Aramark is seeking an Executive Sous Chef to join our team at 700 Universe Blvd, Juno Beach, FL 33408. As an Executive Sous Chef, you will be responsible for menu planning, food quality, kitchen management, and more. If you have a degree in Culinary Arts, experience in back of house operations, and are ServSafe Certified, we want to hear from you!

Responsibilities:

• Menu planning and development.
• Food cost management.
• Banquet catering.
• Food preparation and cooking.
• Ordering and purchasing.
• Ensuring sanitation and food safety standards.
• Managing kitchen staff and payroll.

Company Information: Aramark provides food, facilities, and uniform services to education, healthcare, business and industry, sports, leisure, and corrections clients in North America and internationally. It offers managed services including dining, catering, food service management, convenience-oriented retail operations, grounds and facilities maintenance, custodial, energy and construction management, and capital project management.

EEO Statement: Aramark is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

DEI Statement: At Aramark, we are committed to creating a diverse, equitable, and inclusive workplace where all employees feel valued and respected. We believe that diversity drives innovation and creativity, and we strive to build a culture that celebrates our differences.

Salary Range: $30,000.00 - $50,000.00

Employment Type: Full Time

Years Experience: 3 - 5 years

Salary: $15 - $25 Hourly

Bonus/Commission: No

• Health Insurance.
• Dental Insurance.
• Vision Insurance.
• Health Savings Accounts (HSAs).

• Degree in Culinary Arts.
• Experience in back of house operations.
• ServSafe Certified.
• Menu planning and development.
• Food cost management.
• Banquet catering.
• Food preparation and cooking.
• Ordering and purchasing.
• Ensuring sanitation and food safety standards.
• Managing kitchen staff and payroll.