Event Catering Sous Chef — Lead Kitchen & Menus

Aramark; Worcester (MA); On-site; USD 41,000 - 48,000; Full time

Job summary

Aramark, based in Worcester, MA, is hiring a Catering / Sous Chef to oversee the production, preparation, and presentation of food for a designated unit and catered events. You will lead kitchen staff, coordinate menu execution, and ensure food safety and cost control to deliver exceptional dining experiences.

The role requires 2–3 years of culinary experience, a related post-high school education, and strong leadership and communication skills. Evening and weekend event hours are expected.

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; willing to work event-based hours including evenings and weekends.

Responsibilities

• Supervise and participate in production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef.
• Maintain inventory to meet daily needs, record deliveries, handle discrepancies, and assist with storage.
• Ensure proper handling of all food products and equipment to meet safety standards.
• Maintain cleanliness and high sanitation standards at all times.
• Interview, schedule, train, develop, empower, coach and counsel staff; resolve problems and communicate openly.

Skills

Culinary skills

People management

Communication

Education

Culinary degree

Job description

Aramark, based in Worcester, MA, is hiring a Catering / Sous Chef to oversee the production, preparation, and presentation of food for a designated unit and catered events. You will lead kitchen staff, coordinate menu execution, and ensure food safety and cost control to deliver exceptional dining experiences.

The role requires 2–3 years of culinary experience, a related post-high school education, and strong leadership and communication skills. Evening and weekend event hours are expected.