Job Description Overview About AramarkAramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at www.aramark.com or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Executive Sous Chef, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: * Train and manage kitchen personnel and supervise/coordinate all related culinary activities; * Estimate food consumption and requisition or purchase food; * Running everything on the premium end of the stadium; * Menu development, safety and food standards; * Select and develop recipes as well as standardize production recipes to ensure consistent quality; * Establish presentation technique and quality standards, and plan and price menus; * Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen; * Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Qualifications * Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.