Sous Chef

As a Sous Chef with Aramark at The College of William & Mary, you support campus dining by leading daily kitchen operations for students, faculty, and guests. You assist with menu execution, ensure consistent food quality, and uphold strict food safety and sanitation standards. You supervise and train culinary staff, coordinate production for peak service and catering, manage inventory and prep, and help control food and labor costs. In Aramark's collaborative, service-focused culture, you'll grow your culinary skills while creating exceptional dining experiences.

Responsibilities

• Assist in planning and executing daily menus for campus dining operations
• Supervise and train kitchen staff to ensure safe, efficient workflows
• Oversee food preparation, cooking, plating, and presentation standards
• Maintain strict food safety, sanitation, and allergen-control practices
• Monitor inventory, assist with ordering, and manage product rotation
• Support cost control efforts through portioning and waste reduction
• Coordinate production for peak service periods and catering events
• Collaborate with leadership to implement Aramark quality and service standards

Required Skills

• Menu planning
• Hot and cold food preparation
• Food safety and sanitation (Serv
• Safe)
• Kitchen staff supervision
• Inventory and ordering
• Production scheduling
• Culinary techniques (sauté, roast, grill, bake)
• Quality and portion control
• Catering and high-volume service
• Cost control and waste reduction