Sous Chef: Lead Kitchen, Menus & Team

Aramark; Raleigh (NC); Presencial; USD 42.000 - 65.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical, dental, vision coverage

401(k) retirement savings plans

Paid time off and parental leave

Descripción de la vacante

Aramark is seeking a Sous Chef in Raleigh to lead kitchen personnel, develop menus, and maintain high safety and sanitation standards. You will manage culinary activities, estimate consumption, and supervise catering events while training staff and ensuring consistent quality across operations.

The role emphasizes hands-on leadership, recipe development, and collaboration with the General Manager to meet budget goals and client expectations, with opportunities for growth within Aramark.

Formación

• 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
• Requires advanced knowledge of the principles and practices within the food profession
• Requires experiential knowledge of management of people and/or problems
• Requires oral, reading and written communication skills

Responsabilidades

• 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

Conocimientos

Team leadership

Menu planning

Food safety

Communication

Educación

Culinary degree preferred

2-3 years post-high school education or equivalent experience

Descripción del empleo

Aramark is seeking a Sous Chef in Raleigh to lead kitchen personnel, develop menus, and maintain high safety and sanitation standards. You will manage culinary activities, estimate consumption, and supervise catering events while training staff and ensuring consistent quality across operations.

The role emphasizes hands-on leadership, recipe development, and collaboration with the General Manager to meet budget goals and client expectations, with opportunities for growth within Aramark.