Sous Chef - USC Premium (Hourly) - University of South Carolina S&E Concessions

Aramark is a globally recognized leader in food services, facilities management, and uniform services, proudly serving millions of guests every day across 15 countries. The company is deeply rooted in service and united by a shared purpose to create positive impacts for its clients, communities, employees, and the environment. Aramark’s mission centers on fostering an inclusive workplace where every employee has equal opportunities to thrive, grow, and contribute their best. This commitment to diversity, equity, and inclusion reflects in the company’s non-discriminatory employment practices regardless of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, or veteran status. Employees at Aramark are empowered to pursue their passions and professional development while making a meaningful impact on the lives of guests and the broader community. By joining Aramark, you are becoming part of a dynamic, purpose-driven team that values talent development, professional growth, and a culture of collaboration and respect.

The Sous Chef - Premium Catering position is a vital culinary leadership role within Aramark’s premium hospitality division. This role partners closely with the Executive Chef to deliver exceptional culinary experiences for a variety of catered events, including buffets, plated meals, receptions, VIP gatherings, clubs, and other specialty occasions. Serving as a hands-on leader, the Sous Chef oversees food production, execution, and presentation, ensuring the highest standards are met consistently. The role also involves supervising and coaching culinary staff, fostering a motivated and skilled team capable of meeting demanding event timelines and quality expectations.

Additionally, the Sous Chef plays a critical role in maintaining food safety and sanitation standards, managing inventory and cost controls, and collaborating across catering and premium operations teams to ensure seamless event coordination. This role demands a flexible schedule, including availability for nights, weekends, and holidays, reflecting the nature of the catering and hospitality industry. Candidates for this position should bring at least two years of culinary leadership experience, with a strong background in buffet and catering production. Experience in fine dining, hotel, banquet, or private club environments is preferred, and certification as a ServSafe Manager is highly desirable.

This opportunity is ideal for a dedicated culinary professional seeking to contribute to a prestigious, service-oriented company that values quality, creativity, and excellence in hospitality. Joining Aramark means engaging in meaningful work where your talents are nurtured, and your contributions actively support memorable culinary experiences for discerning clientele. The company offers a supportive environment focused on helping each team member reach their full potential while delivering outstanding service and culinary artistry in a fast-paced, dynamic setting.