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.

As a dynamic and forward-thinking company, Aramark focuses on empowering its workforce by providing opportunities for professional growth, promoting passion-driven careers, and encouraging continuous learning. Whether employees are seeking new challenges, a sense of belonging, or a supportive work atmosphere, Aramark's culture is designed to help each individual realize their full potential.

The role of Assistant Head Chef at Aramark is vital to the successful operation of the kitchen, taking on full responsibility of kitchen operations in the absence of the Head Chef. This position demands a high level of culinary expertise, strong leadership skills, and a commitment to maintaining food quality, safety, and hygiene standards. Working collaboratively with the Head Chef, the Assistant Head Chef supports the management of daily kitchen activities, ensures alignment with client contract requirements, and helps maintain budgeted profit margins through strategic menu planning and supplier management.

This role requires hands-on involvement in day-to-day kitchen duties while upholding Aramark's rigorous food safety protocols, including adherence to HACCP guidelines and relevant food hygiene legislation. The Assistant Head Chef plays a crucial role in monitoring food deliveries, maintaining food presentation quality, assisting with staff training needs, and participating in stock control activities. Additionally, the position involves fostering effective communication and relationships with clients, customers, and kitchen staff to ensure smooth and efficient kitchen operations.

At Aramark, the Assistant Head Chef is an integral member of the team, sharing responsibility for the overall cleanliness and hygiene of the kitchen, ensuring compliance with company dress codes, and performing any reasonable tasks necessary to support food preparation, hygiene, safety, and the effective running of the unit. The role requires a flexible, dedicated, and self-motivated professional who approaches their work with professionalism, reliability, and a courteous manner.

The opportunity to join Aramark as an Assistant Head Chef provides a chance to contribute to a company that values innovation, teamwork, and professional development within the catering industry. Candidates will benefit from a supportive environment where their skills in kitchen leadership, menu creation, and food safety are highly valued and developed. This position is ideal for culinary professionals seeking to advance their career within a reputable company known for its commitment to quality service and operational excellence.

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