Executive Sous Chef - Laurel Park

Aramark Sports & Entertainment is looking to hire an Executive Sous Chef to support our culinary operations at Laurel Park. The Executive Sous Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

COMPENSATION:
The Salaried rate for this position is $75,000.00 to $85,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS:
Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

• Oversees the culinary team for daily culinary operations and special events of varied size

• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards

• Train and manage culinary and kitchen employees to use best practice food production techniques

• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved

• Reward and recognize employees

• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data

• Develop and maintain effective client and guest rapport for mutually beneficial business relationships

• Aggregate and communicate regional culinary and ingredient trends

• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends

• Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items

• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards

• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase

• Ensure proper equipment operation and maintenance

• Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations

• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety ,health, wage and hour

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

• Culinary degree preferred or at least 3 years of related experience in a management role required

• Previous experience in special events, hospitality, or catering required

• Requires advanced knowledge of the principles and practices within the food profession

• Ability to maintain effective client and customer rapport for mutually beneficial business relationships required

• Must have excellent communication and organizational skills

• Must be comfortable working in a collaborative team dynamic

• Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time

• Must have availability to work event-based hours including evening, weekend, and potentially holiday hours