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.
If you are interested in future Executive Sous Chef opportunities with Aramark Nexus, please apply.
Many Aramark Nexus opportunities are based in remote or residential workforce community locations. Depending on the assignment, Aramark employees may have access to free on-site accommodations as part of their employment.
These accommodations are designed to support employees working in unique operating environments where living on site may be part of the experience. Meals may also be included for Aramark staff while assigned to the location.
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.
Culinary leadership and operations
Support daily culinary operations across high-volume Nexus dining environments.
Help oversee multi-concept, multi-station, residential dining, production, and service operations.
Ensure culinary standards, recipe execution, food quality, portion control, presentation, and service standards are consistently met.
Support menu development, recipe standardization, production planning, and culinary execution in partnership with the Executive Chef or senior culinary leader.
Manage high-volume production to meet guest demand while supporting efficient service flow and consistent food quality.
Expedite service during peak periods to maintain smooth kitchen workflow, timely service, and a strong guest experience.
Monitor food preparation, holding, temperature standards, production pars, and final presentation.
Help identify operational gaps and support practical solutions that improve quality, service, safety, and efficiency.
Team management and supervision
Supervise Chef Managers, cooks, production teams, and other culinary employees as assigned.
Provide clear performance expectations, regular feedback, coaching, and development for culinary leaders and hourly team members.
Support scheduling and labor allocation across front-of-house and back-of-house food service needs.
Train supervisory staff and kitchen employees on leadership practices, recipe consistency, portion control, equipment operation, food safety, and production standards.
Foster a positive kitchen culture built on teamwork, accountability, urgency, hospitality, and safety.
Partner with culinary leadership to support onboarding, training, daily huddles, shift communication, and team development.
Reward and recognize employees for strong performance, teamwork, safety, and service.
Financial and inventory control
Monitor food costs through portion control, waste reduction, production planning, and disciplined prep management.
Support ordering and inventory management to ensure proper stock levels without over-purchasing.
Review waste logs, production needs, and inventory trends with culinary leaders to adjust production pars and improve efficiency.
Support labor management, cost control, inventory accuracy, purchasing discipline, and operational reporting.
Help ensure authorized suppliers, approved products, and Aramark procurement processes are followed.
Use production data, guest demand, inventory movement, and service trends to support decision-making.
Safety, sanitation, and compliance
Enforce food safety, sanitation, workplace safety, and quality assurance standards across culinary operations.
Support HACCP, ServSafe, local health department, Aramark SAFE, and Quality Assurance compliance.
Conduct daily inspections of stations, production areas, walk-ins, storage areas, equipment, and sanitation practices.
Ensure proper temperature logging, allergen protocols, labeling, dating, storage, and food handling practices.
Support equipment operation, cleanliness, maintenance needs, and safe use of kitchen tools and systems.
Follow all applicable policies, rules, and regulations, including those related to safety, health, wage and hour, food handling, and workplace expectations.
Perform other duties as assigned.
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.
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.
