Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,304.00 - $73,000.00
Work Schedule
Weekend Shifts
Benefits
Dental Insurance
Health Insurance
Disability insurance
Vision Insurance
Parental leave
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, serving millions of guests every day across 15 countries. The company prides itself on being deeply rooted in service and united by a shared purpose to make a positive impact for their partners, communities, and the planet. With a strong commitment to diversity, equity, and inclusion, Aramark ensures equal employment opportunities, without discrimination based on race, color, religion, national origin, age, sex, gender identity, disability, sexual orientation, military status, or other legally protected characteristics. The company fosters an environment that encourages career development, nurtures individual talents, fuels passions, and empowers professional growth.
The role of Hotel Sous Chef at Aramark is an exciting opportunity to join a dynamic culinary team supporting the renowned Legoland California. This leadership position holds responsibility for overseeing hotel culinary operations, ensuring exceptional food quality, safety, and presentation standards that align with the high guest experience expectations of a family-friendly resort environment. The role commands a salary range from $70,304 to $73,000, reflecting the importance and responsibility of the position within the company’s hospitality operations.
As Hotel Sous Chef, you are the pivotal culinary leader guiding the kitchen team to deliver outstanding customer service with a focus on creating a positive and memorable experience for children and guests alike. Your leadership includes training and managing kitchen personnel, coordinating culinary activities, and maintaining consistent quality through the development and standardization of recipes. You will be deeply involved in managing inventory, minimizing food waste, and controlling costs including labor and food expenses, ensuring efficient operation and maximizing profitability.
Additionally, your responsibilities extend to ensuring strict compliance with Aramark’s food safety, sanitation, and health standards as well as local regulations such as San Diego County and OSHA policies. You will oversee the operation and maintenance of kitchen equipment, monitor safety hazards, and maintain clean and organized workstations and storage areas. Your collaboration with catering and special events staff will be essential to support Aramark’s full-service culinary offerings.
The work schedule for this position is event-based and will require flexibility, including availability during evenings, weekends, and holidays. This reflects the dynamic nature of hospitality services and the commitment to delivering excellence during peak periods and special occasions.
At Aramark, the culture encourages continual skill development and adaptability, recognizing that job duties may evolve to meet business needs. This commitment to growth ensures that employees not only contribute meaningfully to the company’s success but also achieve personal and professional advancement within a supportive and inclusive environment.
The role of Hotel Sous Chef at Aramark is an exciting opportunity to join a dynamic culinary team supporting the renowned Legoland California. This leadership position holds responsibility for overseeing hotel culinary operations, ensuring exceptional food quality, safety, and presentation standards that align with the high guest experience expectations of a family-friendly resort environment. The role commands a salary range from $70,304 to $73,000, reflecting the importance and responsibility of the position within the company’s hospitality operations.
As Hotel Sous Chef, you are the pivotal culinary leader guiding the kitchen team to deliver outstanding customer service with a focus on creating a positive and memorable experience for children and guests alike. Your leadership includes training and managing kitchen personnel, coordinating culinary activities, and maintaining consistent quality through the development and standardization of recipes. You will be deeply involved in managing inventory, minimizing food waste, and controlling costs including labor and food expenses, ensuring efficient operation and maximizing profitability.
Additionally, your responsibilities extend to ensuring strict compliance with Aramark’s food safety, sanitation, and health standards as well as local regulations such as San Diego County and OSHA policies. You will oversee the operation and maintenance of kitchen equipment, monitor safety hazards, and maintain clean and organized workstations and storage areas. Your collaboration with catering and special events staff will be essential to support Aramark’s full-service culinary offerings.
The work schedule for this position is event-based and will require flexibility, including availability during evenings, weekends, and holidays. This reflects the dynamic nature of hospitality services and the commitment to delivering excellence during peak periods and special occasions.
At Aramark, the culture encourages continual skill development and adaptability, recognizing that job duties may evolve to meet business needs. This commitment to growth ensures that employees not only contribute meaningfully to the company’s success but also achieve personal and professional advancement within a supportive and inclusive environment.
Job Requirements
- High school diploma or equivalent
- 2-3 years experience in a culinary role
- post-high school education preferably in culinary arts
- advanced knowledge of food profession principles
- experience managing people and resolving problems
- strong verbal, reading, and written communication skills
- flexibility to work evenings, weekends and holidays according to event based schedule
Job Qualifications
- At least 2-3 years in a related culinary position
- at least 2-3 years of post-high school education, preferably a culinary degree
- advanced knowledge of the principles and practices within the food profession
- experiential knowledge of management of people and problems
- verbal, reading, and written communication skills
- ability to work an event based schedule including evenings, weekends and holidays
Job Duties
- Work effectively with team members to deliver exceptional customer service focusing on creating a positive experience for children and all guests
- train and manage kitchen personnel and supervise or coordinate all related culinary activities
- select and develop recipes as well as standardized production recipes to ensure consistent quality
- assist in identifying training needs and assist in the execution of appropriate training where necessary
- manage ordering and inventory processes for assigned locations
- minimize food waste through effective management practices
- understand and monitor how forecast, labor, food cost and other expenses affect business and respond accordingly
- establish and follow presentation technique and quality standards, and plan and price menus
- ensure proper equipment operation and maintenance and ensure proper safety and sanitation in kitchen
- ensure equipment functions properly and shop areas meet safety and health standards to pass audits and have the ability to recognize and report safety hazards
- coordinate and assist in maintaining a clean and organized workstations and storage area, including sweeping, mopping, washing, scrubbing, and polishing kitchen surfaces
- assist with catering and special events as needed
- adhere to the uniform policy
- adhere to Aramark and client companies, San Diego County, and OSHA safety policies and procedures for proper food safety, sanitation, storage and disposal
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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