Job Description

Job Description

The Executive Sous Chef plays a key leadership role in managing all back-of-house culinary operations at Oracle Park, home of the San Francisco Giants.

Working closely with the Senior Executive Chef, this position ensures consistent food quality, adherence to safety standards, and efficient service across all stadium food venues, including suites, clubs, restaurants, concessions, press dining and catering.

The Executive Sous Chef must demonstrate strong leadership and communication skills while working in a union environment, respecting collective bargaining agreements (CBAs), resolving disputes professionally, and maintaining positive labor relations.

COMPENSATION: The salary range for this position is $120,000 to $130,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.​

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation . ​

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.

Job Responsibilities

• Daily BOH Operations:
  Oversee day-to-day culinary execution across all outlets including clubs, luxury suites, press dining, restaurants, and concessions.
• Union Labor Management:
  Supervise union culinary employees per collective bargaining agreements. Schedule, delegate, and manage union cooks, stewards, and prep teams within CBA guidelines.
• Collaboration with Union Stewards & HR:
  Communicate effectively with union stewards and HR on staffing, grievances, and contract adherence. Participate in grievance resolutions when needed.
• Staff Supervision & Leadership:
  Direct, coach, and mentor chefs and culinary leads to ensure standards are consistently met in all areas.
• Game Day Execution:
  Take charge of BOH operations on all event days. Provide visible leadership during peak periods, ensuring efficient and professional service.
• Menu & Recipe Execution:
  Assist the Senior Executive Chef with developing and executing seasonal and event-based menus, adhering to established recipes and brand standards.
• Food Safety & Sanitation:
  Enforce all health and safety standards (HACCP, local health department guidelines) and lead by example with proper food handling.
• Inventory & Cost Control:
  Maintain accurate inventory, reduce waste, and assist in managing food and labor costs in alignment with budget targets.
• Training & Onboarding:
  Train union culinary staff on culinary techniques, safety, station setups, and service timing expectations.
• Culinary Standards:
  Ensure all food is prepared and presented to stadium, team, and corporate quality standards, including high-profile and VIP dining areas.
• Scheduling & Staffing:
  Assist in developing labor deployment plans. Approve schedules and adjust staffing levels based on event needs, within union rules.
• Discipline & Documentation:
  Follow proper protocols when addressing performance issues with union staff, ensuring documentation is accurate and HR-approved.
• Special Events & Catering:
  Oversee off-day and special event culinary services including concerts, private events, and media functions.
• Kitchen Maintenance:
  Monitor kitchen cleanliness and equipment functionality. Coordinate repairs and maintenance with facilities and engineering teams.
• Vendor & Receiving Oversight:
  Collaborate with purchasing and receiving teams to ensure quality, accuracy, and compliance with inventory and safety procedures.
• Production Planning:
  Develop prep schedules, par sheets, and production plans for all events. Ensure readiness across all BOH teams.
• Collaboration with FOH & Ops Teams:
  Partner with front-of-house managers, concessions leaders, and premium service teams to ensure smooth operations and guest satisfaction.
• Leadership Presence:
  Maintain a high level of visibility in kitchens and service areas. Serve as a calm, respected leader during fast-paced service windows.
• Reports & Compliance:
  Complete required reports, temperature logs, food safety audits, and incident documentation in a timely and accurate manner.
• Coverage & Succession:
  Assume full culinary leadership in the absence of the Senior Executive Chef and assist in developing future culinary leaders from within the team.

Qualifications

• Culinary degree or equivalent hands-on experience required.
• 10+ years of progressive culinary leadership experience in high-volume venues; sports, arenas, convention center, casino or hotel banquet background strongly preferred.
• Experience working in or managing a union kitchen environment is required.
• Excellent interpersonal and conflict-resolution skills; must be able to navigate union dynamics effectively.
• Proficient in large-scale production, premium service, and catering operations.
• Strong knowledge of food safety and sanitation guidelines (ServSafe certification preferred).
• Flexible schedule including nights, weekends, and holidays
• Occasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less
• Ability to provide culinary support to Aramark accounts in market and out of state. 

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on  Facebook ,  Instagram and  Twitter .

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