Sous Chef

ARAMARK seeks a skilled Sous Chef to support culinary operations at our hospitality venue. The Sous Chef will assist the Executive Chef in menu execution, food preparation, and station oversight, ensuring high-quality, safe, and consistent dishes. Responsibilities include supervising kitchen staff, maintaining cleanliness and food safety standards, managing inventory, and supporting seasonal and special event menus. The ideal candidate brings strong cooking skills, experience in high-volume or hotel/restaurant kitchens, a passion for guest service, and the ability to lead by example in a fast-paced, team-focused environment.

Responsibilities

• Assist Executive Chef with daily kitchen operations and menu execution
• Prepare, cook, and plate menu items to brand and quality standards
• Supervise line cooks and prep staff during service
• Ensure compliance with food safety, sanitation, and HACCP standards
• Monitor inventory, assist with ordering, and minimize waste
• Support seasonal, event, and catered menu production
• Train and mentor kitchen staff on techniques and kitchen procedures
• Maintain a clean, organized, and efficient kitchen environment

Required Skills

• Culinary techniques (sauté, roasting, grilling, stocks, sauces)
• High-volume kitchen operations
• Food safety and sanitation (HACCP)
• Knife skills and station setup
• Inventory and waste control
• Staff supervision and shift leadership
• Menu and recipe execution
• Plating and presentation standards
• Time management in fast-paced service
• Basic kitchen equipment operation and maintenance