The Sous Chef is the lead culinary person responsible for supervising all culinary operations for a location.

Work Schedule: Monday-Friday, 2nd shift (12pm - 9pm)

Job Responsibilities:

• Trains and leads kitchen personnel.
• Supervises/coordinates all related culinary activities.
• Estimates food consumption and requisitions or purchases food.
• Selects and develops recipes and standardizes production recipes to ensure consistent quality.
• Establishes presentation techniques 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.

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.

• Equal employment opportunity.
• Opportunities for professional growth.
• Positive impact on employees and customers.

• At least 2-3 years in a related position.
• At least 2-3 years of post-high school education, preferably a culinary degree.
• Advanced knowledge of food principles and practices.
• Experiential knowledge of management of people and problems.
• Strong verbal, reading, and written communication skills.