Catering - Sous Chef - Florida State University

Tallahassee, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

training programs

Career Development

Employee Discounts

Retirement Plan

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries worldwide. As a company deeply rooted in service and united by a shared purpose, Aramark strives to do great things for its employees, partners, communities, and the planet. The company emphasizes equal employment opportunity and fosters an inclusive culture that values diversity and non-discrimination on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or other protected characteristics. Aramark is committed to helping individuals develop their talents, fuel their passions, and empower their professional growth, ensuring that every employee feels a true sense of belonging and has the opportunity to pursue new challenges within a supportive environment.

The role of Assistant Head Chef at Aramark is a critical leadership position within the kitchen operation. This role primarily requires stepping in to assume complete responsibility for overall kitchen management during the absence of the Head Chef, adhering closely to the standards and job responsibilities defined by the Head Chef. The Assistant Head Chef supports efficient kitchen management at all times, ensuring that every aspect of daily food preparation, hygiene, quality, and service is maintained at the highest level. This role involves active engagement with daily kitchen operations, enforcing compliance with client contracts, and guaranteeing strict adherence to food safety and hygiene legislation. The Assistant Head Chef is expected to be deeply involved in menu planning while always seeking innovation and variety, balancing creative culinary approaches with budgeted gross profit margins.

Further responsibilities include ensuring the highest standards of food quality, presentation, and service while managing food procurement through approved suppliers to optimize costs. The role also involves a thorough verification process for food deliveries, validating product quality and collaborating on supply chain challenges. Compliance with food hygiene regulations and HACCP procedures is paramount, alongside maintaining accurate records and food safety checks. The Assistant Head Chef contributes to stocktaking procedures, evaluates training needs for kitchen staff, and promotes a strong culture of cleanliness and hygiene within the team. Effective communication and relationship building with clients, customers, and staff are crucial, as is the enforcement of company dress code and other operational standards.

Overall, this position demands someone able to perform a variety of service-oriented tasks that support food preparation, hygiene, safety, and the efficient running of the kitchen unit. Aramark provides a dynamic, supportive environment for culinary professionals seeking to grow their careers while contributing meaningfully to exceptional guest experiences.

Job Requirements

NVQ Level 1, 2 & 3 or equivalent
1-2 years experience in a professional kitchen or productive catering
Basic food hygiene certification
Experience of H.A.C.C.P documentation
Experience of menu planning
Strong people leadership skills
Ability to follow accurately and issue instructions
Good reliability and time keeping
Flexible approach to hours and duties
Willingness to undergo training

Job Qualifications

Ability to lead kitchen operation in Head Chef's absence
Ability to balance multiple tasks
Ability to deal and communicate optimally with staff and customers at all levels
Ability to follow accurately and issue instructions, written or oral
Strong people leadership skills
NVQ Level 1,2 & 3 or equivalent
Basic Food Hygiene
1-2 years experience in a professional kitchen or productive catering
Experience of purchasing and profit optimization
Experience in industrial catering
Experience of H.A.C.C.P documentation
Experience of menu planning
Dedication and self-motivation
Good reliability and time keeping
To work on own initiative or as part of a team
Courteous manner
Flexible approach to hours and duties
Willingness to undergo training as the need arises

Job Duties

Day to day involvement to a high standard, in compliance with client contract
To fully familiarise yourself with all company policy and procedures and to guarantee daily implementation of Food Safety and Hygiene are maintained in the kitchen in line with current legislation
To assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins
To make certain the highest standard of food quality, presentation and service are achieved and maintained
To aid with all food orders ensuring that only approved suppliers are used in order to fully exploit broker supplier costs
To share responsibility with the Head Chef for the checking, probing and signing of food deliveries to verify that only the highest standards of produce is accepted into the unit and to corroborate the accurate procedures are followed if experiencing any difficulties with suppliers
To ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation