The Executive Sous Chef with the National Museum of Marine Corps 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 to meet customer and client needs and tastes.

The Executive Sous Chef oversees and manages culinary operations to meet production, presentation, and service standards. This includes applying culinary techniques to food preparation and managing the final presentation and service of food.

Key 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 the 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.
• Plans and executes team meetings and daily huddles.
• Develops and maintains effective client and guest rapport for mutually beneficial business relationships.
• Interacts directly with guests daily.
• 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.
• 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.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

• Opportunity for professional growth and development.
• Engagement in a diverse work environment.
• Equal employment opportunity.

• At least 4 years of culinary experience.
• Minimum 2 years in a management role preferred.
• Culinary degree or equivalent experience.
• Ability to multi-task.
• Advanced knowledge of food profession principles and practices.
• Strong oral, reading, and written communication skills.