Sous Chef

Tallahassee, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Career development opportunities

Employee Discounts

flexible schedule

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. Their dedication to service is rooted in a passionate commitment to make a positive impact not only on their clients and partners but also on their communities and the planet. As a company that values diversity and inclusion, Aramark strives to provide equal employment opportunities, ensuring every employee can participate fully and fairly in all aspects of the organization. They boast a collaborative workplace where career growth and personal development are prioritized, empowering employees to excel and reach their full potential. Known for their extensive services in various sectors including healthcare, education, and sports and entertainment, Aramark offers a dynamic and rewarding environment for professionals passionate about making a difference in the food service and hospitality industry.

The Chef Manager role at Aramark is an exciting leadership position that combines culinary excellence with team management and operational oversight. Reporting directly to the General Manager, the Chef Manager is central to upholding Aramark's standards of quality and customer satisfaction. This position involves hands-on leadership to develop kitchen personnel, ensuring the delivery of exceptional food experiences alongside outstanding customer service. The Chef Manager must have expertise not only in culinary arts but also in kitchen operations, safety protocols, and budget management. This role requires a balance of creativity and practicality, as the Chef Manager will be responsible for developing recipes, setting quality standards, planning menus, and overseeing special events and catering functions.

Safety and sanitation are paramount, requiring vigilant maintenance of kitchen equipment and adherence to cleanliness protocols to ensure a safe work environment. The Chef Manager also plays a critical role in client relations, building and maintaining positive partnerships that enhance the overall dining experience. Additionally, this position demands financial savvy to estimate food consumption accurately, manage food purchasing within budget limits, and assist in executing company-developed programs effectively. At Aramark, the Chef Manager is not just a kitchen leader but a pivotal team member who fosters growth opportunities, supports company goals, and helps to innovate within the culinary sphere. Passionate and dedicated individuals who thrive in dynamic, fast-paced environments will find the Chef Manager role a rewarding chance to advance their career in a supportive, values-driven company.

Job Requirements

High school diploma or equivalent
2-3 years of experience in a related culinary management position
2-3 years of post-high school education or equivalent
Culinary degree preferred
Knowledge of food safety and sanitation protocols
Proven ability to manage and lead kitchen teams
Strong communication skills
Ability to work in a fast-paced environment

Job Qualifications

Requires 2-3 years of experience in a related position
Requires 2-3 years of post-high school education or equivalent experience
Culinary degree preferred
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and or problems
Requires oral, reading and written communication skills

Job Duties

Train and manage kitchen personnel and supervise or coordinate all related culinary activities
Estimate food consumption and requisition or purchase food
Select and develop recipes as well as standardize production recipes to ensure consistent quality
Establish presentation technique and quality standards, and plan and price menus
Ensure proper equipment operation and maintenance and ensure proper safety and sanitation in kitchen
Oversee special catering events and may also offer culinary instruction and or demonstrates culinary techniques