Kitchen Lead & Sous Chef — Hands-On, Team Growth

Aramark Correctional Services; Boston (MA); On-site; USD 39,000 - 41,000; Full time

Job summary

Aramark is seeking a Sous Chef to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. The role requires hands-on leadership, ensuring safety standards and high sanitation while maintaining inventory and coordinating kitchen operations.

The position emphasizes developing staff, managing performance, and delivering consistent quality across all meals, with event-based hours including evenings and weekends.

Qualifications

• Two to three years' experience in a related culinary position.
• 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.
• Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

Responsibilities

• Supervise and participate in the production, preparation, and presentation of all foods for unit(s) to ensure that a consistent quality product is produced.
• Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage
• Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times.
• Ensure cleanliness and high sanitation standards are maintained at all times
• Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate

Skills

Culinary Experience

People Management

Food Safety

Communication Skills

Job description

Aramark is seeking a Sous Chef to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. The role requires hands-on leadership, ensuring safety standards and high sanitation while maintaining inventory and coordinating kitchen operations.

The position emphasizes developing staff, managing performance, and delivering consistent quality across all meals, with event-based hours including evenings and weekends.