Sous Chef

Sous Chef – Aramark

A Sous Chef at Aramark will support the Executive Chef in the daily operations of the kitchen. Responsibilities include maintaining high standards of food quality, hygiene, and safety, while leading and motivating the kitchen team to deliver exceptional culinary experiences.

• Day Shift (Breakfast/Lunch)
• Primarily Mon‑Fri
• Salaried Position
• Comprehensive Benefits Package

• Train and lead kitchen personnel.
• Supervise/coordinate all related culinary activities.
• Estimate food consumption and requisition or purchase food.
• Select and develop recipes and standardize production recipes to ensure consistent quality.
• Establish presentation technique and quality standards, and plan and price menus.
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen.
• Oversee special catering events and may also offer culinary instruction or demonstrate culinary techniques.

• At least 2-3 years in a related position.
• At least 2-3 years of post‑high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Verbal, reading, and written communication skills.

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

Aramark believes that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status, or other characteristics protected by applicable law.

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality