Sous Chef

As a Sous Chef at ARAMARK Slayter, you'll support daily kitchen operations for a high-volume dining environment. You'll assist with menu execution, supervise line staff, and ensure food is prepared safely, consistently, and on time. Responsibilities include overseeing prep and production, maintaining quality and presentation standards, managing inventory, and supporting ordering. You'll help train and coach team members, uphold food safety and sanitation, and collaborate with the Chef to execute specials, catering, and events while reinforcing Aramark's culture of service, teamwork, and inclusivity.

Responsibilities

• Support daily back-of-house operations in a high-volume kitchen
• Oversee food preparation, cooking, and plating to brand and quality standards
• Supervise and coach line cooks and prep staff during service
• Maintain strict food safety, sanitation, and HACCP standards
• Assist with inventory, ordering, and cost-conscious product usage
• Help plan and execute menus, specials, and catered events
• Train team members on recipes, portioning, and safety procedures
• Coordinate production to meet service times and customer demand

Required Skills

• Menu execution
• Food preparation
• Line management
• Food safety and sanitation
• Inventory control
• Staff training
• Kitchen scheduling
• Recipe standardization
• Quality control
• Catering and banquet support