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Aramark Logo Aramark · Gastronomy

Jr. Executive Sous Chef

United States, Pittsburgh Employment contract · Job Posted January 24, 2026
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Job Description

The Jr. 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.

Job Responsibility

  • Reports to and supports our Executive Chef in overseeing the culinary team for daily culinary operations and special events of varied size at PNC Park
  • 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

Requirements

  • 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
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