Lead Sous Chef - Elevate Prep, Train & Inventory

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

Job summary

Aramark is seeking a Sous Chef in the United States,/DC area to lead line cooks, manage daily kitchen operations, and ensure quality presentation of dishes. The role focuses on inventory control, adherence to recipes, and maintaining high sanitation standards.

You will train staff, monitor labor costs, and adapt to a rotating schedule that may include weekends and holidays. Strong organizational and communication skills are essential for success.

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

Reading and writing

Sanitation training

Cost control

Arithmetic

Emotional control

Interpersonal skills

Organizational skills

Tools

Kitchen equipment operation

Job description

Aramark is seeking a Sous Chef in the United States,/DC area to lead line cooks, manage daily kitchen operations, and ensure quality presentation of dishes. The role focuses on inventory control, adherence to recipes, and maintaining high sanitation standards.

You will train staff, monitor labor costs, and adapt to a rotating schedule that may include weekends and holidays. Strong organizational and communication skills are essential for success.