Sous Chef

Responsibilities

• Assume complete responsibility for kitchen operations in the absence of the Head Chef
• Support the Head Chef in the efficient management of the kitchen and staff
• Assist in crafting innovative menu cycles while maintaining budgeted gross profit margins
• Ensure the highest standards of food quality, presentation, and service are achieved
• Manage food orders and verify deliveries to ensure only high-quality produce is accepted
• Implement and maintain HACCP procedures and all required food safety documentation
• Oversee daily and weekly cleaning duties to ensure compliance with hygiene regulations
• Assist with stock-takes and evaluate the training needs of kitchen staff

Requirements

• 1-2 years of experience in a professional or industrial kitchen
• NVQ Level 1, 2, or 3 or equivalent qualification
• Basic Food Hygiene certification
• Proven experience with HACCP documentation and food safety protocols
• Strong skills in menu planning, purchasing, and profit optimization
• Ability to lead a team and communicate effectively with staff and customers
• Strong leadership, multitasking, and organizational skills

Benefits

• Competitive hourly rate of $30.00 to $35.00
• Comprehensive medical, dental, and vision insurance programs
• Retirement savings plans such as 401(k)
• Paid time off, including parental leave and disability coverage
• Opportunities for professional growth and career development

About the Company

Aramark is a global leader in food and facilities services, serving millions of guests every day across 15 countries. We are committed to service, purpose, and helping our employees reach their full potential through diverse and inclusive work environments.