What are the responsibilities and job description for the Executive Chef/ Sous Chef position at ARAMARK?
The Executive Sous Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.
Responsibilities include:
- Developing and executing culinary solutions to meet customer needs and tastes
- Overseeing and managing culinary operations to meet production, presentation, and service standards
- Applying culinary techniques to food preparation and managing the final presentation and service of food
Key Accountabilities:
- 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
Requirements:
- At least 4 years of culinary experience
- Culinary degree or equivalent experience
- Advanced knowledge of the principles and practices within the food profession
Aramark strives to provide an inclusive work environment that values diversity and promotes equal employment opportunity. 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.
