Sous Chef: Line Lead, Menu Development & Kitchen Ops

ARAMARK; Hereford (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

ARAMARK in Food & Beverage Operations is seeking a Sous Chef to support the Executive Chef across diverse client locations, leading daily kitchen operations, ensuring quality and presentation, and upholding Aramark standards.

You will train culinary staff, help develop menus, manage inventory and waste, and contribute to cost and labor goals while fostering an inclusive, service-focused dining culture that benefits clients and communities.

Qualifications

• Experience supporting Executive Chef in daily kitchen operations.
• Ability to train and mentor culinary staff and ensure high quality & presentation.

Responsibilities

• Oversee line execution, food quality, and presentation.
• Train and mentor culinary staff.
• Help develop menus.
• Manage inventory and waste.
• Support cost and labor goals.

Skills

Leadership

Food safety

Staff training

Menu development

Inventory management

Cost & labor control

Job description

ARAMARK in Food & Beverage Operations is seeking a Sous Chef to support the Executive Chef across diverse client locations, leading daily kitchen operations, ensuring quality and presentation, and upholding Aramark standards.

You will train culinary staff, help develop menus, manage inventory and waste, and contribute to cost and labor goals while fostering an inclusive, service-focused dining culture that benefits clients and communities.