Sous Chef - Aramark Nexus

Aramark; Hereford (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Aramark Nexus is seeking a Sous Chef near Hereford, Texas, to lead daily kitchen operations in a high-volume dining environment. You will supervise cooks, coordinate production, ensure safety and quality, and support menu execution under senior culinary leadership.

The ideal candidate has hands-on cooking experience, strong leadership, and the ability to train others while maintaining standards and a positive team culture.

Qualifications

• 2–3 years of cooking/culinary operations experience.
• Experience in high-volume dining or institutional settings.
• Ability to lead and train kitchen staff.
• Strong knowledge of food safety and sanitation.
• Flexibility to work days, evenings, weekends, and holidays.

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.
• Provide hands-on cooking and production support as needed.
• Ensure recipes, quality standards, and portion controls are followed.
• Assist with inventory, requisitions, and ordering supplies.
• Support menu implementation and production planning.
• Monitor food quality, presentation, and guest satisfaction.
• Maintain food safety, sanitation, and kitchen cleanliness.
• Ensure equipment is properly operated and maintained.
• Support catering events and special meals as required.
• Coach kitchen team on techniques and safety procedures.
• Collaborate with leadership on staffing and labor needs.

Skills

Cooking

Kitchen leadership

High-volume dining

Food safety

Team supervision

Training others

Education

Culinary training/degree

Job description

Aramark Nexus is hiring a Sous Chef for a new, large-scale food service operation near Hereford, Texas, within driving distance of both Hereford and Amarillo.

This full-time culinary leadership opportunity is ideal for an experienced cook, lead cook, kitchen supervisor, or sous chef who is ready to take the next step in their career. We are looking for someone with strong hands-on cooking experience who can help lead a kitchen team, coordinate food production, maintain food safety and quality standards, and keep a busy kitchen running smoothly.

As a Sous Chef with Aramark Nexus, you will work alongside culinary and food service leadership to manage daily kitchen operations in a high-volume dining environment. You will be involved in food preparation, meal production, team supervision, training, sanitation, inventory, quality control, and service execution.

You do not need to have previously held the title of Sous Chef to be considered. An experienced cook or culinary professional with a strong background in food production and experience leading or training others may be a great fit for this opportunity.

This is an opportunity to join a growing Aramark Nexus operation, help build a culinary team from the ground up, and grow your career with one of the country's leading food service and hospitality organizations.

Job 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 throughout assigned shifts.
• Provide hands-on cooking and food production support as needed.
• Help ensure food is prepared according to recipes, quality standards, production expectations, and portion controls.
• Assist with estimating food needs, inventory management, requisitions, and ordering supplies.
• Support recipe execution, menu implementation, and production planning.
• Monitor food quality, consistency, presentation, and overall guest satisfaction.
• Maintain food safety, sanitation, food handling, and kitchen cleanliness standards.
• Ensure kitchen equipment is properly operated, cleaned, and maintained.
• Support catering events, special meals, and additional food service needs as required.
• Train and coach kitchen team members on cooking techniques, recipes, safety procedures, and production standards.
• Partner with culinary and food service leadership to support staffing, labor, inventory controls, and daily operational needs.
• Help create a positive, safe, and accountable kitchen culture focused on teamwork, quality, and service.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

About Aramark Nexus

Aramark Nexus supports large-scale workforce communities and complex projects in locations where housing, dining, facilities, and essential services are critical to keeping people and operations moving. Our teams bring together Aramark's experience and resources with an entrepreneurial approach built for fast-moving, high-growth environments.

A career with Nexus offers the opportunity to help build something from the ground up. Team members work in unique operating environments, take on meaningful responsibility, and have opportunities to grow as Nexus expands into new projects and markets. If you enjoy being part of a team that moves quickly, solves problems, and takes pride in delivering a great experience for the people we serve, Nexus offers a different kind of Aramark career.

Location and Future On‑Site Housing

This position will support a new project located near Hereford, Texas, within driving distance of both Hereford and Amarillo. Additional details regarding the specific work location will be shared with candidates as they move through the hiring process.

As the project develops, free on‑site room and board is planned to become available for eligible employees. This will include housing and meals provided at no cost, creating an option for employees who prefer to live closer to the worksite rather than commute each day. Additional information about housing, availability, amenities, and timing will be provided as those services become available.

Qualifications

• Must be 18 years of age or older.
• Requires 2 to 3 years of experience in cooking, culinary operations, food production, kitchen leadership, or high-volume food service.
• Previous experience as a cook, lead cook, kitchen supervisor, culinary supervisor, sous chef, or similar culinary position is preferred.
• Requires 2 to 3 years of post-high school education or equivalent professional culinary experience.
• Culinary degree preferred but not required.
• Strong knowledge of cooking techniques, food preparation, high-volume food production, kitchen operations, and food service standards.
• Experience training, supervising, or directing kitchen employees in a fast‑paced environment.
• Ability to work hands‑on in food preparation and production while also providing leadership to the kitchen team.
• Ability to organize production, solve problems, prioritize work, and support daily kitchen execution.
• Strong communication and interpersonal skills.
• Ability to maintain food safety, sanitation, quality, portion, and presentation standards.
• Experience with high-volume dining, institutional food service, residential dining, catering, hospitality, restaurants, or prepared food operations is preferred.
• Ability to work collaboratively with culinary leadership, food service management, and other departments.
• Schedule flexibility is required and may include days, evenings, weekends, and holidays based on business needs.