Executive Sous Chef: Lead High-Volume Culinary Team

Aramark; Houston (TX); On-site; USD 80,000 - 83,000; Full time

Benefits offered by this job

Sign-on bonus

Relocation assistance

Job summary

Aramark is seeking an Executive Sous Chef to oversee culinary staff and drive culinary solutions for production, presentation, and service standards. The role includes managing a culinary team, training staff, and ensuring high-quality food delivery with a focus on safety and margins.

This position requires a culinary degree or 4+ years in management, experience in high-volume events, and flexibility for evenings, weekends, and holidays.

Qualifications

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

Responsibilities

• Oversee culinary staff and ensure alignment to the Executional Framework.
• Maintain high standards for food preparation, presentation, and service.
• Manage a culinary team including chefs and hourly staff to ensure quality in final presentation.
• Train and guide staff to use best-practice food production techniques.
• Foster a shared understanding of targets and how to achieve them.
• Develop client and guest rapport for mutually beneficial relationships.
• Interact directly with guests daily and communicate regional culinary trends.
• Monitor food and labor targets and drive margin improvement.
• Ensure compliance with safety, quality, and company policies.

Skills

Culinary leadership

Kitchen management

Staff training

Food safety

Communication

Education

Culinary degree or equivalent 4+ years management

Job description

Aramark is seeking an Executive Sous Chef to oversee culinary staff and drive culinary solutions for production, presentation, and service standards. The role includes managing a culinary team, training staff, and ensuring high-quality food delivery with a focus on safety and margins.

This position requires a culinary degree or 4+ years in management, experience in high-volume events, and flexibility for evenings, weekends, and holidays.