Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $62,000.00 - $79,200.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
employee recognition programs
Job Description
Aramark is a leading global provider of food services, facilities management, and uniform services. The company proudly serves millions of guests daily across 15 countries, delivering exceptional experiences through high-quality culinary offerings and efficient facilities operations. Known for its commitment to service, Aramark is dedicated to fostering an inclusive and supportive work environment that encourages professional growth and development. As a purpose-driven organization, Aramark emphasizes the importance of community engagement, sustainability, and innovation in all aspects of its business.
The Executive Sous Chef role at Aramark plays a crucial part in maintaining the company's high culinary standards and delivering out... Show More
The Executive Sous Chef role at Aramark plays a crucial part in maintaining the company's high culinary standards and delivering out... Show More
Job Requirements
- Culinary degree or equivalent experience
- Over 4 years of culinary management experience
- Experience in high volume special events culinary operations preferred
- Advanced knowledge of food preparation and safety standards
- Strong leadership and communication skills
- Ability to work flexible schedules including event-based hours
- Physical ability to lift up to 50 lbs and stand for long periods
- Commitment to comply with all safety and quality policies
Job Qualifications
- Culinary degree or equivalent with over 4 years of culinary management experience
- Experience in high volume special events culinary operations preferred
- Advanced knowledge of food profession principles and practices
- Ability to maintain effective client and customer relationships
- Strong multitasking, organizational, communication, and leadership skills
- Ability to lift, carry, push, and pull up to 50 lbs and stand for extended periods
- Availability to work event-based hours including evenings, weekends, and holidays
Job Duties
- Ensure culinary production aligns with the Executional Framework
- Ensure proper culinary standards and techniques for food preparation, production, presentation, and service
- Manage culinary team including chef managers and hourly staff to ensure quality in food presentation
- Train and manage culinary and kitchen employees in best practice food production techniques
- Coach employees to create a shared understanding of goals and methods
- Reward and recognize employees
- Plan and execute team meetings and daily huddles
- Maintain all staff records such as training, shift opening/closing checklists, and performance data
- Develop and maintain effective client and guest rapport
- Interact with guests daily
- Aggregate and communicate regional culinary and ingredient trends
- Deliver food and labor targets
- Focus on margin improvement by understanding performance metrics, data, orders, and inventory trends
- Ensure efficient execution and delivery of culinary products according to the daily menu
- Maintain food quality and safety in line with Aramark standards
- Comply with Operational Excellence fundamentals including waste management and standardized processes
- Understand supply chain and procurement processes, ensuring use of authorized suppliers
- Implement the Food Framework
- Accurately estimate food consumption for requisitions and purchases
- Ensure proper operation and maintenance of equipment
- Comply with Aramark SAFE food and Quality Assurance standards and occupational and environmental safety policies
- Follow all applicable policies, rules, and regulations including safety, health, and wage and hour
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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