Kitchen Lead & Sous Chef — Menu, Training, & Operations

Aramark Ireland Holdings Limited; Atlanta (GA); On-site; USD 52,000 - 75,000; Full time

Job summary

Aramark is seeking a Sous Chef to assist the Executive Chef in daily kitchen operations in Atlanta. You will lead kitchen staff, oversee food production, and ensure high standards of quality and presentation.

You will monitor inventory, costs, and safety compliance while supporting menu planning and events. The role requires 3-5 years of experience and relevant certifications, with hands-on involvement in daily prep and service.

Qualifications

• 3-5 years of relevant experience.
• Current Certifications as needed.
• Physical demands may include lifting, bending, standing for long periods.

Responsibilities

• Assist the Executive Chef with daily kitchen operations, food production, and menu execution.
• Supervise, train, and develop kitchen employees to ensure consistent performance and productivity.
• Ensure food is prepared according to established recipes, quality standards, and presentation guidelines.
• Monitor food inventory, product usage, and portion control to minimize waste and maintain budget expectations.
• Ensure compliance with food safety, sanitation, and workplace safety regulations.
• Assist with ordering, receiving, storing, and rotating food products.
• Monitor kitchen staffing, scheduling, and labor utilization to support operational needs.
• Maintain clean, organized, and properly maintained kitchen equipment, workstations, and storage areas.
• Assist with menu planning, special events, catering functions, and seasonal menu changes.
• Address operational challenges and communicate concerns or recommendations to the Executive Chef.
• Promote teamwork, accountability, and a positive working environment among kitchen staff.
• Participate in food preparation and production as needed to support daily operations.

Skills

Kitchen leadership

Staff training

Food safety

Job description

Aramark is seeking a Sous Chef to assist the Executive Chef in daily kitchen operations in Atlanta. You will lead kitchen staff, oversee food production, and ensure high standards of quality and presentation.

You will monitor inventory, costs, and safety compliance while supporting menu planning and events. The role requires 3-5 years of experience and relevant certifications, with hands-on involvement in daily prep and service.