Sous Chef - Guinness Chicago

Aramark is a global leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries worldwide. This company is deeply rooted in service and united by a purpose to do great things for its employees, partners, communities, and the planet. Aramark provides diverse employment opportunities while promoting equal employment opportunity and inclusivity in all aspects of its operations. Employees are valued and encouraged to contribute their talents and passion to foster professional growth and development in a supportive environment. Aramark’s commitment to diversity and inclusion extends to all aspects of employee engagement, ensuring a welcoming workplace for all, regardless of race, color, religion, national origin, age, gender, disability status, or any other protected characteristic.

The role of Sous Chef at Aramark is a critical leadership position within the culinary team that plays a significant part in delivering exceptional food experiences and top-tier customer service. Reporting directly to the General Manager, the Sous Chef takes a hands-on approach to managing kitchen operations, focusing on team development, culinary expertise, adherence to safety protocols, and maintaining strong client relations. The position requires a professional who is dedicated, patient, skilled, and ready to take initiative to ensure the kitchen operates efficiently. Serving as an integral part of the management team, the Sous Chef aids in meeting budgetary requirements while executing company-driven programs to maintain consistency and uphold the highest standards of food quality.

This role offers a competitive salary range of $60,000 to $70,000, reflecting Aramark’s serious commitment to hiring and retaining talented culinary professionals. Benefits include comprehensive medical, dental, and vision programs, along with additional advantages such as retirement savings plans like 401(k), paid days off including parental leave and disability coverage, and access to valuable work/life resources. These benefits may vary by location and are subject to eligibility and legal guidelines, providing a robust package that supports employee well-being.

Key responsibilities for the Sous Chef include training and managing kitchen personnel, coordinating all culinary activities within the kitchen, estimating food consumption and managing food purchases, developing and standardizing recipes for quality assurance, establishing and maintaining presentation techniques and menu pricing, ensuring proper equipment operation and maintenance, and supervising safety and sanitation within the kitchen environment. The Sous Chef is also responsible for overseeing special catering events and may provide culinary instruction or demonstrations, sharing expertise to enhance the skills of their team.

Aramark believes in the professional growth of its employees and offers ongoing opportunities to develop new skills and take on new challenges. This role may evolve in scope over time, with duties adjusted to meet the changing needs of the business without prior notice. The selected candidate will join a dynamic and inclusive team that strives to create memorable dining experiences while supporting each other and the broader community.