Title:  Lead Sous Chef

Job Description

The Lead Sous Chef is a management position overseeing chef managers, Sous
chefs, as well as hourly culinary staff, responsible for developing and executing culinary solutions to
meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client
needs and tastes. Oversees and manages culinary operations to meet production, presentation, and
service standards. Applies culinary techniques to food preparation and manages the final presentation
and service of food.

Job Responsibilities

• Oversee day-to-day culinary execution across all food stations.
• Supervise union culinary employees per collective bargaining agreements. Delegate, and
  manage union cooks, stewards, and prep teams within CBA guidelines.
• Direct, coach, and mentor sous chefs and culinary leads to ensure standards are consistently
  met in all areas.
• Assist the Executive Chef with developing and executing theme meal, and pop-up event menus,
  adhering to established recipes and brand standards.
• Enforce all health and safety standards (HACCP, local health department guidelines) and lead by
  example with proper food handling.
• Support the Food Production Manager by maintaining clean and organized storage areas,
  reducing waste, and assist in managing food and labor costs in alignment with budget targets.
• Train culinary staff on culinary techniques, safety, station setups, and service timing expectations.
• Ensure all food is prepared and presented to the highest quality standards, following Aramark standard recipes and procedures.
• Follow Aramark and site-specific protocols when addressing performance issues with union staff, ensuring documentation is accurate and HR-approved.
• Oversee off-day and special event culinary services including theme meals, supper club, cooking 101, pop ups, and marketing events.
• Monitor kitchen cleanliness and equipment functionality. Coordinate repairs and maintenance with facilities and engineering teams.
• Collaborate with purchasing and receiving teams to ensure quality, accuracy, and compliance with inventory and safety procedures.
• Develop prep schedules, par sheets, and production plans for day-to-day operations and all special events. Ensure readiness across all BOH teams.
• Partner with front-of-house managers to ensure smooth operations and guest satisfaction.
• Maintain a high level of visibility in kitchens and service areas. Serve as a calm, respected leader during fast-paced service windows.
• Complete required reports, temperature logs, food safety audits, and incident documentation in a timely and accurate manner.
• Assume full culinary leadership in the absence of the Executive Chef and assist in developing future culinary leaders from within the team.

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

• Requires at least 5-7 years of progressive culinary management experience in high volume
  venues; sports, arenas, convention center, casino or hotel banquet background strongly
  preferred.
• Culinary degree or equivalent experience is required
• Requires strong multitasking, organizational, communication, and leadership skills
• Ability to effectively communicate orally, written, and electronically.
• Experience working in or managing a union kitchen environment is preferred.
• Excellent interpersonal and conflict-resolution skills
• Proficient in large-scale production, premium service, and catering operations strongly
  preferred.
• Strong knowledge of food safety and sanitation guidelines (ServSafe certification preferred).
• Flexible schedule including nights, weekends, and holidays
• Occasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing
  50 pounds or less

Physical Demands:
The physical demands described here are representative of those an employee encounters while
performing the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; reach with hands and arms; balance; talk or hear; and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include ability to adjust focus.

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.