Sous Chef

Colleyville, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Paid Time Off

Training and Development

Employee Discounts

Retirement Plan

Paid sick leave

flexible schedule

Job Description

Aramark is a leading global provider of food services, facilities management, and uniform services operating in 15 countries across the world. Renowned for its commitment to delivering exceptional culinary experiences and efficient facility solutions, Aramark serves millions of guests every day. The company is deeply rooted in service and driven by a powerful mission to foster positive outcomes for its employees, clients, communities, and the planet. Through a culture that values diversity and inclusion, Aramark ensures equal employment opportunities for all individuals, underscoring its dedication to a respectful and supportive workplace environment free from all forms of discrimination.
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Job Requirements

NVQ Level 1,2 & 3 or equivalent
1-2 years experience in a professional kitchen or productive catering
basic food hygiene knowledge
strong leadership skills
excellent communication abilities
ability to work under pressure
knowledge of food safety and hygiene legislation
experience with HACCP procedures
skills in menu planning and purchasing
ability to manage multiple tasks efficiently
self-motivated and dependable
flexible approach to working hours
willingness to learn and develop professionally

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 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 Duties

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
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 HACCP 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, 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

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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