Catering Sous Chef & Event Kitchen Lead

Aramark; West Hartford (CT); On-site; USD 41,328 - 44,083; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Vision coverage

401(k) retirement plan

Paid time off

Job summary

Aramark in West Hartford, CT, is seeking a Sous Chef/Catering-Hospitality to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit, ensuring a consistent quality product. The role requires hands-on leadership, inventory oversight, and compliance with food safety standards, with event-based hours including evenings and weekends.

A culinary degree and 2–3 years in related culinary positions are preferred.

Qualifications

• Two to three years’ experience in a related culinary position.
• Two to three years of post-high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge required for management of people and/or problems.
• Excellent oral, reading, and written communication skills.
• Hands-on with staff and operations; able to work event-based hours including evenings and weekends.

Responsibilities

• Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced.
• Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage.
• Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times.
• Ensure cleanliness and high sanitation standards are maintained at all times.
• Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate.

Skills

Communication skills

People management

Hands-on leadership

Event-based hours

Food safety knowledge

Education

Culinary degree

Job description

Aramark in West Hartford, CT, is seeking a Sous Chef/Catering-Hospitality to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit, ensuring a consistent quality product. The role requires hands-on leadership, inventory oversight, and compliance with food safety standards, with event-based hours including evenings and weekends.

A culinary degree and 2–3 years in related culinary positions are preferred.