Chef de Cuisine

As Chef de Cuisine for LSU Athletics Concessions at Aramark, you will lead all culinary operations for high-volume sports venues. Oversee menu planning, game-day production, food quality, and safety across multiple concession outlets. Supervise, train, and schedule kitchen and line staff while promoting Aramark's culture of service, teamwork, and inclusivity. Manage food costs, inventory, and vendor relationships to meet budget and brand standards. Partner with operations and client stakeholders to deliver exceptional fan experiences and continuously improve speed, consistency, and presentation on event and non-event days.

Responsibilities

• Lead culinary operations for LSU Athletics concessions outlets
• Plan and execute event-day and non-event menus
• Ensure food quality, safety, and sanitation compliance
• Supervise, train, and schedule culinary and line staff
• Manage food cost, inventory, and vendor relationships
• Maintain consistency, speed, and presentation in high-volume service
• Collaborate with operations, client, and venue stakeholders
• Implement Aramark standards and safety practices
• Support budgeting, forecasting, and cost-control initiatives
• Drive continuous improvement in fan and guest experience

Required Skills

• High-volume culinary production
• Menu planning and costing
• Food safety and sanitation (HACCP, Serv
• Safe)
• Staff supervision and scheduling
• Inventory and vendor management
• Concession or stadium operations
• Quality and portion control
• Budgeting and cost control
• Time and event management
• Customer and client relations