Sous Chef - UVA-Brandon Ave

Aramark-posted 4 months ago
Full-time
VA
5,001-10,000 employees
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The Sous Chef at Gaston Food Hub is a dynamic, hands-on culinary leader responsible for supporting the Executive Chef in all kitchen operations across our four diverse dining concepts: The Den by Denny's, Launch Test Kitchen, Whisk Pastry, and Bodega. This role requires a skilled chef with the ability to manage a team, maintain quality and consistency, and adapt to the unique needs of each venue. The ideal candidate will be a creative problem-solver with a strong passion for culinary excellence and a commitment to food safety.

  • Manage and oversee daily kitchen operations for all four concepts, ensuring seamless execution of menus and efficient workflow.
  • Supervise, coach, and motivate kitchen staff across all concepts.
  • Assist in training new culinary staff on proper techniques, station responsibilities, and food safety standards.
  • Create and manage staff schedules to ensure adequate coverage for all venues.
  • Oversee food preparation, cooking, and plating to maintain high standards of quality and presentation for each dining concept.
  • Act as a leader on the line, stepping in to support various stations as needed during peak service times.
  • Work closely with the Whisk Pastry team to ensure pastry production and quality meet standards.
  • Manage and track inventory, place orders with suppliers, and conduct regular checks to minimize waste and ensure product availability.
  • Monitor food and labor costs, working with the management team to meet financial targets.
  • Enforce all food safety and sanitation regulations (HACCP) to ensure a clean and safe kitchen environment.
  • Conduct regular inspections of work areas and equipment to ensure compliance with health codes and company policies.
  • Assist the Executive Chef in the development and testing of new menu items for the Launch Test Kitchen and other concepts.
  • Provide feedback on recipe improvements and operational efficiencies.
  • 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.
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