Lead Sous Chef: Hands-On Kitchen Leadership & Events

Aramark; Brunswick (GA); On-site; USD 42,000 - 62,000; Full time

Job summary

Aramark is seeking a Sous Chef to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. You will supervise staff, manage inventory, and ensure food safety and sanitation standards are met.

This role requires hands-on leadership, event-based hours including evenings and weekends, and strong communication to support a high-quality dining operation. Aramark emphasizes teamwork and consistent quality in service.

Qualifications

• Two to three years of experience in a related culinary position.
• Preference for two to three years of post-high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge required for management of people and/or problems.
• Excellent oral, reading, and written communication skills.
• Willing to be hands-on with staff and operations; able to work event-based hours including evenings and weekends.

Responsibilities

• Supervise and participate in production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef.
• Maintain inventory to meet daily needs, record deliveries, manage discrepancies, and assist with storage.
• Ensure proper handling of all food products and equipment to meet food safety and kitchen standards at all times.
• Maintain cleanliness and high sanitation standards at all times.
• Interview, schedule, train, empower, coach and counsel staff; resolve problems and provide open communication.

Skills

Culinary experience

Staff supervision

Education

Culinary degree

Tools

Kitchen management software

Job description

Aramark is seeking a Sous Chef to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. You will supervise staff, manage inventory, and ensure food safety and sanitation standards are met.

This role requires hands-on leadership, event-based hours including evenings and weekends, and strong communication to support a high-quality dining operation. Aramark emphasizes teamwork and consistent quality in service.