Kitchen Lead: Sous Chef & Inventory Mastery

Aramark; Washington (District of Columbia); On-site; USD 37,000 - 43,000; Full time

Benefits offered by this job

Health insurance

401(k)

Job summary

Aramark is seeking a Sous Chef to lead line cooks, oversee food procurement, and ensure cost controls while delivering high-quality dishes. You will model professionalism, maintain inventory accuracy, and support daily operations to keep the kitchen running smoothly.

This role requires hands-on cooking, staff training, adherence to safety standards, and the ability to schedule labor within budget. You will mentor junior cooks, ensure timely prep, and uphold Aramark’s commitment to quality and

Qualifications

• Must read, write, and understand verbal instructions.
• Must complete a sanitation course either before or during first year.
• Must be knowledgeable in operating an efficient cost-effective program.
• Ability to perform basic arithmetic.
• Maintain emotional control under stress.
• Ability to resolve interpersonal situations.
• Strong organizational skills.

Responsibilities

• Oversee and support line cooks in synchronizing food procurement and other food preparation tasks, ensuring labor and cost control goals are not exceeded.
• Read and follow recipes - prepare and cook hot and cold food items.
• Ensure there are daily sufficient prepped foods to ensure the restaurant runs as smoothly and efficiently as possible.
• Prepare and plate final food products ensuring an attractive presentation is achieved.
• Ensure all food orders are completed in an efficient manner.
• Order and receive food product from vendors - check in by item on invoice and input in receiving log.
• Assist in conducting food and beverage inventories - note any out of stock items or possible shortages.
• Maintain a strong working knowledge of culinary trends and use them where appropriate.
• 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.
• Organize and maintain stock rooms and walk-in refrigerators.
• At the end of the shift return all food items to designated storage areas - cover and date all perishable items.
• Train line cooks on all aspects of the role, helping to enhance their cooking skills.
• May be required to schedule labor according to budget guidelines - ensuring all employee schedules are kept updated.
• Must be flexible - willing to work a rotational schedule with rotational days off that may include weekends and holidays.
• Must be well groomed and maintain a high level of professionalism at all times.
• Must perform all miscellaneous duties assigned by upper management.
• Know and comply with all company policies and procedures regarding safety, security, emergencies and energy.
• Report to work on time and in complete uniform
• Daily use of appropriate PPE for the task assigned
• Report all injuries immediately to your manager/supervisor
• Understand the proper use of and storage of chemicals used in the location. Be familiar with the chemical MSDS book and its contents.

Skills

Communication skills

Sanitation & safety knowledge

Cost control

Basic arithmetic

Stress management

Interpersonal conflict resolution

Organization

Job description

Aramark is seeking a Sous Chef to lead line cooks, oversee food procurement, and ensure cost controls while delivering high-quality dishes. You will model professionalism, maintain inventory accuracy, and support daily operations to keep the kitchen running smoothly.

This role requires hands-on cooking, staff training, adherence to safety standards, and the ability to schedule labor within budget. You will mentor junior cooks, ensure timely prep, and uphold Aramark’s commitment to quality and