Job Description
Become part of the team at Southern Utah's spectacular Bryce Canyon National Park! Bryce Canyon is unique that it is not an actual canyon carved by flowing water, but rather a giant natural amphitheater created by the erosion of winter freezing/thawing and precipitation. Over eons, this erosion exposes delicate and colorful pinnacles called "hoodoos" that are up to 200 feet high, come in various shapes and sizes, and sometimes resemble features from life with a little use of the imagination!
We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you’ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.
Just like you, we’re passionate about everything we do, and we’ll make sure you have the right growth opportunities to reach the peak of your career.
The Sous Chef is a salaried, exempt leadership position responsible for supporting the Executive Chef in overseeing kitchen operations, supervising staff, and ensuring consistent food quality, safety, and professionalism. This role exercises independent judgment and supervisory authority, and is expected to meet the operational demands of the business.
Job Responsibilities
Essential Duties and Responsibilities
The following duties are representative but not all-inclusive:
- Reports directly to the Executive Chef.
- Serves in an exempt, salaried leadership role, meeting operational business needs rather than a fixed hourly schedule.
- Regularly works a minimum of 40 hours per week, with additional hours as needed, including evenings, weekends, and holidays.
- Oversees food production and preparation during assigned shifts to ensure quality, consistency, efficiency, and service standards.
- Supervises back-of-house (BOH) team members, including line cooks, prep cooks, and dishwashers.
- Provides leadership, training, coaching, direction, and performance feedback to BOH staff.
- Assists with scheduling, staffing, onboarding, employee relations, and disciplinary actions in partnership with the Executive Chef.
- Demonstrates professionalism, emotional regulation, and respectful communication in fast-paced, high-pressure environments.
- Shares expediting responsibilities as needed to support kitchen operations and guest service.
- Ensures compliance with food safety regulations, sanitation standards, company policies, culinary guidelines, and safety procedures, including the accurate completion of hot- and cold-holding temperature logs.
- Serves as first-line leadership coverage for employee call-ins and helps identify staffing solutions when needed.
- Exercises independent judgment and discretion while acting in a managerial capacity during assigned shifts.
- Maintains confidentiality regarding personnel and operational matters.
- Performs additional operational or leadership duties as assigned and consistent with the scope of the position.
Leadership and Professional Expectations
- Foster a respectful, professional, accountable, and team-oriented kitchen culture.
- Lead by example in appearance, conduct, work ethic, and adherence to company standards.
Physical and Work Environment Requirements
- Ability to stand for extended periods and perform repetitive kitchen tasks.
- Ability to lift, carry, and move items associated with commercial kitchen operations.
- Ability to work in a fast-paced kitchen environment with exposure to heat, sharp equipment, and food allergens.
At Aramark, developing new skills and doing what it takes to get the job done positively impacts our employees and customers. To meet business needs, job duties may change or additional responsibilities may be assigned without formal notice.
Qualifications
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Requires 2-3 years of experience in a related position
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Requires 2-3 years of post-high school education or equivalent experience
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Culinary degree preferred
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Requires advanced knowledge of the principles and practices within the food profession
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Requires experiential knowledge of management of people and/or problems
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Requires oral, reading and written communication skills
Education
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.