Sous Chef

Melissa, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Job Description

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. Known for a commitment rooted in service and a strong focus on community and sustainability, Aramark aims to provide an inclusive and supportive workplace where every employee has the opportunity to grow professionally and personally. The company values diversity and equal opportunity, ensuring no discrimination based on race, gender, age, or any protected status. At Aramark, careers are designed to develop your talents, fuel your passions, and empower your professional growth while helping communities and the planet.

The role of Deputy Head Chef at Aramark is a critical leadership position responsible for managing the overall kitchen operations in the absence of the Head Chef. This position plays a vital supporting role to ensure the kitchen runs efficiently and maintains the highest standards expected by Aramark clients and guests. The Deputy Head Chef is responsible for upholding food safety, hygiene, and quality according to company policies and current legislation. This dynamic role requires a hands-on approach to kitchen management, from supervising food preparation and presentation to assisting in menu planning that balances innovation, variety, and profitability. The Deputy Head Chef must work closely with suppliers for the procurement of quality ingredients while optimizing costs and maintaining accurate records of deliveries and food safety checks.

In this leadership role, the Deputy Head Chef also oversees staff training and development, ensuring a motivated, skilled, and compliant kitchen team. They share responsibility for stock management, kitchen cleanliness, safety protocols, and communication between the kitchen team, clients, and customers. The role demands strong leadership, excellent organizational skills, and a flexible, proactive attitude to adapt to the needs of the kitchen and hospitality environment. At Aramark, this position offers a unique opportunity to contribute to a respected company’s mission of service excellence and community impact while advancing your culinary career in a supportive, inclusive environment.

Job Requirements

Ability to lead kitchen operation in the 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 HACCP 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 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