Job Description

At Aramark, our Sous Chefs play a critical role in delivering exceptional culinary experiences. The Sous Chef supports daily kitchen operations, oversees food preparation, and ensures quality, consistency, and safety in every dish. This role also includes coaching and leading kitchen staff while upholding Aramark’s standards of excellence.

Job Responsibilities

Leadership & Operations

• Lead by example to uphold Aramark's "Do It Right" philosophy
• Support and guide Line Cooks and Kitchen Staff to meet quality, safety, and cost goals
• Train team members on kitchen operations and food preparation techniques
• Maintain appropriate labor schedules and ensure coverage based on business needs
• Assist the Chef de Cuisine in daily operations and staff management
• Promote a culture of safety and professionalism in the kitchen

Culinary Execution

• Prepare and cook hot and cold food items according to recipes and production standards
• Ensure timely and efficient execution of food orders
• Maintain daily prep levels to support smooth restaurant operations
• Plate food with attention to visual presentation and quality
• Stay current with culinary trends and incorporate them as appropriate

Inventory & Compliance

• Order, receive, and log deliveries; monitor for discrepancies
• Conduct regular inventory checks and identify shortages or out-of-stock items
• Ensure proper handling, labeling, and storage of all food items
• Organize and maintain stockrooms and walk-in coolers
• Follow Aramark and regulatory guidelines for food safety, sanitation, and chemical handling

General Requirements

• Wear proper PPE and uniform; adhere to hygiene and grooming standards
• Report injuries or unsafe conditions to management immediately
• Complete all assigned duties and support additional responsibilities as needed

Work Environment

• Located in the back-of-house kitchen area
• Exposure to heated equipment, steam, loud noises, cleaning chemicals, and slippery surfaces
• Must be able to work in a physically demanding environment with standing, lifting, and movement throughout shifts

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Minimum 3 years of experience in a high-volume kitchen or equivalent culinary training
• Strong understanding of various cooking methods and kitchen operations
• Ability to manage a team and work collaboratively in a fast-paced environment
• Excellent communication, time management, and organizational skills
• Knowledge of Microsoft Outlook and basic computer skills
• Ability to follow safety protocols and company standards
• Completion of Aramark’s Hourly Food Handlers training within 30 days of hire
• Willingness to work flexible hours, including weekends and holidays

Preferred

• Culinary degree or formal culinary training
• ServSafe Certification
• 3+ years of culinary experience, including banquet, catering, or pastry experience

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).

Education

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