Supervisor Sous Chef - Singing River - Pascagoula

Aramark Corporation; Pascagoula (MS); On-site; USD 52,000 - 75,000; Full time

Job summary

Aramark is seeking a Supervisor Sous Chef to support the Head Chef in efficient kitchen management on a daily basis. In the Head Chef’s absence, you will assume full responsibility for the kitchen operation and ensure service runs to contract standards.

You will lead a kitchen team, ensure food safety and hygiene compliance, assist with menu cycles and stock control, and collaborate closely with suppliers and the client to maintain quality and profitability.

Qualifications

• Leadership and people management in a kitchen environment.
• Knowledge of HACCP and hygiene standards.
• Experience with menu planning and stock control.

Responsibilities

• Day-to-day involvement to maintain high kitchen standards and comply with contract.
• Ensure food safety and hygiene regulations are met and reported to Head Chef.
• Assist in crafting menu cycles with innovation while maintaining budgeted margins.
• Oversee stock-takes and verify supplier deliveries in line with quality standards.
• Support Head Chef in training and development of kitchen staff.

Skills

Leadership

Communication

HACCP

Food Hygiene

Menu Planning

Stock Control

Time Management

Team Leadership

Education

NVQ Level 1/2/3 or equivalent

Basic Food Hygiene

Job description

Job Description

The Supervisor Sous Chef supports the Head Chef in the efficient management of the kitchen at all times. In the absence of the Head Chef, the Sous Chef is to assume complete responsibility for the overall kitchen operation.

Job Responsibilities

• Day to day involvement to a high standard, in compliance with client contract.
• To fully familiarize yourself with all company policy and procedures and to guarantee daily implementation of Food Safety and Hygiene are maintained in the kitchen in line with current legislation. All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager
• To assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins.
• To make certain the highest standard of food quality, presentation and service are achieved and maintained.
• To aid with all food orders ensuring that only approved suppliers are used in order to fully exploit broker supplier costs.
• To share responsibility with the Head Chef for the checking, probing and signing of food deliveries to verify that only the highest standards of produce is accepted into the unit and to corroborate the accurate procedures are followed if experiencing any difficulties with suppliers.
• To ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation.
• Confirm H.A.C.C.P procedures are being implemented and that all records and food safety checks assigned to you are being maintained within the kitchen and related areas.
• To assist with carrying out stock-takes as appropriate.
• To assist Head Chef in evaluating the training needs of all kitchen staff.
• As a member of the team, you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard.
• To review the kitchen hazard list every week with the Head Chef.
• To maintain good communications and working relationship with your client, customers, and all staff.
• To ensure that all staff rigorously enforce to the Company Dress Code daily.
• The performance of any reasonable task which assists with the service, food preparation, hygiene, safety, and other matters relating to the efficient operation of the unit.

Qualifications

• Ability to lead kitchen operation in Head Chef's absence.
• Ability to balance multiple tasks.
• Ability to deal and communicate optimally with staff and customers at all levels.
• Ability to follow accurately and issue instructions, written or oral.
• Strong people leadership skills.
• NVQ Level 1,2 & 3 or equivalent
• Basic Food Hygiene
• 1-2 years' experience in a professional kitchen or productive catering
• Experience of purchasing and profit optimization.
• Experience in industrial catering.
• Experience of H.A.C.C.P documentation
• Experience of menu planning
• Dedication and self-motivation
• Good reliability and time keeping.
• To work on own initiative or as part of a team
• Courteous manner
• Flexible approach to hours and duties
• Willingness to undergo training as the need arises

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.