Lead Sous Chef — High-Volume Dining

Aramark; Hereford (TX); Hybrid; USD 52,000 - 76,000; Full time

Benefits offered by this job

Free on-site housing

Meals provided

Housing/housing allowance

Job summary

Aramark Nexus is seeking a Sous Chef to lead daily kitchen operations in a high-volume dining environment near Hereford, Texas. You will work hands-on with cooks, supervise food production, ensure safety and quality, and train team members to execute recipes and service standards.

Ideal candidates boast hands-on culinary leadership, 2–3 years of kitchen supervision experience, and the ability to coordinate production across shifts while maintaining a positive, collaborative kitchen culture.

Qualifications

• 2–3 years of experience in cooking, culinary operations, or high-volume food service.
• Previous leadership experience in kitchen supervision or training.
• Culinary degree preferred but not required.

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 across shifts.
• Provide hands-on cooking and food production support as needed.
• Maintain recipes, quality standards, and portion controls.
• Assist with inventory, requisitions, and ordering supplies.
• Support menu execution and production planning.
• Monitor food quality, safety, and guest satisfaction.

Skills

High-volume kitchen operations

Cook/kitchen leadership

Food safety compliance

Training and mentoring

Quality control

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark Nexus is seeking a Sous Chef to lead daily kitchen operations in a high-volume dining environment near Hereford, Texas. You will work hands-on with cooks, supervise food production, ensure safety and quality, and train team members to execute recipes and service standards.

Ideal candidates boast hands-on culinary leadership, 2–3 years of kitchen supervision experience, and the ability to coordinate production across shifts while maintaining a positive, collaborative kitchen culture.