Sous Chef

Résumé du poste

The Sous Chef supports daily culinary, retail café, and catering operations by leading food service staff and ensuring consistent food quality. Responsibilities include staff training, inventory management, recipe standardization, and maintaining strict compliance with food safety and sanitation standards.

Détails du poste

Job Description The Commis Chef is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. The individual should safely handle knives and equipment such as grills, fryers, ovens, broilers, etc.The Lead Chef may be responsible for oversight or delegation of responsibilities within the culinary operation. Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs.Job Responsibilities • Schedules and assigns daily work assignments to a food service team and oversees the completion of tasks • Trains and guides staff on job duties, proper food safety and sanitation procedures, cooking methods, etc. • Cooks and prepare a variety of food according to production guidelines and standardized recipes • Sets up workstation with all needed ingredients and equipment • Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items • Safely utilizes a variety of utensils including knifes • Operates equipment such as ovens, stoves, slicers, mixers, etc. • Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods • Arranges, garnishes, and portions food according to established guidelines • Properly stores food by adhering to food safety policies and procedures • Cleans and sanitizes work areas, equipment, and utensils • Maintains excellent customer service and positive attitude towards guest, customers, clients, co- workers, etc. • Adheres to Aramark safety policies and procedures including proper food safety and sanitation • Ensures security of company assets At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.Qualifications This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective equipment (PPE).Education 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.The Sous Chef supports daily culinary, retail café, catering, and event service operations at NSCC. This role assists the Executive Chef by leading Cooks and Food Service Workers, assigning daily tasks, supporting food production, maintaining service standards, and ensuring consistent food quality. Key responsibilities include staff training, scheduling support, inventory and ordering assistance, recipe standardization, labour and food cost control, catering setup and breakdown, customer service, and maintaining clean, safe, and organized food service areas. The Sous Chef must ensure compliance with Aramark policies, food safety and sanitation standards, Occupational Health and Safety requirements, and all applicable procedures. This includes supporting safety training, proper chemical handling, First Aid Kit checks, safety boards, and monthly safety talks. Qualifications include 5 or more years of culinary experience and 2 or more years of leadership experience. A culinary degree or Red Seal certification is considered an asset. The successful candidate must be professional, positive, flexible, able to work independently, and comfortable working evenings or weekends when required. This position requires occasional lifting, carrying, pushing, or pulling up to 25 lbs. Other duties may be assigned by management based on operational needs

Ce que vous ferez

The Sous Chef supports daily culinary, retail café, and catering operations by leading food service staff and ensuring consistent food quality. Responsibilities include staff training, inventory management, recipe standardization, and maintaining strict compliance with food safety and sanitation standards.

Exigences

Candidates must have at least 5 years of culinary experience and 2 years of leadership experience. A culinary degree or Red Seal certification is considered an asset for this role.

Compétences indiquées

• Service à la clientèle · Souhaitée
• Salubrité alimentaire · Souhaitée
• Team Leadership · Souhaitée
• Gestion des stocks · Souhaitée
• scheduling · Souhaitée

Autres compétences pertinentes

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Culinary operations
• Staff training
• Food safety
• Sanitation procedures
• Menu planning
• Inventory management
• Recipe standardization
• Labor cost control
• Food cost control
• Catering management
• Customer service
• Team leadership
• Equipment maintenance
• Scheduling
• Occupational health and safety
• Food Quality Assurance And Control
• Cost Control
• Red Seal Certification
• Deep Fryers
• Positivity
• Service Operations
• Service Standards
• First Aid
• Customer Service
• Cooking
• Food Services
• Occupational Safety And Health
• Food Safety And Sanitation
• Leadership
• Personal Protective Equipment
• Sanitation
• Recipes
• Safety Training

Domaines d’emploi

• Food & Beverage
• Hospitality
• Management & Leadership
• Customer Service & Support
• Sous Chef
• Chefs
• Chefs and Head Cooks