Aramark at Indiana University of Pennsylvania is currently seeking a Sous Chef to support the residential dining program! The Sous Chef is responsible for executing culinary solutions to meet production, presentation, and service standards. This role applies culinary techniques to food preparation and manages the final presentation and service of food.

Job Responsibilities:

• Reports to and supports our Residential Chef in overseeing the culinary team for daily culinary operations.
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards.
• Trains and manages culinary and kitchen employees to use best practice food production techniques.
• Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Rewards and recognizes employees.
• Completes and maintains all staff records including training records, shift opening/closing checklists and performance data.
• Develops and maintains effective client and guest rapport for mutually beneficial business relationships.
• Aggregates and communicates regional culinary and ingredient trends.
• Maintains integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items.
• Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards.
• Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchase.
• Ensures proper equipment operation and maintenance.
• Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations.
• Complies with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.

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.
• Collaborative team environment.

• Culinary degree preferred or at least 3 years of related experience.
• Advanced knowledge of food principles and practices.
• Excellent communication and organizational skills.
• Ability to work in a collaborative team dynamic.
• Capable of lifting, carrying, pushing, and pulling up to 50 lbs.
• Ability to stand for extended periods of time.
• Availability for event-based hours including evenings, weekends, and holidays.