Culinary Specialist- Sous Chef - Hourly - Univ. of Virginia-Catering

Aramark; Charlottesville (VA); On-site; USD 34,000 - 41,000; Full time

Job summary

Aramark- Univ. of Virginia Catering in Charlottesville, VA seeks a Culinary Specialist/Sous Chef for hourly work. You will assume full kitchen operation in the Head Chef’s absence and support efficient management in line with the Head Chef’s duties.

This role emphasizes leadership, menu coordination, food safety, cost control, and collaboration with staff and clients to ensure quality and timely service.

Qualifications

• NVQ Level 1-3 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 HACCP documentation
• Experience of menu planning
• Dedicated and self-motivated
• Good reliability and time keeping
• Work on own initiative or as part of a team
• Courteous manner
• Flexible hours and duties
• Willingness to undergo training as needed

Responsibilities

• Day-to-day involvement to a high standard in line with client contract.
• Ensure Food Safety and Hygiene are maintained in the kitchen.
• Assist in crafting menu cycles for innovation and variety while watching margins.
• Maintain highest standards of food quality, presentation and service.
• Assist with stock and supplier selection to optimize costs.
• Verify deliveries and HACCP records are kept up to date.
• Ensure compliance with Food Hygiene Regulations and related laws.
• Check HACCP procedures and food safety checks.
• Assist with stock-takes and training needs of kitchen staff.
• Review kitchen hazard list weekly with Head Chef.
• Maintain communication with client, customers and staff.
• Enforce Company Dress Code daily.
• Perform any reasonable task to support service and safety.

Skills

Leadership

Communication

Time keeping

Initiative

Teamwork

Reliability

Willingness to train

Education

NVQ Level 1-3 or equivalent

Basic Food Hygiene

Job description

Culinary Specialist- Sous Chef - Hourly - Univ. of Virginia-Catering

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Requisition #: 688974 Location: Charlottesville, VA, US Career Area: Culinary Information at a Glance

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.

Compensation Data

COMPENSATION: The Hourly rate for this position is $25.00 to $30.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark’s good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

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

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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 .

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