Title:  Sous Chef

ABOUT ARAMARK

Our Mission

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

At Aramark, we believe 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.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter (now X).

Key Responsibilities

• Leadership: Responsible for overall purchasing and associated processes of the Culinary Department. Trains and Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Plan and execute team meetings and daily briefs/huddles. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data. Multi-tasking as well as ability to simplify the agenda for the team is a must.

• Financial Performance: Support the Executive Chef in delivering food and labor targets. Understands performance metrics, data, order and inventory trends; consistent focus on margin improvement.

• Productivity: Ensure efficient execution and delivery with full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards. Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used. Full knowledge and implementation of the Food Framework. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase. Ensure proper equipment operation and maintenance.

• Compliance: Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.

Essential Functions

• To act as Executive sous-chef in his or her absent.
• Interacts with guests to obtain feedback on product quality and service levels. 
• Responds to and handles guest problems and complaints. 
• To be aware of all financial budgets and goals. 
• Support Executive Sous-Chef with the scheduling and ABI entries for all culinary departments
• To ensure that guests are always receiving an exceptional dining experience representing true value for money. 
• Ensure that all recipes and product yields are accurately costed and reviewed regularly. 
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste. 
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to function forecasts. 
• Ensure that all colleagues are always in clean, tidy uniforms and are always presentable to be in guest view.
• Ensure to maintain the cleanliness of the culinary operation to Aramark standard
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained according to SOP’s
• Ensure that all culinary operations recipes are prepared and updated. 
• Ensure that the culinary department adheres to all Aramark policies and procedures.
• In needs support on creating new policies and procedures. 
• Ensure that a consistent product of the highest quality is achieved and maintained in all culinary areas, while adhering to operational deadlines. 
• Support on creativity with yearly menu planning with Executive Chef
• Support on creativity with custom menu requirement. 
• Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with company standards and work with Director of Hospitality Services
• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends. 
• To manage associates fairly and take a personal interest in knowing all culinary/stewarding associates. 
• To project a positive and motivated attitude among all associates. 
• To spend time in the kitchen to ensure that the operation is managed well by the team. 
• To frequently verify that only the highest quality products are used in food preparation. 
• To ensure that all food products received into the Main Kitchen are of the required standard and quality and that they are stored and rotated correctly. 
• Support the Executive Chef for the supervision of all stewards and their activities within the culinary department. 
• Support Executive Chef with purchasing of goods for culinary and stewarding on CBORD platform
• Ensure that the overall culinary/stewarding department is motivated and that positive feedback on work performance is given. 
• To delegate responsibilities to subordinates as required. 
• Support the Executive Chef with recruitment, training, and performance management. 

Key Competencies

Qualifications

• Culinary Certificate or Degree by an accredited culinary agency preferred or equivalent
• Serve Safe Certification 
• 2-5 years’ experience in a professional kitchen with volume environment (500 to 1000 guests)
• Understanding of IT platform such as payroll, purchasing and Microsoft (Word and Excel)
• Strong organization skills with over exceed mind set 
• Ability to obtain and/or maintain any government required licenses, certificates or permits