Executive Sous Chef - Aramark Nexus

Executive Sous Chef - Aramark Nexus

Aramark Nexus is seeking experienced Executive Sous Chef candidates who are interested in future culinary leadership opportunities across Nexus locations throughout the United States. If you are an Executive Sous Chef, Sous Chef, Chef Manager, Senior Sous Chef, Culinary Manager, Food Production Manager, or high-volume culinary leader interested in joining Aramark Nexus, please apply to be considered for current and future opportunities. Aramark Nexus opportunities are often located in remote or unique workforce community environments where our teams support large-scale hospitality, food service, residential, facilities, transportation, recreation, wellness, housekeeping, maintenance, retail, safety, and guest services operations. These roles are designed for culinary leaders who can support high-volume production, lead teams, maintain food quality, and execute a consistent guest experience in complex operating environments.

The Executive Sous Chef supports daily culinary operations in a high-volume Nexus food service environment. This role helps oversee multi-concept dining, production, food preparation, recipe execution, safety, sanitation, inventory, ordering, team leadership, and service standards. The Executive Sous Chef works closely with the Executive Chef or senior culinary leader and may supervise Chef Managers, cooks, production teams, and other kitchen employees. This is a hands-on culinary leadership role. The right candidate will be comfortable leading from the floor, supporting daily production, expediting service during peak periods, training kitchen leaders, holding standards, managing food cost, and ensuring the culinary operation is prepared, organized, safe, and ready for service.

Nexus is looking for builders and operators. This role is a strong fit for culinary leaders who have helped open, improve, stabilize, or scale high-volume food service operations and who understand how to execute with urgency, quality, discipline, and hospitality.

About Aramark Nexus

Aramark Nexus is redefining workforce communities for the industries building the future. Nexus develops and operates hospitality-driven workforce communities that support major infrastructure, energy, technology, and industrial projects across the United States. Our communities provide housing, dining, recreation, wellness, transportation, housekeeping, facilities, guest services, and support services designed to create an exceptional living experience for residents working on critical projects. Unlike traditional workforce housing operations, Nexus is built around a hospitality-first philosophy. We believe residents deserve an experience that feels more like a premium hotel or resort than a temporary work camp. Our culinary teams help create environments where people can recharge, connect, and perform at their best.

For candidates looking for Executive Sous Chef, Sous Chef, Chef Manager, Culinary Manager, food service leadership, high-volume production, or remote hospitality culinary opportunities, Aramark Nexus offers the opportunity to lead meaningful work, develop teams, and help shape the future of workforce hospitality.

Job Responsibilities

• Culinary leadership and operations
• Team management and supervision
• Financial and inventory control
• Safety, sanitation, and compliance

Qualifications

Must be 18 years of age or older. Requires 3 or more years of culinary management experience in a high-volume food service, hospitality, dining, or production environment. Experience managing subordinate supervisors, Chef Managers, kitchen leads, cooks, or culinary teams required. Culinary degree, formal culinary training, apprenticeship, or equivalent professional experience preferred. ServSafe Manager certification required or ability to obtain based on business requirements. Strong knowledge of culinary production, food safety, sanitation, recipe execution, portion control, and kitchen operations. Experience supporting high-volume equipment, production schedules, service execution, and prep management. Strong communication skills with the ability to lead, coach, and work collaboratively under pressure. Ability to manage multiple priorities in a fast-paced culinary environment. Ability to support labor scheduling, inventory systems, ordering, waste tracking, and basic financial controls. Strong computer skills, including Microsoft Office, email, and basic reporting or inventory tools. Ability to work on site in remote or residential workforce community locations throughout the United States, depending on business needs. Ability to work a flexible schedule that may include days, evenings, weekends, holidays, and extended operational needs. Ability to stand, walk, bend, lift, and work in a physically active kitchen environment. Preferred Experience Experience as an Executive Sous Chef, Senior Sous Chef, Sous Chef, Chef Manager, Culinary Manager, Food Production Manager, or high-volume kitchen leader. Experience in workforce communities, remote hospitality, resorts, hotels, large-scale residential dining, corporate dining, campus dining, healthcare food service, senior living, sports and entertainment, industrial dining, contract food service, or high-volume restaurant operations. Experience overseeing multi-station, multi-concept, or large-scale dining operations. Experience managing Chef Managers, supervisors, cooks, prep teams, production teams, stewards, and kitchen support staff. Experience opening, mobilizing, improving, stabilizing, or scaling culinary operations. Experience with food cost, labor scheduling, inventory, ordering, procurement, waste management, recipe standardization, and production planning. Experience supporting allergen controls, HACCP, ServSafe, health department standards, sanitation, and Quality Assurance expectations. Experience working in a 24/7 operation where consistency, speed, safety, hospitality, and operational follow-through are essential.