Executive Sous Chef

Executive Sous Chef

Aramark SeniorLIFE+ is seeking a talented and motivated Sous Chef to support the day-to-day culinary operations within a healthcare dining environment. This position plays a critical leadership role in ensuring exceptional food quality, operational efficiency, and adherence to all food safety and sanitation standards. The Sous Chef partners closely with the Head Chef to manage kitchen operations and staff while maintaining a high standard of service. In the absence of the Head Chef, the Sous Chef assumes full responsibility for the overall kitchen operation, ensuring seamless execution of all culinary and administrative functions.

SeniorLIFE+ Services elevates the quality and service of Dietary and Housekeeping Departments in healthcare and senior living facilities. As an industry leader in hospitality services, we are committed to enhancing the resident and patient experience through innovation, excellence, and compassionate service. This is an outstanding opportunity for a culinary professional seeking career growth with a respected organization dedicated to making a meaningful impact.

Salary Range: $55,000 $58,000 annually Compensation is determined based on a variety of factors, including skills, qualifications, certifications, relevant experience, and market considerations. This salary range represents Aramark's good-faith estimate of compensation for this position at the time of posting. Employment with Aramark is on an at-will basis. Aramark reserves the right to modify compensation, benefits, and other discretionary programs at any time, consistent with applicable laws and business needs.

Key Responsibilities:

• Support the Head Chef in the daily management and operation of the kitchen in accordance with client and company standards.
• Assume full responsibility for kitchen operations during the Head Chef's absence.
• Ensure compliance with all company policies, food safety regulations, sanitation requirements, and health codes.
• Assist in developing and implementing menu cycles that promote variety, innovation, resident satisfaction, and budgetary goals.
• Maintain the highest standards of food quality, presentation, and customer service.
• Assist with food ordering and inventory management, ensuring approved vendors and purchasing practices are utilized.
• Participate in receiving and inspecting food deliveries to ensure quality standards and proper receiving procedures are followed.
• Maintain HACCP documentation and ensure food safety monitoring systems are accurately completed and documented.
• Support inventory controls and participate in regular stock counts.
• Assist with training, coaching, and development of kitchen team members.
• Promote a culture of cleanliness by ensuring all assigned cleaning and sanitation duties are completed to established standards.
• Conduct routine kitchen safety reviews and identify potential hazards.
• Foster positive working relationships with residents, staff, clients, vendors, and leadership.
• Ensure team members consistently adhere to company dress code and professional appearance standards.
• Perform additional duties as assigned to support food service operations, safety, and customer satisfaction.

Qualifications:

• Ability to lead and manage kitchen operations independently in the Head Chef's absence.
• Strong organizational skills with the ability to prioritize and manage multiple tasks effectively.
• Excellent communication and interpersonal skills with the ability to interact professionally at all levels.
• Strong leadership, coaching, and team development capabilities.
• Knowledge of food safety, sanitation, and HACCP principles.
• Experience with inventory management, purchasing, and food cost controls.
• Experience with menu planning and execution.
• Demonstrated reliability, professionalism, and strong work ethic.
• Ability to work independently as well as collaboratively within a team environment.
• Flexible schedule and willingness to work varying hours as needed.
• Commitment to ongoing professional development and training.
• Preferred Qualifications:
• NVQ Levels 1, 2, and 3 (or equivalent culinary certification).
• Basic Food Hygiene Certification.
• One to two years of experience in a professional kitchen, healthcare dining, senior living, or high-volume catering environment.
• Experience in healthcare, institutional, or industrial food service operations.
• Associate degree in Culinary Arts, Hospitality Management, or a related field preferred.