Senior Sous Chef & Kitchen Leader (Flexible Hours)

Aramark; Tallahassee (FL); On-site; USD 42,000 - 60,000; Full time

Job summary

Aramark at Florida State University in Tallahassee, FL, seeks a Culinary Specialist - Sous Chef to assume Head Chef duties in their absence and support efficient kitchen operations. You will ensure compliance with safety, hygiene, and company policies while maintaining quality.

Responsibilities include leading staff, coordinating menu cycles, managing food orders, and ensuring top-notch food presentation and cost control. A strong background in food safety and HACCP is required.

Qualifications

• Ability to lead kitchen operation in Head Chef’s absence.
• Ability to balance multiple tasks.
• Ability to deal and communicate optimally with staff and customers at all levels.
• Ability to follow accurately and issue instructions, written or oral.
• Strong people leadership skills.

Responsibilities

• Day to day involvement to a high standard, in compliance with client contract.
• Ensure Food Safety and Hygiene are maintained in the kitchen in line with current legislation; report safety issues to Head Chef or unit Manager.
• Assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins.
• Maintain highest standard of food quality, presentation and service.
• Assist with food orders ensuring only approved suppliers are used to optimize broker supplier costs.
• Share responsibility for checking, probing and signing food deliveries to verify top produce and proper procedures with suppliers.

Skills

Leadership

Multi-tasking

Communication

Food Safety

Staff Training

Education

NVQ Level 1-3

Basic Food Hygiene

Job description

Aramark at Florida State University in Tallahassee, FL, seeks a Culinary Specialist - Sous Chef to assume Head Chef duties in their absence and support efficient kitchen operations. You will ensure compliance with safety, hygiene, and company policies while maintaining quality.

Responsibilities include leading staff, coordinating menu cycles, managing food orders, and ensuring top-notch food presentation and cost control. A strong background in food safety and HACCP is required.