at the Phoenix Convention Center, overseeing production, presentation, and service standards. You will drive innovative menus, maintain quality, and mentor staff in a high-volume environment.

The role emphasizes financial targets, team leadership, and guest engagement, with opportunities for professional development through Aramark’s renowned programs.