Lead Sous Chef: Menu Innovation & Kitchen Ops

Aramark; Dallas, Northern (TX, KY); Hybrid; USD 45,000 - 70,000; Full time

Job summary

Aramark is seeking a capable cook/chef to lead kitchen operations in the Head Chef's absence and support efficient kitchen management. The role emphasises strong leadership, adherence to safety and hygiene, and collaboration with staff and clients.

The incumbent will ensure quality and service standards, assist with stock and menu planning, and help maintain compliance with HACCP and regulations. On-site role with focus on team performance and client satisfaction.

Qualifications

• Must lead kitchen operations in Head Chef's absence, ensuring continuity.
• Capable of balancing multiple tasks and prioritising work flow.
• Proven ability to communicate with staff and customers at all levels.
• Ability to follow instructions accurately and delegate when needed.
• Strong leadership and people management skills.
• NVQ Level 1,2 & 3 or equivalent certification required.
• Basic Food Hygiene knowledge and practice.

Responsibilities

• Oversee daily kitchen operations in absence of Head Chef and ensure contract compliance.
• Ensure Food Safety and Hygiene policies are implemented per legislation and company policy.
• Assist in crafting menu cycles with innovation while managing budgets and GP margins.
• Maintain highest standards of food quality, presentation, and service.
• Assist with food orders, ensuring approved suppliers are used to control costs.
• Check deliveries and verify HACCP records and supplier compliance.
• Adhere to Food Hygiene Regulations and maintain safety checks.
• Contribute to stock-takes and evaluate training needs of kitchen staff.
• Share responsibility for daily cleaning duties and maintain hygiene standards.
• Communicate effectively with client, customers, and staff; enforce dress code.
• Review kitchen hazard lists weekly and ensure safe operations.
• Support Head Chef in service delivery and kitchen improvements.
• Work independently or as part of the team to uphold service quality.

Skills

Lead kitchen operations

Multi-tasking

Staff and customer communication

Instruction following

People leadership

NVQ Level 1-3

Basic Food Hygiene

Kitchen experience 1-2 years

Purchasing & profit optimization

Industrial catering

HACCP documentation

Menu planning

Dedication & self-motivation

Reliability & timekeeping

Initiative & teamwork

Courteous manner

Flexibility in hours

Willingness to undergo training

Education

NVQ Level 1-3

Basic Food Hygiene

Job description

Aramark is seeking a capable cook/chef to lead kitchen operations in the Head Chef's absence and support efficient kitchen management. The role emphasises strong leadership, adherence to safety and hygiene, and collaboration with staff and clients.

The incumbent will ensure quality and service standards, assist with stock and menu planning, and help maintain compliance with HACCP and regulations. On-site role with focus on team performance and client satisfaction.