Culinary Specialist- Sous Chef - Hourly - SMU Athletics Training Table

Aramark; Dallas (TX); On-site; USD 60,000 - 75,000; Full time

Job summary

Aramark in Dallas seeks an experienced kitchen leader to cover the Head Chef in their absence, taking responsibility for overall kitchen operations and maintaining high standards of food quality, safety, and service.

You will work closely with the client, manage stock, oversee supplier deliveries, and drive menu cycles while keeping budgets in line with gross profit targets. Flexibility in hours and staff training is expected.

Qualifications

• Lead kitchen in Head Chef's absence and uphold food safety standards.
• Balance multiple tasks and manage staff communications.
• Ensure compliance with HACCP and regulatory requirements.
• Maintain high standards of quality, presentation and service.
• Forecast procurement and manage supplier relationships.
• Flexible hours and willingness to train staff.

Responsibilities

• Oversee daily kitchen operations in Head Chef's absence.
• Ensure food safety and hygiene per legislation.
• Assist in crafting menu cycles and manage GP margins.
• Maintain high standards of food quality and service.
• Review deliveries and supplier performance.
• Ensure HACCP records and checks are maintained.
• Assist with stock-takes and training needs.
• Maintain dress code and hygiene standards.
• Communicate with client, customers, and staff.

Skills

Leadership

Communication

Food safety

Menu planning

HACCP

Time management

Customer service

Flexibility

Education

NVQ Level 1-3 or equivalent

Job description

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 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 to 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

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.