Sous Chef

Job Description

We are seeking a passionate and experienced Sous Chef to join our culinary team. This role requires strong leadership, creativity, and a commitment to delivering exceptional dining experiences.

The Sous Chef is a leadership position overseeing hourly culinary staff and is responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs.

This is an hourly position with a payrate of $27.00 per hour and requires a resume to be uploaded for consideration.

Job Responsibilities

• Oversee day-to-day culinary execution across all food stations.
• Supervise union culinary employees per collective bargaining agreements. Delegate, and
  manage union cooks, stewards, and prep teams within CBA guidelines.
• Assist the Executive Chef with developing and executing theme meal, and pop-up event menus,
  adhering to established recipes and brand standards.
• Enforce all health and safety standards (HACCP, local health department guidelines) and lead by
  example with proper food handling.
• Support the Food Production Manager by maintaining clean and organized storage areas,

• Requires at least 2+ years of progressive culinary management experience in high volume
  venues; sports, arenas, convention center, casino or hotel banquet background strongly preferred.
• Culinary degree or equivalent experience is required
• Requires strong multitasking, organizational, communication, and leadership skills
• Ability to effectively communicate orally, written, and electronically.
• Experience working in or managing a union kitchen environment is preferred.
• Excellent interpersonal and conflict-resolution skills
• Proficient in large-scale production, premium service, and catering operations strongly preferred.
• Strong knowledge of food safety and sanitation guidelines (ServSafe certification preferred).
• Flexible schedule including nights, weekends, and holidays
• Occasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing
  50 pounds or less