Executive Sous Chef - Aventura Catering Phoenix Convention Center

About the role

As the Executive Sous Chef for Aventura Catering at the Phoenix Convention Center, you will oversee the culinary staff and be responsible for developing and executing culinary solutions to meet customer needs and tastes. This management position ensures culinary operations meet production, presentation, and service standards while applying advanced culinary techniques to food preparation and final presentation. You will report directly to the Executive Chef.

Join Aramark, the largest U.S.-based food service provider, recognized by TIME magazine on its America’s Best Companies list. We offer unparalleled opportunities for professional growth, including participation in the prestigious ProChef certification program at The Culinary Institute of America, with nearly 300 Aramark chefs already certified. Showcase your skills in our Aramark Culinary Excellence (ACE) competition, where top chefs prepare four-course menus for ACF Master Chefs. At Aramark, we value passion and dedication, empowering our chefs to create innovative menus and shape our culinary culture across the United States.

Responsibilities

• Ensure culinary production aligns with the Executional Framework and maintains proper culinary standards for food preparation, presentation, and service.
• Manage a culinary team, including chef managers and hourly staff, to ensure high-quality final presentation of food.
• Train and manage kitchen employees using best-practice food production techniques.
• Coach employees by establishing clear goals and methods for achievement.
• Reward and recognize employee performance.
• Plan and execute team meetings and daily huddles.
• Maintain staff records, including training logs, shift checklists, and performance data.
• Develop and maintain strong client and guest relationships through direct daily interaction.
• Aggregate and communicate regional culinary and ingredient trends.
• Deliver food and labor targets while focusing on margin improvement and performance metrics.
• Ensure efficient execution and delivery of all culinary products in line with the daily menu.
• Maintain the integrity of Aramark’s standard food offerings, ensuring consistent food quality and safety.
• Comply with Operational Excellence fundamentals, including waste management, standard menus, recipes, and ingredients.
• Understand the end-to-end supply chain and procurement process, ensuring only authorized suppliers are used.
• Implement the Food Framework and ensure accurate food consumption estimates for requisitions or purchases.
• Ensure proper equipment operation, maintenance, and compliance with Aramark SAFE food and Quality Assurance standards.
• Adhere to all safety, health, wage, and hour policies and regulations.

Requirements

• Minimum of 10 years of culinary experience.
• At least 5 years in a management role preferred.
• Culinary degree or equivalent experience.
• Ability to work an event-based schedule, including evenings, weekends, and holidays.
• Strong multi-tasking and team leadership skills, with the ability to simplify agendas for the team.
• Advanced knowledge of culinary principles, practices, and management of people and problems.
• Excellent oral, reading, and written communication skills.

Benefits

Aramark offers comprehensive benefit programs and services for eligible employees, including:

• Medical, dental, and vision coverage.
• Work/life resources.
• Retirement savings plans, such as 401(k).
• Paid days off, including parental leave and disability coverage.

Benefits vary by location and are subject to legal requirements, employee eligibility, and work location.