Lead Sous Chef: Culinary Innovation & Team Leadership

Aramark; Bethesda (MD); On-site; USD 60,000 - 76,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Work-life resources

401(k) retirement plan

Paid days off

Job summary

Aramark in Maryland is seeking a dedicated Sous Chef to oversee the culinary preparation and final presentation of meals, while collaborating with a passionate team to ensure guest satisfaction. This Monday–Friday role offers hands-on leadership in a fast-paced kitchen.

Qualified candidates will bring 2–3 years in a related position, 2–3 years of post-high school education (culinary degree preferred), strong knowledge of food safety, and proven people-management skills.

Qualifications

• Requires at least 2-3 years in a related position.
• Requires at least 2-3 years of post-high school education, preferably a culinary degree.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge of management of people and/or problems.
• Requires 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 standardize 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

Culinary knowledge

Education

Culinary degree

Job description

Aramark in Maryland is seeking a dedicated Sous Chef to oversee the culinary preparation and final presentation of meals, while collaborating with a passionate team to ensure guest satisfaction. This Monday–Friday role offers hands-on leadership in a fast-paced kitchen.

Qualified candidates will bring 2–3 years in a related position, 2–3 years of post-high school education (culinary degree preferred), strong knowledge of food safety, and proven people-management skills.