Event-Catering Sous Chef: Lead Kitchen & Menus

Aramark Corporation; Lowell (MA); On-site; USD 70,000 - 80,000; Full time

Job summary

Aramark Corporation in Lowell, MA seeks a Sous Chef to lead kitchen operations with a hands-on approach, focusing on team development, culinary excellence, safety protocols, and client relations. Reporting to the Chef Manager, you will help meet budgets and execute company programs.

The role requires 5+ years in catering, 2-3 years post-high school education, and a culinary degree is preferred. The schedule is event-based with evenings and weekends as needed.

Qualifications

• Requires 5+ years of experience in a related catering position.
• Requires 2-3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge of management of people and/or problems.
• Requires oral, reading and written communication skills.

Responsibilities

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

Skills

Catering experience

Team leadership

Menu development

Food safety knowledge

People management

Communication skills

Education

Culinary degree preferred

2-3 years post-high school education

Job description

Aramark Corporation in Lowell, MA seeks a Sous Chef to lead kitchen operations with a hands-on approach, focusing on team development, culinary excellence, safety protocols, and client relations. Reporting to the Chef Manager, you will help meet budgets and execute company programs.

The role requires 5+ years in catering, 2-3 years post-high school education, and a culinary degree is preferred. The schedule is event-based with evenings and weekends as needed.