Lead Sous Chef — High-Volume Kitchen Leader

Aramark Corporation; Macon (GA); Hybrid; USD 42,000 - 64,000; Full time

Job summary

Aramark is seeking a Sous Chef to support the Executive Chef in daily culinary operations, safety, staff leadership, and guest satisfaction. This role acts as second-in-command in the kitchen, modeling high culinary standards and efficient execution while fostering a positive work environment.

You will lead kitchen operations, supervise and train culinary staff, monitor food safety, and help control costs through accurate inventory and productive scheduling.

Qualifications

• 3+ years of culinary experience in a high-volume food service, restaurant, healthcare, hospitality, or collegiate dining environment.
• 1+ year of leadership or supervisory experience.
• Strong knowledge of food preparation techniques, food safety, and sanitation practices.
• Ability to lead and motivate diverse teams.
• Strong organizational, communication, and problem-solving skills.

Responsibilities

• Lead daily kitchen operations and ensure the consistent execution of food quality, presentation, and service standards.
• Supervise, train, and develop culinary team members while fostering a culture of accountability, teamwork, and safety.
• Maintain compliance with all food safety, sanitation, HACCP, and company standards.
• Assist with scheduling, labor management, and productivity initiatives to achieve operational and financial goals.
• Manage inventory, ordering, receiving, and product utilization to control food costs and minimize waste.
• Support menu execution, special events, catering functions, and operational initiatives.
• Monitor kitchen performance and address operational challenges to ensure a seamless guest experience.
• Serve as the kitchen leader in the absence of the Executive Chef, ensuring continuity of operations and team performance.
• Collaborate with management to achieve culinary, financial, and customer satisfaction objectives.
• Perform additional duties as assigned to support the success of the operation.

Skills

Culinary leadership

Food safety

Team motivation

Communication

Problem solving

Job description

Aramark is seeking a Sous Chef to support the Executive Chef in daily culinary operations, safety, staff leadership, and guest satisfaction. This role acts as second-in-command in the kitchen, modeling high culinary standards and efficient execution while fostering a positive work environment.

You will lead kitchen operations, supervise and train culinary staff, monitor food safety, and help control costs through accurate inventory and productive scheduling.