Sous Chef - Auburn University, Auburn - Auburn University Dining

Auburn, AL, USA|

Job Overview

Job Description

Aramark is a global leader in food services and facilities management, proudly serving millions of guests daily across 15 countries. With a strong commitment to service and a clear purpose, Aramark is dedicated to doing great things for its employees, partners, communities, and the planet. The company fosters a diverse and inclusive work environment where every employee is given equal opportunity and the freedom to participate fully, regardless of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or any other characteristic protected by law. Aramark emphasizes career growth and development, striving to help employees reach their full potential by offering new challenges, a sense of belonging, and a supportive workplace culture.

The role of Assistant Head Chef at Aramark is a pivotal position within the kitchen leadership team. In the absence of the Head Chef, the Assistant Head Chef is responsible for the overall kitchen operation, ensuring that all activities comply with the standards and policies set forth by Aramark and the client. This role supports the Head Chef in managing the kitchen efficiently, maintaining food safety and hygiene, driving innovation in menu planning, and guaranteeing high standards of food quality, presentation, and service. Daily responsibilities include overseeing compliance with food safety legislation, aiding in food ordering and stock management, supervising food deliveries to ensure quality, and assisting in food cost control to meet profit margins. The Assistant Head Chef also plays a critical role in staff management by identifying training needs, promoting teamwork, and enforcing company policies such as the dress code. Additionally, maintaining open and effective communication with clients, customers, and staff is essential to this role. The position demands a high level of dedication, self-motivation, flexibility, and reliability, as well as the ability to handle multiple tasks and lead the kitchen operation confidently either independently or as part of a team. This job offers a dynamic and rewarding environment for culinary professionals passionate about food service excellence and leadership.

Job Requirements

NVQ level 1, 2 and 3 or equivalent
Basic Food Hygiene certification
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
Strong leadership skills
Good reliability and timekeeping
Ability to work independently and as part of a team
Strong communication skills
Flexible approach to work hours
Willingness to undertake ongoing training
Dedication and self-motivation

Job Qualifications

Ability to lead kitchen operation in Head Chef's absence
Ability to balance multiple tasks
Ability to communicate and deal effectively with staff and customers at all levels
Ability to follow and issue instructions accurately, written or oral
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 of purchasing and profit optimization
Experience in industrial catering
Experience of HACCP documentation
Experience of menu planning
Dedication and self-motivation
Good reliability and timekeeping
Ability to work on own initiative or as part of a team
Courteous manner
Flexible approach to hours and duties
Willingness to undergo training as needed

Job Duties

Day to day involvement to a high standard, in compliance with client contract
To familiarise fully with all company policy and procedures and guarantee daily implementation of Food Safety and Hygiene in line with legislation
Assist in crafting all menu cycles ensuring constant innovation and food variety while maintaining budgeted gross profit margins
Ensure the highest standard of food quality, presentation and service are achieved and maintained
Aid with all food orders ensuring only approved suppliers are used to exploit broker supplier costs
Share responsibility for checking, probing and signing food deliveries to verify high standards of produce and follow procedures for supplier issues
Ensure unit adheres to Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and relevant legislation
Confirm HACCP procedures are implemented and all food safety records are maintained
Assist with stock-takes as appropriate
Support Head Chef in evaluating training needs of kitchen staff
Share responsibility for cleaning and hygiene and ensure assigned cleaning duties are completed to standard
Review kitchen hazard list weekly with Head Chef
Maintain good communication and working relationships with clients, customers and staff
Enforce company dress code rigorously among staff
Perform any reasonable task assisting with service, food preparation, hygiene, safety and efficient operation of the unit