Culinary Sous Chef - Thomas More University

Aramark; Crestview Hills (KY); On-site; USD 45,000 - 58,000; Full time

Job summary

Aramark is seeking a Culinary Sous Chef for Thomas More University in Crestview Hills, KY. In the Head Chef's absence you will lead kitchen operations and ensure continued high standards of safety and service.

You will support menu planning, supervise staff, and maintain quality, consistency and profitability across all shifts while upholding company policies and procedures.

Qualifications

• Lead kitchen operations in Head Chef's absence.
• Balance multiple tasks effectively.
• Communicate with staff and customers at all levels.

Responsibilities

• Oversee day-to-day kitchen operation to a high standard.
• Ensure food safety and hygiene compliance and reporting.
• Assist in crafting menus and controlling gross profit margins.
• Achieve high standards of food quality, presentation and service.
• Assist with stock management and supplier checks.
• Verify deliveries and supplier compliance.

Skills

Leadership

Multi-tasking

Staff communication

Instruction compliance

Flexibility

Education

NVQ Level 1-3 or equivalent

Tools

HACCP documentation

Basic Food Hygiene

Job description

Title: Culinary Sous Chef - Thomas More University

Requisition #: 667252

Location: Crestview Hills, KY, US, 41017

Job Description

In the absence of the Head Chef, to assume complete responsibility for the overall kitchen operation as per the Head Chef Job Description. To support the Head Chef in the efficient management of the kitchen at all times.

Job Responsibilities

• Day to day involvement to a high standard, in compliance with client contract.
• To fully familiarise yourself with all company policy and procedures and to guarantee daily implementation of Food Safety and Hygiene are maintained in the kitchen in line with current legislation. All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager.
• To assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins.
• To make certain the highest standard of food quality, presentation and service are achieved and maintained.
• To aid with all food orders ensuring that only approved suppliers are used in order to fully exploit broker supplier costs.
• To share responsibility with the Head Chef for the checking, probing and signing of food deliveries to verify that only the highest standards of produce is accepted into the unit and to corroborate the accurate procedures are followed if experiencing any difficulties with suppliers.
• To ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation.
• Confirm H.A.C.C.P procedures are being implemented and that all records and food safety checks assigned to you are being maintained within the kitchen and related areas.
• To assist with carrying out stock‑takes as appropriate.
• To assist Head Chef in evaluating the training needs of all kitchen staff.
• As a member of the team, you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard.
• To review the kitchen hazard list every week with the Head Chef.
• To maintain good communications and working relationship with your client, customers, and all staff.
• To ensure that all staff rigorously enforce the Company Dress Code daily.
• The performance of any reasonable task which assists with the service, food preparation, hygiene, safety, and other matters relating to the efficient operation of the unit.

Qualifications

• Ability to lead kitchen operation in Head Chef’s absence.
• Ability to balance multiple tasks.
• Ability to deal and communicate optimally with staff and customers at all levels.
• Ability to follow accurately and issue instructions, written or oral.
• Strong people leadership skills.
• NVQ Level 1, 2 & 3 or equivalent.
• Basic Food Hygiene.
• 1‑2 years’ experience in a professional kitchen or productive catering.
• Experience of purchasing and profit optimization.
• Experience in industrial catering.
• Experience of H.A.C.C.P documentation.
• Experience of menu planning.
• Dedication and self‑motivation.
• Good reliability and time keeping.
• To work on own initiative or as part of a team.
• Courteous manner.
• Flexible approach to hours and duties.
• Willingness to undergo training as the need arises.

Education

Equal Employment Opportunity

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.