Sous Chef-The Landing- Konover Campus Center

Aramark is a globally recognized leader in food services, facilities management, and uniform services, proudly serving millions of guests daily across 15 countries. Rooted in service and united by a common purpose, Aramark focuses on doing great things for its employees, partners, communities, and the planet. The company places a strong emphasis on equal employment opportunities, ensuring that all employees are treated with respect and dignity regardless of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military or veteran status, or any other protected characteristics according to applicable laws. Aramark is dedicated to providing a career environment that nurtures talents, fuels passions, and supports professional growth, offering a workplace that emphasizes inclusivity, diversity, and respect. Employees benefit from comprehensive programs and opportunities that encourage skill development and career advancement, making Aramark a highly desirable employer in the food service industry.

The role of the Sous Chef in Aramark is vital in maintaining the high standards that the company is known for. This position involves coordinating, planning, participating in, and supervising production, preparation, and presentation of food for designated units. Sous Chefs are responsible for ensuring that every dish produced aligns with the company's quality standards and meets customer expectations. This role demands hands-on leadership, requiring the Sous Chef to actively engage in kitchen operations while overseeing staff. The position offers a competitive hourly wage ranging between $30.00 and $32.00, reflecting the expertise and responsibility expected from candidates.

Key responsibilities include maintaining sufficient inventory, recording deliveries, managing storage, and ensuring discrepancies are addressed swiftly. Food safety and hygiene are critical elements of the role, and the Sous Chef must ensure that all food products and kitchen equipment are handled safely and that sanitation standards are upheld rigorously. The position also involves a significant operational leadership component, including interviewing, scheduling, training, developing, empowering, coaching, counseling employees, and resolving workplace issues. Collaboration and communication skills are essential, as is the ability to recommend appropriate disciplinary measures when necessary.

At Aramark, the Sous Chef is more than just a supervisor; this role is a mentor and trainer dedicated to building skills and fostering a positive workplace environment. The company encourages flexibility within the role, recognizing that duties may evolve to meet operational needs. The candidate must be ready to work event-based hours, including evenings and weekends, embodying Aramark’s commitment to delivering exceptional food service experiences regardless of time or occasion. This dynamic and fulfilling role offers culinary professionals the opportunity to thrive within a supportive and growth-oriented company, making a meaningful impact through their leadership and craft.