Sous Chef

Plano, TX, USA|

Job Overview

Job Description

Aramark is a global leader in food and facilities management services, proudly serving millions of guests daily across 15 countries worldwide. Rooted in service and united by a shared purpose, Aramark strives to create positive impacts for its employees, partners, communities, and the planet. With a mission centered on inclusivity, respect, and professional growth, the company fosters an environment where every employee is valued and given equal opportunity to thrive. Aramark believes a fulfilling career should nurture talents, ignite passion, and empower individuals to reach their fullest potential. This ethos is reflected in their vibrant workplace culture and comprehensive approach to employee development, making Aramark a premier employer in the hospitality and service industries.

The role of Assistant Head Chef at Aramark is pivotal in ensuring the seamless operation of the kitchen in the absence of the Head Chef. This position demands a high level of culinary expertise, leadership, and organizational skills to maintain the standards and efficiency that Aramark is known for. The Assistant Head Chef supports the Head Chef by overseeing the daily kitchen activities, ensuring compliance with food safety and hygiene regulations, and contributing to menu development. The successful candidate will be integral in managing food quality, presentation, and supplier relationships to uphold budgetary goals and maximize profit margins.

In this role, the Assistant Head Chef must be committed to innovation in menu cycles, adhering to company policies, and maintaining rigorous standards of cleanliness and safety in the kitchen. They will assist in stock-taking, training evaluation, and maintaining good communication with clients, customers, and staff. This position requires flexibility, leadership, and the ability to multitask effectively in a fast-paced industrial catering environment. Candidates with experience in HACCP documentation, menu planning, and profit optimization will find this role rewarding as it challenges them to lead and innovate while supporting a dynamic team. The Assistant Head Chef will play a crucial role in sustaining the operational excellence that defines Aramark's catering services, embodying the company’s commitment to quality, safety, and customer satisfaction.

Job Requirements

NVQ Level 1, 2, and 3 or equivalent
1-2 years experience in a professional kitchen or productive catering
experience with HACCP documentation
experience in menu planning
ability to lead kitchen operation in Head Chef's absence
strong people leadership skills
basic food hygiene certification
experience in purchasing and profit optimization
experience in industrial catering
good reliability and timekeeping
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
effective communication and interpersonal skills with staff and customers
ability to follow and issue written and oral instructions accurately
strong people leadership skills
NVQ Level 1, 2, and 3 or equivalent
basic food hygiene certification
1-2 years experience in a professional kitchen or productive catering
experience in purchasing and profit optimization
experience in industrial catering
experience with HACCP documentation
experience in menu planning
dedication and self-motivation
good reliability and timekeeping
ability to work independently or within a team
courteous manner
flexible approach to hours and duties
willingness to undergo training

Job Duties

Assume complete responsibility for the overall kitchen operation in the absence of the Head Chef
support the Head Chef in efficient kitchen management
ensure compliance with client contract standards
maintain food safety and hygiene in line with legislation
assist in crafting innovative and varied menu cycles while meeting budgeted profit margins
ensure the highest standards of food quality, presentation, and service
manage food orders using approved suppliers and optimize supplier costs
check and verify food deliveries with the Head Chef
ensure adherence to Food Hygiene Regulations and related legislation
confirm implementation of HACCP procedures and maintain food safety records
assist with stock-takes
evaluate training needs of kitchen staff
share responsibility for cleaning and hygiene duties
review kitchen hazard list weekly
maintain good communication with clients, customers, and staff
enforce company dress code
perform any reasonable tasks assisting with service, food preparation, hygiene, and safety