Company Overview
Aramark is a leading global provider of food, facilities, and uniform services committed to delivering exceptional experiences across various sectors including education, healthcare, and sports. With a broad geographic presence and a dedicated team of approximately 270,000 employees, we prioritize partnerships that serve millions of consumers worldwide.
Summary
An Executive Sous Chef at an Aramark dining hall is a hands-on culinary leader who assists the Executive Chef with daily kitchen operations. They are responsible for leading kitchen staff, ensuring high food quality and safety standards, managing inventory and budgets, and crafting menus tailored to students or guests.
Key Responsibilities
Culinary Leadership & Menu Execution
Must have large scale Catering Chef Experience
- Menu Development: Assist in planning, developing, and executing menus for residential dining halls, catering events, or executive dining.
- Food Preparation: Apply advanced culinary techniques and ensure the final presentation, flavor, and service standards are met.
- Quality Control: Supervise production lines to ensure strict portion control and maximum utilization of ingredients and equipment.
- Dietary Accommodations: Address guest inquiries regarding nutritional needs, dietary restrictions, and food allergies.
Staff Management & Training
- Team Leadership: Direct, develop, and motivate a team of cooks and culinary staff while fostering an engaging kitchen culture.
- Training: Provide ongoing training and guidance in culinary skills, new recipes, and kitchen equipment.
- Scheduling: Oversee labor schedules and manage daily staffing to optimize kitchen workflow.
Operations, Safety & Financial Management
- Safety & Sanitation: Enforce strict food safety, HACCP, and occupational health protocols (such as Aramark's SAFE standards) across all food prep and storage areas.
- Inventory & Cost Control: Manage procurement, track inventory, and understand performance metrics/margin improvement to meet financial targets.
- Customer Relations: Interact with students and guests daily and resolve customer concerns in a timely, professional manner.
Pay: $64,000.00 per year
Benefits:
- Discounted or free food
- Extended health care
- On-site parking
Experience:
- Catering management: 5 years (required)
- Food budget: 5 years (required)
- Labor Budget: 5 years (required)
- Cooking: 5 years (required)
- People Management : 5 years (required)
Work Location: In person
