Lead a High-Volume Kitchen as Sous Chef

Aramark; Hereford (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark Nexus is seeking a Sous Chef near Hereford, Texas, to lead daily kitchen operations in a high-volume dining environment. You will supervise cooks, coordinate production, ensure safety and quality, and support menu execution under senior culinary leadership.

The ideal candidate has hands-on cooking experience, strong leadership, and the ability to train others while maintaining standards and a positive team culture.

Qualifications

• 2–3 years of cooking/culinary operations experience.
• Experience in high-volume dining or institutional settings.
• Ability to lead and train kitchen staff.
• Strong knowledge of food safety and sanitation.
• Flexibility to work days, evenings, weekends, and holidays.

Responsibilities

• Support culinary leadership in managing daily kitchen and food production operations.
• Train, supervise, and support cooks and other kitchen personnel.
• Coordinate food preparation, production, service, and presentation.
• Provide hands-on cooking and production support as needed.
• Ensure recipes, quality standards, and portion controls are followed.
• Assist with inventory, requisitions, and ordering supplies.
• Support menu implementation and production planning.
• Monitor food quality, presentation, and guest satisfaction.
• Maintain food safety, sanitation, and kitchen cleanliness.
• Ensure equipment is properly operated and maintained.
• Support catering events and special meals as required.
• Coach kitchen team on techniques and safety procedures.
• Collaborate with leadership on staffing and labor needs.

Skills

Cooking

Kitchen leadership

High-volume dining

Food safety

Team supervision

Training others

Education

Culinary training/degree

Job description

Aramark Nexus is seeking a Sous Chef near Hereford, Texas, to lead daily kitchen operations in a high-volume dining environment. You will supervise cooks, coordinate production, ensure safety and quality, and support menu execution under senior culinary leadership.

The ideal candidate has hands-on cooking experience, strong leadership, and the ability to train others while maintaining standards and a positive team culture.