Sous Chef: Lead Kitchen Ops, Menu & Talent Mentorship

ARAMARK; Bethany (WV); On-site; USD 42,000 - 60,000; Full time

Job summary

ARAMARK is seeking a Sous Chef to support the Executive Chef across diverse client locations, leading daily kitchen operations with a focus on quality and safety.

You will train culinary staff, help develop menus, manage inventory and waste, and work toward cost and labor goals while upholding ARAMARK standards and delivering consistently excellent dining experiences to clients and communities.

Join a service-focused culture that values inclusion and community impact.

Qualifications

• Experience in high-volume kitchen environments.
• Ability to train and mentor culinary staff.
• Strong knowledge of sanitation and food safety standards.

Responsibilities

• Support Executive Chef in daily kitchen operations.
• Oversee line execution, food quality and presentation.
• Train and mentor culinary staff.
• Assist menu development and costing.
• Manage inventory and waste to meet cost and labor goals.

Skills

Leadership

Food safety

Kitchen operations

Job description

ARAMARK is seeking a Sous Chef to support the Executive Chef across diverse client locations, leading daily kitchen operations with a focus on quality and safety.

You will train culinary staff, help develop menus, manage inventory and waste, and work toward cost and labor goals while upholding ARAMARK standards and delivering consistently excellent dining experiences to clients and communities.

Join a service-focused culture that values inclusion and community impact.