Sous Chef - Football Facility Kitchen Lead

Aramark; Clemson (SC); On-site; USD 42,000 - 62,000; Full time

Job summary

Aramark's Clemson Football Facility is seeking a skilled Sous Chef to lead the kitchen, develop staff, and uphold safety and sanitation standards while delivering outstanding dining experiences for fans and guests.

Reporting to the General Manager, this hands-on role emphasizes menu planning, cost controls, and collaboration with client partners to meet program goals.

The position offers growth opportunities within a global food-service organization and a dynamic, stadium-focused environment.

Qualifications

• Requires 2-3 years of experience in a related position.
• Requires 2-3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Requires oral, reading and written communication skills.

Responsibilities

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
• Estimate food consumption and requisition or purchase food.
• Select and develop recipes as well as standardize production recipes to ensure consistent quality.
• Establish presentation technique and quality standards, and plan and price menus.
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen.
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.

Skills

2-3 years experience

2-3 years post-high school education

Culinary degree preferred

Advanced knowledge of food profession

People management experience

Strong communication skills

Education

Post-high school education

Job description

Aramark's Clemson Football Facility is seeking a skilled Sous Chef to lead the kitchen, develop staff, and uphold safety and sanitation standards while delivering outstanding dining experiences for fans and guests.

Reporting to the General Manager, this hands-on role emphasizes menu planning, cost controls, and collaboration with client partners to meet program goals.

The position offers growth opportunities within a global food-service organization and a dynamic, stadium-focused environment.