Sous Chef - Bethune - Howard University

Aramark•WASHINGTON, DC, DC

3d•$25 - $32•Onsite

About The Position

The Sous Chef for Bethune Dining supports the daily culinary operations of the dining hall. This position is responsible for food quality, production, sanitation, safety, employee direction, and service execution. The Sous Chef works closely with culinary staff, supervisors, and management to ensure meals are prepared and served safely, consistently, and on time. Must have nighttime availability.

Requirements

Previous culinary or kitchen leadership experience required.
Strong knowledge of food production, sanitation, food safety, and kitchen operations.
Ability to lead employees in a fast-paced environment.
Strong communication, organization, and problem-solving skills.
Must be able to work mornings, evenings, weekends, holidays, and special events as business needs require.
Must be able to read and write
Ability to stand, walk, bend, lift, reach, push, pull, and carry items during the shift.
Ability to lift up to 50 pounds with or without reasonable accommodation.
Ability to work in hot kitchens, coolers, freezers, and busy service areas.

Nice To Haves

Experience in high-volume dining, campus dining, hospitality, or institutional food service preferred.
ServSafe certification preferred or ability to obtain.

Responsibilities

Support daily food production for breakfast, lunch, dinner, special events, and campus dining needs.
Ensure food is prepared according to approved menus, recipes, portion standards, and presentation guidelines.
Monitor food quality, temperature, freshness, station setup, and service readiness.
Provide daily direction, coaching, and support to cooks and culinary employees.
Ensure employees follow food safety, sanitation, HACCP, allergen, uniform, attendance, and workplace expectations.
Assist with inventory, ordering, receiving, storage, product rotation, and waste control.
Maintain clean, organized, and safe kitchens, prep areas, coolers, freezers, and service areas.
Communicate staffing, product, equipment, employee, and service concerns to management.
Support a respectful, professional, and accountable work environment.
Respond promptly to guest concerns, service needs, and operational issues.