Executive Sous Chef — Lead Culinary Team & Menu Innovation

Aramark Correctional Services; New York (NY); On-site; USD 80,000 - 88,000; Full time

Benefits offered by this job

Medical, dental, and vision benefits

Job summary

Aramark is seeking an Executive Sous Chef to oversee culinary staff and develop solutions to meet production, presentation, and service standards. You will apply advanced culinary techniques and manage final plating and service for diverse programs.

Join a team that values innovation in food service, quality control, and safety. This role requires leadership, hands-on kitchen management, and a passion for creating outstanding guest experiences.

Qualifications

• Requires 2-3 years in a related position.
• Requires 2-3 years of post-high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Verbal, reading, and written communication skills.

Responsibilities

• Trains and leads kitchen personnel
• Supervises/coordinates all related culinary activities
• Estimates food consumption and requisition or purchase food
• Selects and develops recipes and standardizes production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, and plans and prices menus
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

Skills

Team leadership

Communication skills

Food safety knowledge

Education

Culinary degree

Job description

Aramark is seeking an Executive Sous Chef to oversee culinary staff and develop solutions to meet production, presentation, and service standards. You will apply advanced culinary techniques and manage final plating and service for diverse programs.

Join a team that values innovation in food service, quality control, and safety. This role requires leadership, hands-on kitchen management, and a passion for creating outstanding guest experiences.