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 high-volume venues
Oversee menu planning and game-day production
Manage food costs and staff scheduling
Qualifications
Experience as Chef de Cuisine or head chef
Concessions or high-volume catering experience
Bilingual a plus
Required Skills
culinary leadershipkitchen managementmenu planningfood safetycost control