Job Description

Job Description

Aramark Sports + Entertainment is seeking an Executive Chef to lead culinary operations at the House of Blues in Boston. As the Executive Chef, you will oversee the culinary team, including chef managers and hourly staff, while developing and executing innovative culinary solutions that meet the diverse tastes and expectations of our guests. Your leadership will be key in maintaining high standards of food production, presentation, and service, ensuring an exceptional experience for every guest. This role offers the opportunity to manage dynamic event-based operations, where no two days are alike.

You will work an event-based schedule, including nights, weekends, and occasional holidays.

We take a balanced approach to benefits. 

We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future. Click HERE to learn more. 

Culinary Excellence 

Calling all culinary innovators! Join Aramark, the largest U.S.-based food service provider and one of Forbes' Best Employers for 2024. As part of our commitment to culinary excellence, we offer unparalleled opportunities for professional growth and recognition. Our chefs have the chance to participate in the prestigious ProChef certification program at The Culinary Institute of America, with nearly 300 Aramark chefs already certified. You could also showcase your skills in our exciting Aramark Culinary Excellence (ACE) competition, where top chefs battle it out preparing four-course menus for ACF Master Chefs.

At Aramark, we value passion and dedication to craft, offering you the chance to create innovative menus across the United States. We believe our chefs are the driving force behind our culinary culture, shaping the way we inspire through food. With our focus on employee retention and development, you'll find opportunities to grow, advance, and make a lasting impact in the culinary world. Join us and feed your potential in a company that truly values its chefs! 

Job Responsibilities

• Culinary Leadership: Lead the culinary team, ensuring the execution of high-quality food production, presentation, and service standards across all food offerings.
• Team Management & Training: Manage and mentor chef managers and hourly culinary staff, fostering a culture of excellence and continuous learning. Provide training on best practices in food production and presentation.
• Guest & Client Engagement: Develop and maintain strong relationships with clients and guests to ensure a seamless and memorable dining experience. Interact directly with guests daily to gather feedback and ensure satisfaction.
• Operational Excellence: Ensure smooth kitchen operations, maintaining compliance with Aramark's SAFE food and quality assurance standards, as well as occupational and environmental safety policies.
• Financial Oversight: Manage food and labor budgets to meet financial goals while ensuring quality food production. Use performance metrics and data to identify opportunities for cost-saving and margin improvement.
• Menu Development: Oversee the execution and delivery of daily menus, incorporating regional culinary trends and guest preferences into offerings. Ensure accuracy in food consumption forecasting and inventory management.
• Procurement & Supply Chain: Oversee the procurement process, ensuring the use of authorized suppliers and maintaining proper inventory levels.
• Compliance & Standards: Ensure all operations align with Aramark's food safety standards and operational excellence guidelines, including managing waste, standard menus, and customer-driven menu adjustments.
• Maintenance & Equipment: Ensure all kitchen equipment is properly maintained and functioning, ensuring efficiency and safety in food preparation.
• Employee Engagement: Coach, reward, and recognize staff for excellent performance. Lead daily huddles and team meetings to ensure clear communication and alignment with operational goals.

Qualifications

• 10-12 years of culinary experience, with at least 5+ years in a culinary management role.
• Culinary degree or equivalent experience required.
• Experience working in high-volume environments, with a strong understanding of event-based operations.
• Ability to work flexible hours, including long shifts, nights, weekends, and holidays as needed.
• Advanced knowledge of culinary techniques, food safety standards, and kitchen operations.
• Strong leadership skills, with the ability to inspire and manage a team in a fast-paced environment.
• Excellent communication skills, both written and verbal.
• Proven ability to manage multiple tasks and simplify complex agendas for the team.
• Strong financial acumen, with experience managing budgets and controlling costs.

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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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