Title:  Executive Sous Chef

Job Description

Executive Dining Room and Client Center at prestigious financial firm seeks to hire an Executive Sous Chef.  This individual must possess significant culinary experience, a positive, can-do attitude and a desire for advancement in the culinary field.  The Executive Sous Chef is the second in command of the EDR kitchen and will manage the operational team in the same vision and manner as the Executive Chef.

COMPENSATION: The salary range for this position is $85,000 to $95,000.  If both numbers are the same, that is the amount that Aramark expects to offer.  This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.   Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.  Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.  For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation.  

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. 

Job Responsibilities

•    Trains and leads kitchen personnel
•    Supervises/coordinates all related culinary activities
•    Estimates food consumption and requisition or purchase food
•    Selects and develops recipes and standardize production recipes to ensure consistent quality
•    Establishes presentation technique and quality standards, and plans and prices menus
•    Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
•    Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

Leadership: Is a leader and mentor to our talented and diverse team.

• Empowers our team members to make decisions in the moment that provide the highest level of service to our guests.
• Ensures authentic, on-trend and precisely executed culinary standards and techniques.
• Guarantees unique and diverse local partnerships remain a part of who we are.
• Is a great communicator, trainer, and celebrator of our people.
• Ignites a passion and hunger to be the best.
• A serial multitasker, you will need to be well versed in using technology to simplify daily tasks and enable a world class hospitality experience.

Development: Ensures proper operational standards and techniques are in place for all aspects of the program.

• Manages both culinary and operational teams to ensure quality and safety throughout the portfolio.
• Meets with both client and site leadership as a liaison regarding all things related to culinary development.
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved.
• Rewards and recognize employees. Plan and execute team meetings.

Client Relationship: Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Aggregate and communicate operational and site needs.

• Financial Performance: Responsible for driving the mark on all areas regarding food, guest experience, safety, sanitation and financials of the business, consistent focus on margin improvement. Forecast, plan, and execute budget set forth by the region.
• Productivity: Ensure the efficient and profitable business performance of the food program and the optimal utilization of staff and resources. Innovating and developing a leading team for future leaders in our business.
• Compliance: Maintain compliance with Aramark SAFE food, occupational and environmental safety polices in all operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

•    Minimum 15 years’ culinary experience including a minimum of 5 years fine dining restaurant, luxury hotel, high-end catering or club.  
•    Minimum 2 years culinary managerial experience
•    Culinary school degree or comparable apprenticeship training
•    NYC DOH certified, ServeSafeFood Handler certified
•    Experience and in-depth understanding of Classic French Cuisine (esp. Saucier) and Fundamental knowledge of Global Techniques and Flavors
•    Skilled with Meat, Fish and Poultry Butchery
•    Skilled with kitchen communication, expediting and plating in a fine dining service as well as banquet and buffet style events for up to 100 guests
•    Able to manage production inventories (sauces, proteins, general mise en place of cooks at all stations) and ordering.
•    Proficient in:

•  Online ordering platforms
• Invoicing systems 
•  Inventory systems 
• Kronos or similar timekeeping system
• Microsoft suite, email, etc.

•    Wide ranging culinary interests and a desire to learn 
•    Able to solve problems and proactively seek to improve and evolve the operation
•    Willing and able to take feedback and direction 
•    Able to manage a variety of corporate compliance tasks such as weekly safety briefings and walk-throughs, internal health inspections, waste and order reporting
•    Neat, professional appearance appropriate for a corporate environment. Client first attitude always.

#FS-1000

Education

About Aramark

Our team is driven by a commitment to serve seriously delicious food with world class hospitality. We are group with passion and integrity at our core. We are kind and genuine, we are intelligent, creative, and ambitious. We are serious about our craft, but don’t take ourselves too seriously. While striving to be the best, we never lose sight of how important it is to have fun. What we are looking for are good people – those who are genuinely hospitable, who strive for excellence, who like to learn, and are as passionate about food and hospitality as we are. 

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.