Executive Sous Chef - Florida State Athletics

Aramark•Tallahassee, FL

1d•Onsite

About The Position

The Executive Sous Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. 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.

Requirements

At least 3 years of related experience in a management role required
Previous experience in special events, hospitality, or catering required
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
Must have excellent communication and organizational skills
Must be comfortable working in a collaborative team dynamic
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

Nice To Haves

Culinary degree preferred

Responsibilities

Report to and support the Executive Chef in overseeing the culinary team for daily operations and special events of varying sizes.
Ensure proper culinary standards and techniques are followed for food preparation, production, presentation, and service.
Train and manage culinary and kitchen staff on best-practice food production techniques.
Coach employees by creating a shared understanding of performance expectations and how objectives will be achieved.
Reward and recognize employees for performance and contributions.
Complete and maintain all staff records, including training records, opening and closing checklists, and performance data.
Develop and maintain effective relationships with clients and guests to support mutually beneficial business partnerships.
Monitor and communicate regional culinary and ingredient trends.
Maintain a consistent focus on margin improvement through analysis of performance metrics, ordering practices, and inventory trends.
Ensure the integrity of Aramark's food offerings by consistently maintaining food quality and safety standards.
Ensure full compliance with Operational Excellence fundamentals, including waste management, standardized menus, recipes, ingredients, customer-driven menu planning, and labor standards.
Ensure accurate forecasting of food consumption to support appropriate requisitions and purchasing decisions.
Oversee proper operation and maintenance of kitchen equipment.
Ensure compliance with Aramark SAFE food standards, Quality Assurance standards, and all occupational and environmental safety policies.
Comply with all applicable company policies, rules, and regulations, including those related to safety, health, and wage and hour requirements.
Demonstrate flexibility and a willingness to take on additional responsibilities as business needs evolve, recognizing that duties may change or new assignments may be given without formal notice.