Sous Chef

The Colony, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Job Description

Aramark is a global leader in food and facilities services, operating in 15 countries and serving millions of people daily. The company is deeply committed to making a positive difference, not only for its clients but also for its partners, communities, and the environment. Aramark fosters an inclusive work environment that values diversity, prohibiting discrimination based on race, color, religion, national origin, gender, age, disability, or sexual orientation. With a strong focus on quality, innovation, and sustainability, Aramark continuously adapts to meet the needs of its broad range of customers, including educational institutions, healthcare providers, corporate clients, and sports and entertainment venues. The company’s extensive reach and commitment to excellence position it as an employer of choice for those passionate about making an impact in the food service and facilities management industries.

The role of Sous Chef at Aramark offers an exciting opportunity for culinary professionals to express their creativity and expertise. As a key member of the culinary team, the Sous Chef works with fresh ingredients and state-of-the-art kitchen equipment to craft meals that delight guests and promote culinary innovation. This role involves experimenting with diverse cuisines, flavors, and cooking techniques to produce high-quality dishes that meet established recipes and guidelines. At Aramark, health and safety are paramount, and the Sous Chef will work within strict production standards and safety protocols to ensure a safe and hygienic kitchen environment.

The Sous Chef position is not only about food preparation but also about continuous learning and growth. It encourages passionate individuals to develop their culinary skills and advance their careers within a supportive and dynamic environment. Those in the role will prepare workstations, organize ingredients, use kitchen utensils safely, and employ a variety of cooking methods including baking, broiling, roasting, and steaming. Presentation and food safety are critical components of the job, as the Sous Chef ensures dishes are visually appealing and prepared in accordance with food safety standards. Additionally, the role demands excellent teamwork and communication skills, customer service orientation, and adherence to Aramark’s safety and sanitation policies. By joining Aramark as a Sous Chef, culinary professionals become part of a forward-thinking company that values innovation, quality, and the wellbeing of its employees and customers alike.

Job Requirements

Past experience working as a cook or in a similar culinary position
comprehensive understanding of food preparation principles and techniques for cooking
being familiar with food safety standards and sanitation practices
obtain certification for food safety, if required and not previously obtained
fundamental arithmetic and numerical abilities
skillful communication and teamwork
high school diploma or equivalent preferred

Job Qualifications

Ability to lead kitchen operation in Head Chef?s absence
Ability to balance multiple tasks
Ability to deal and communicate optimally with staff and customers at all levels
Ability to follow accurately and issue instructions, written or oral
Strong people leadership skills
NVQ Level 1,2 & 3 or equivalent
Basic Food Hygiene
1-2 years? experience in a professional kitchen or productive catering
Experience of purchasing and profit optimization
Experience in industrial catering
Experience of H.A.C.C.P documentation
Experience of menu planning
Dedication and self-motivation
Good reliability and time keeping
To work on own initiative or as part of a team
Courteous manner
Flexible approach to hours and duties
Willingness to undergo training as the need arises

Job Duties

In the absence of the Head Chef, to assume complete responsibility for the overall kitchen operation as per the Head Chef Job Description
To Support the Head Chef in the efficient management of the kitchen at all times
Day to day involvement to a high standard, in compliance with client contract
To fully familiarise yourself with all company policy and procedures and to guarantee daily implementation of Food Safety and Hygiene are maintained in the kitchen in line with current legislation
All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager
To assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins
To make certain the highest standard of food quality, presentation and service are achieved and maintained
To aid with all food orders ensuring that only approved suppliers are used in order to fully exploit broker supplier costs
To share responsibility with the Head Chef for the checking, probing and signing of food deliveries to verify that only the highest standards of produce is accepted into the unit and to corroborate the accurate procedures are followed if experiencing any difficulties with suppliers
To ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation
Confirm H.A.C.C.P procedures are being implemented and that all records and food safety checks assigned to you are being maintained within the kitchen and related areas
To assist with carrying out stock-takes as appropriate
To assist Head Chef in evaluating the training needs of all kitchen staff
As a member of the team, you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard
To review the kitchen hazard list every week with the Head Chef
To maintain good communications and working relationship with your client, customers, and all staff
To ensure that all staff rigorously enforce to the Company Dress Code daily
The performance of any reasonable task which assists with the service, food preparation, hygiene, safety, and other matters relating to the efficient operation of the unit