Aramark
The Executive Sous Chef is responsible for overseeing culinary staff and developing and executing culinary solutions to meet production, presentation, and service standards.
The Executive Sous Chef will apply culinary techniques to food preparation and manage the final presentation and service of food.
Job Responsibilities
Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Trains and manages culinary and kitchen employees to use best practice food production techniques Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Rewards and recognizes employees Plans and executes team meetings and daily huddles Completes and maintains all staff records including training records, shift opening/closing checklists and performance data Develops and maintains effective client and guest rapport for mutually beneficial business relationships Interacts directly with guests daily Aggregates and communicates regional culinary and ingredient trends Is responsible for delivering food and labor targets Has a consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensures efficient execution and delivery of all culinary products in line with the daily menu Maintains integrity of the standard Aramark food offer; is responsible for always maintaining food quality and safety of items Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understands end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Has full knowledge and implementation of the Food Framework Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensures proper equipment operation and maintenance Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Complies with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Qualifications
Requires a culinary degree or equivalent 4+ years of culinary experience in a management role Previous experience in high volume special events culinary operations strongly preferred Requires advanced knowledge of the principles and practices within the food profession Ability to maintain effective client and customer rapport for mutually beneficial business relationships required Requires strong multitasking, organizational, communication, and leadership skills Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time Must have availability to work event-based hours including evening, weekend, and potentially holiday hours Aramark is an equal opportunity employer. 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.
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Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Trains and manages culinary and kitchen employees to use best practice food production techniques Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Rewards and recognizes employees Plans and executes team meetings and daily huddles Completes and maintains all staff records including training records, shift opening/closing checklists and performance data Develops and maintains effective client and guest rapport for mutually beneficial business relationships Interacts directly with guests daily Aggregates and communicates regional culinary and ingredient trends Is responsible for delivering food and labor targets Has a consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensures efficient execution and delivery of all culinary products in line with the daily menu Maintains integrity of the standard Aramark food offer; is responsible for always maintaining food quality and safety of items Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understands end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Has full knowledge and implementation of the Food Framework Ensures accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensures proper equipment operation and maintenance Ensures compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Complies with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Qualifications
Requires a culinary degree or equivalent 4+ years of culinary experience in a management role Previous experience in high volume special events culinary operations strongly preferred Requires advanced knowledge of the principles and practices within the food profession Ability to maintain effective client and customer rapport for mutually beneficial business relationships required Requires strong multitasking, organizational, communication, and leadership skills Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time Must have availability to work event-based hours including evening, weekend, and potentially holiday hours Aramark is an equal opportunity employer. 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.
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