Culinary Specialist- Sous Chef - Hourly - Southern Methodist Univ.

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests every day in 15 countries. The company is rooted in service and united by a clear purpose: to do great things for each other, our partners, our communities, and our planet. Aramark’s mission underscores its commitment to providing every employee with equal employment opportunity and fostering an inclusive work environment free from discrimination based on race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other characteristic protected by applicable law.

Aramark’s expansive operations span various industries, including education, healthcare, business dining, sports, and entertainment, making it an ideal organization for career development and professional growth. Employees within Aramark benefit from a culture that values innovation, dedication, and teamwork, allowing them to reach their full potential in a supportive and challenging environment.

The role available is for a Kitchen Supervisor or Deputy Head Chef responsible for assuming complete responsibility for overall kitchen operations in the absence of the Head Chef. This opportunity involves managing kitchen operations efficiently to ensure high standards of food quality, safety, and service are consistently met. The Kitchen Supervisor plays a pivotal role in supporting the Head Chef by overseeing daily food preparation, enforcing food safety and hygiene standards, managing supplier relations, and maintaining inventory control.

Key responsibilities include supervising compliance with client contracts to ensure service excellence, developing and innovating menu cycles in line with budgeted profit margins, and maintaining the highest standards of food presentation and quality. The position also entails thorough oversight of food deliveries, verifying supplier standards, and rigorous implementation of HACCP procedures and food hygiene legislation.

The role demands strong leadership skills to evaluate the training needs of kitchen staff, ensure adherence to company policies including the dress code, and foster a positive working relationship with clients, customers, and staff. Additionally, the Kitchen Supervisor is expected to contribute to maintaining cleanliness and safety in the kitchen, perform stock takes, and assist with routine administrative tasks related to kitchen management.

This position is ideal for candidates with 1-2 years of professional kitchen experience, especially in industrial catering, who possess qualifications such as NVQ Levels 1, 2, and 3 or equivalent, and basic food hygiene certification. Candidates should demonstrate the ability to lead, communicate effectively, work independently or within a team, and adapt flexibly to changing duties and schedules. Dedication, reliability, and a courteous manner are essential traits for success in this role.

Working at Aramark means joining an organization that respects diversity, advocates equal opportunities, and offers a dynamic work environment that encourages continuous learning and professional development. Employees gain the chance to be part of a mission-driven company that values sustainable practices and community impact. Whether you are seeking a new challenge, a sense of belonging, or a great place to grow your culinary career, Aramark provides the resources, support, and culture necessary to help you thrive.