Executive Sous Chef - Western Carolina University
Aramark
Executive Sous Chef
Grow your culinary career with us! Enjoy all the benefits of working for a global company while experiencing the beauty of the mountains in Western North Carolina. We provide access to leadership development, optional travel to support a rapidly growing segment of Collegiate Hospitality and will support Chef and other professional certifications and accreditations.
The Executive Sous Chef is responsible for overseeing culinary staff and developing and executing culinary solutions to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.
Job Responsibilities:
- Trains and leads kitchen personnel
- Supervises/coordinates all related culinary activities
- Estimates food consumption and requisition or purchase food
- Selects and develops recipes and standardize production recipes to ensure consistent quality
- Establishes presentation technique and quality standards, and plans and prices menus
- Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
- Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
Qualifications:
- Requires at least 2-3 years in a related position
- Requires at least 2-3 years of post-high school education, preferably a culinary degree
- Requires advanced knowledge of the principles and practices within the food profession
- Requires experiential knowledge of management of people and/or problems
- Requires verbal, reading, and written communication skills
Vacancy posted 2 days ago
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