Executive Sous Chef — Culinary Leader & Menu Innovator

Aramark Correctional Services; Bradley (IL); On-site; USD 48,000 - 80,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k)

Parental leave

Disability coverage

Job summary

Aramark is seeking an Executive Sous Chef to oversee specific station culinary operations, lead a culinary team, and help deliver high-quality experiences for guests. You will participate in menu development, food production, and safety compliance across shifts.

You will collaborate with departments, mentor staff, and drive cost controls while upholding brand standards and guest satisfaction. The role emphasizes leadership, training, and cross-functional teamwork.

Qualifications

• 2-3 years experience in a related position.
• 2-3 years post-high school education or equivalent.
• Advanced knowledge of the principles and practices within the food profession.
• Budget management, cost control, and optimizing resources.
• Experiential knowledge of management of people and/or problems.

Responsibilities

• Create visually stunning and artistic food presentations that align with the operation's style and brand.
• Collaborate with the culinary team to develop new menu items and seasonal offerings.
• Ensure all cold food preparations are executed with precision, paying close attention to flavor, texture, temperature, and presentation.
• Adhere to food safety and sanitation guidelines; handle, store, and rotate food to minimize waste and maintain freshness; keep the grill area clean.
• Maintain a clean and organized work area, including refrigeration units, to meet food safety and sanitation standards.
• Follow recipes and portion control guidelines to maintain consistency in taste, presentation, and cost.
• Assist in receiving, storage, and rotation of cold food ingredients to minimize waste and ensure freshness.
• Stay up to date with industry trends, new techniques, and ingredients to continually enhance the station.
• Train and mentor junior culinary team members on cold food preparation techniques, plating aesthetics, and sanitation practices.
• Collaborate with other kitchen departments to ensure smooth operations during service and timely food delivery.

Skills

2-3 yrs exp

Budget mgmt

People mgmt

Food safety knowledge

Education

2-3 years post-high school education or equivalent

Job description

Aramark is seeking an Executive Sous Chef to oversee specific station culinary operations, lead a culinary team, and help deliver high-quality experiences for guests. You will participate in menu development, food production, and safety compliance across shifts.

You will collaborate with departments, mentor staff, and drive cost controls while upholding brand standards and guest satisfaction. The role emphasizes leadership, training, and cross-functional teamwork.