Catering / Sous Chef - Assumption University

Aramark•Worcester, MA

2d•$30 - $35•Onsite

About The Position

The Sous Chef will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. This role is also responsible for planning, preparing, and executing high-quality food production for catered events. This role oversees menu preparation, food presentation, and adherence to food safety standards while ensuring exceptional customer satisfaction. This role collaborates with catering, culinary, and event teams to deliver outstanding dining experiences, manage kitchen staff, control food costs, and maintain efficient operations for events of all sizes.

Requirements

Two to three years’ experience in a related culinary position
Candidate will possess two to three years of post-high school education, preferably a culinary degree
Advanced knowledge of the principles and practices within the food profession
Experiential knowledge required for management of people and/or problems
Excellent oral, reading, and written communication skills
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

Responsibilities

Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced.
Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage
Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times.
Ensure cleanliness and high sanitation standards are maintained at all times
Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate