PM Executive Sous Chef- Lockheed Martin HQ

PM Executive Sous Chef- Lockheed Martin HQ

Location: Bethesda, MD, US, 20817 Career Area: Culinary

Lockheed Martin's Center for Leadership Excellence was built in March of 2009. The property is the home base for all of Lockheed Martin's training/leadership forums for its various Business Resources Groups. It also hosts corporate meetings, social engagements and celebrations. The Center for Leadership Excellence has multiple features that makes it unique: Its open 24 hours a day, 7 days a week Our client (LM Employees) work a 4 days a week, 10-hour day schedule CLE has up to 350 events/100 trainings per year 183 Lodging Rooms 3 Restaurants: Innovations, TGR and Martin's Landing Newly renovated Cafteria "The Marketplace" Fitness Center Gift Shop with Barista Service

COMPENSATION: The salaried rate for this position is $75,000.00 to $85,000.00. 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

Job Responsibilities

• Leads day-to-day kitchen operations and provides clear direction to team
• Steps into roles or adjusts staffing to maintain smooth operations
• Sets performance standards and monitors team effectiveness
• Builds a culture of trust, respect, collaboration, and accountability
• Acts as a role model demonstrating professionalism and integrity
• Ensures policies and procedures are applied fairly and consistently
• Oversees staffing levels to meet service, operational, and financial goals
• Supervises food preparation teams and trains on techniques and equipment
• Establishes goals for performance, budgets, and team success
• Manages costs including food, supplies, uniforms, and equipment
• Ensures adherence to safety, sanitation, and food handling standards
• Oversees menu development, food quality, and presentation standards
• Drives exceptional guest service and handles feedback or complaints
• Coaches, mentors, and develops team members while managing performance
• Partners with culinary, FOH, and event teams to align training and execution

Qualifications

• High school diploma or GED; 6 years' experience in the culinary, food and beverage, or related professional area. OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years' experience in the culinary, food and beverage, or related professional area.