Lead Sous Chef - Kitchen Ops & Menu Innovation

Aramark Correctional Services; Pascagoula (MS); On-site; USD 42,000 - 64,000; Full time

Job summary

Aramark Correctional Services is seeking a Supervisor Sous Chef to support the Head Chef in a correctional kitchen. You will ensure daily operational standards, food safety, and quality, while assisting with menu planning and supplier management.

You will lead and train kitchen staff, manage deliveries, and uphold hygiene regulations to guarantee efficient service in a secure environment.

Qualifications

• NVQ Level 1/2/3 or equivalent is required.
• Basic Food Hygiene certification is required.
• 1–2 years' experience in a professional kitchen or productive catering.
• Experience in purchasing and profit optimization.
• Experience in industrial catering.
• Experience of HACCP documentation.
• Experience of menu planning.

Responsibilities

• Day to day involvement to a high standard, in compliance with client contract.
• Ensure Food Safety and Hygiene compliance with current legislation; report issues to Head Chef or unit Manager.
• Assist in crafting menu cycles for innovation while maintaining budgeted gross margins.
• Maintain high standards of food quality, presentation and service.
• Assist with food orders and ensure use of approved suppliers.
• Verify deliveries and HACCP records are maintained.
• Ensure compliance with Food Hygiene Regulations and HACCP procedures.
• Carry out stock-takes as appropriate and assist in training needs of kitchen staff.
• Maintain cleaning duties and hygiene, review hazard lists weekly.
• Communicate effectively with client, customers and staff.

Skills

Kitchen leadership

Multi-tasking

Staff communication

Instruction following

People leadership

Time management

Flexible hours

Initiative

Reliability

Teamwork

Dress code compliance

Education

NVQ Level 1/2/3 or equivalent

Basic Food Hygiene

Job description

Aramark Correctional Services is seeking a Supervisor Sous Chef to support the Head Chef in a correctional kitchen. You will ensure daily operational standards, food safety, and quality, while assisting with menu planning and supplier management.

You will lead and train kitchen staff, manage deliveries, and uphold hygiene regulations to guarantee efficient service in a secure environment.