Position: Sous Chef job
About: The Sous Chef oversees kitchen operations by supporting and training the Line Cooks and other Kitchen Staff. The Sous Chef assists the Executive Chef by managing kitchen production and employees. The Sous Chef is primarily responsible to supervise the production, preparation and presentation in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Requirements: Hospital/ Senior Living/ Retail Experienced Preferred; Must be able to effectively communicate and understand directions; Must be able to understand safety rules, ARAMARK Alcohol Regulations, operating and maintenance instructions and procedures; Excellent customer service and a positive attitude; Must be able to work in a team environment; Must be well groomed; Must have the ability to manage and support the kitchen staff; Minimum 3 years experience working in a high volume kitchen or equivalent schooling; Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry; Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role
Benefits: Comprehensive training and development opportunities, Healthcare coverage including medical, dental, and vision plans, 401(k) retirement savings plan, Paid time off and holidays, Career advancement opportunities
