Sous Chef

Sous Chef

Chef-led menus designed around the people and the operational reality of each space. Reliable across locations, consistent across shifts, flexible enough to fit the way your business actually runs. From a single site to a national footprint, programs sized to what you need and built to flex as that changes. Programs leaders can count on, and employees come back for. Good food. Good people. Done right.

The Chef de Cuisine oversees specific station's culinary operations, including menu development, food production, and safety compliance. The primary focus is to maintain high-quality standards, manage a culinary team, and collaborate with other departments to deliver exceptional culinary experiences to guests.

Compensation: The salaried rate for this position is $47,500.00 to $86,000.00. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. Benefits: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

Job Responsibilities

• Create visually stunning and artistic food presentations that align with the operation's style and brand
• Collaborate with the culinary team to develop new menu items and seasonal offerings
• Ensure all cold food preparations are executed with precision, paying close attention to flavor, texture, temperature, and presentation
• Adhere to all food safety and sanitation guidelines and procedures. Handle, store, and rotate food products properly to minimize waste and maintain freshness. Keep the grill area clean, organized, and sanitized
• Maintain a clean and organized work area, including refrigeration units, to meet food safety and sanitation standards
• Follow recipes and portion control guidelines to maintain consistency in taste, presentation, and cost
• Assist in the receiving, storage, and rotation of cold food ingredients to minimize waste and ensure freshness
• Stay up to date with industry trends, new techniques, and ingredients to continually enhance the station
• Train and mentor junior culinary team members on cold food preparation techniques, plating aesthetics, and sanitation practices
• Collaborate with other kitchen departments to ensure smooth operations during service and timely food delivery

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
• Proficiency in managing budgets, controlling costs, and optimizing resources