Stadium Sous Chef — Lead Event Kitchen

Aramark; Boston (MA); On-site; USD 38,572 - 41,328; Full time

Job summary

Aramark is seeking a Sous Chef to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. The role emphasizes hands-on leadership, event-based hours, and ensuring consistent quality across all dishes.

The position requires 2–3 years in a culinary role, strong communication skills, and the ability to manage staff and operations while maintaining high sanitation standards. Location and schedule details may vary by site.

Qualifications

• Two to three years' experience in a related culinary position.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge required for management of people and/or problems.
• Excellent oral, reading, and written communication skills.
• Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

Responsibilities

• Supervise and participate in the production, preparation, and presentation of all foods for unit(s) to ensure that a consistent quality product is produced.
• Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage
• Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times.
• Ensure cleanliness and high sanitation standards are maintained at all times
• Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate

Skills

Two to three years' experience in a相关厨

Advanced knowledge of the principles

Experiential knowledge in management

Excellent oral, reading, and written通信

Hands-on with staff and events hours

Job description

Aramark is seeking a Sous Chef to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. The role emphasizes hands-on leadership, event-based hours, and ensuring consistent quality across all dishes.

The position requires 2–3 years in a culinary role, strong communication skills, and the ability to manage staff and operations while maintaining high sanitation standards. Location and schedule details may vary by site.