Sous Chef: Lead Kitchen Ops, Menu & Team Growth

ARAMARK; Lisle (IL); On-site; USD 52,000 - 68,000; Full time

Job summary

ARAMARK is seeking a Sous Chef to assist the Executive Chef in daily kitchen operations across diverse client locations. You will oversee line execution, maintain food quality and presentation, and ensure adherence to ARAMARK standards and food safety protocols.

You will train culinary staff, contribute to menu development, manage inventory and waste, and support cost and labor objectives, delivering exceptional dining experiences for clients and communities.

Qualifications

• Adhere to Aramark standards for safety and quality.
• Lead and mentor culinary staff across client locations.
• Support menu development and cost/labor goals.

Responsibilities

• Support Executive Chef in daily kitchen operations across client sites.
• Oversee line execution, food quality, and presentation.
• Train and mentor culinary staff.
• Help develop menus for diverse client locations.
• Manage inventory and food waste.
• Support cost and labor goals.

Skills

Food safety

Food presentation

Staff training

Menu development

Inventory management

Waste management

Cost control

Labor optimization

Kitchen leadership

Quality assurance

Job description

ARAMARK is seeking a Sous Chef to assist the Executive Chef in daily kitchen operations across diverse client locations. You will oversee line execution, maintain food quality and presentation, and ensure adherence to ARAMARK standards and food safety protocols.

You will train culinary staff, contribute to menu development, manage inventory and waste, and support cost and labor objectives, delivering exceptional dining experiences for clients and communities.