Sous Chef - Lead Kitchen Ops, Menu Development & Training

ARAMARK; Bethany (WV); On-site; USD 52,000 - 68,000; Full time

Job summary

ARAMARK is seeking a Sous Chef to support the Executive Chef in daily kitchen operations across client locations. You will oversee line execution, food quality, and presentation while ensuring strict adherence to food safety and ARAMARK standards.

You will train culinary staff, help develop menus, manage inventory and waste, and support cost and labor goals. In ARAMARK’s inclusive, service-focused culture, you’ll contribute to consistently excellent dining experiences that positively impact

Qualifications

• Experience as Sous Chef or similar in large kitchen operations.
• Strong knowledge of food safety standards and HACCP.
• Ability to train and mentor culinary staff while maintaining quality.
• Experience developing menus and maintaining cost and labor targets.

Responsibilities

• Support Executive Chef in daily kitchen operations across client locations.
• Oversee line execution, food quality, and presentation.
• Ensure adherence to food safety and ARAMARK standards.
• Train culinary staff and help develop menus; manage inventory and waste.

Skills

Staff leadership

Food safety

Menu development

Inventory management

Cost & labor control

Training & mentoring

Job description

ARAMARK is seeking a Sous Chef to support the Executive Chef in daily kitchen operations across client locations. You will oversee line execution, food quality, and presentation while ensuring strict adherence to food safety and ARAMARK standards.

You will train culinary staff, help develop menus, manage inventory and waste, and support cost and labor goals. In ARAMARK’s inclusive, service-focused culture, you’ll contribute to consistently excellent dining experiences that positively impact