Restaurant Executive Chef - Home Plate Club - PNC Park

About the role

Aramark is elevating the Home Plate Club at PNC Park into a refined, chef-driven dining experience that goes beyond traditional ballpark fare. This exclusive space blends Pittsburgh favorites and global cuisine. With curated culinary stations, seamless service, and modern amenities, the Home Plate Club delivers a premium, high-energy environment that redefines game-day hospitality at PNC Park.

The Restaurant Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. This role offers a wide variety of culinary solutions and oversees culinary operations to meet production, presentation, and service standards.

As part of our commitment to culinary excellence, Aramark offers unparalleled opportunities for professional growth and recognition. Chefs have the chance to participate in the prestigious ProChef certification program at The Culinary Institute of America, with nearly 300 Aramark chefs already certified. You could also showcase your skills in the Aramark Culinary Excellence (ACE) competition, where top chefs prepare four-course menus for ACF Master Chefs. At Aramark, we value passion and dedication to craft, offering opportunities to create innovative menus across the United States.

Responsibilities

• Ensures culinary production appropriately connects to the Executional Framework
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
• Trains and manages culinary and kitchen employees to use best practice food production techniques
• Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• Rewards and recognizes employees
• Plans and executes team meetings and daily huddles
• Completes and maintains all staff records including training records, shift opening/closing checklists, and performance data
• Develops and maintains effective client and guest rapport for mutually beneficial business relationships
• Interacts directly with guests daily
• Aggregates and communicates regional culinary and ingredient trends
• Responsible for delivering food and labor targets
• Maintains consistent focus on margin improvement; understands performance metrics, data, order, and inventory trends
• Ensures efficient execution and delivery of all culinary products in line with the daily menu
• Maintains integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
• Complies with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients through customer-driven menus and labor standards
• Understands end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers are used
• Implements the Food Framework
• Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchase
• Ensures proper equipment operation and maintenance
• Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
• Complies with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage, and hour

Requirements

• Requires at least 4 years of culinary experience
• At least 2 years in a management role preferred
• Requires a culinary degree or equivalent experience
• Ability to multi-task
• Ability to simplify the agenda for the team
• Requires advanced knowledge of the principles and practices within the food profession, including experiential knowledge required for management of people and/or problems
• Requires oral, reading, and written communication skills