This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. The company is recognized as the industry leader in FORTUNE magazine's "World's Most Admired Companies," and as one of America's Largest Private Companies by both FORTUNE and Forbes magazines.
ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at www.twitter.com/aramarknews.
ARAMARK Sports And Entertainment:
The Sports and Entertainment division within ARAMARK Corporation serves more than 200 premier stadiums, arenas, convention centers and concert venues. Since 1975 we've created culinary memories throughout the United States. The secret to our success is that we start with great food and a well managed facility. We understand that ensuring a memorable experience for our customers goes far beyond the food we serve.
We are currently seeking an Executive Sous Chef for the ARAMARK operations at Minute Maid Park, located in Houston, TX.
Train, manage, and schedule kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food, conduct regular inventories, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen.
Cook selected items, no more than 20% of the time. Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. The Executive Sous Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. This position reports to the Executive Chef. The ideal candidate will travel (30%) and is to work in multiple locations in support of regional objectives.
This position requires a high level of organizational skills and an understanding of leadership and project development. Additionally we seek the following:
-Minimum 10+ years of industry and culinary management experience -Associate's Degree or Culinary Degree required -Ability to manage in a diverse environment with focus on client and customer service -Responsible for budget planning and control -Ability to prescribe and control costs - food and labor -Champions communication among food and beverage team -Recommends training and development needs as it relates to the team -Ability to develop regional products and recipes -Computer literacy including word processing, Excel and presentation software