Sous Chef - Aramark Nexus

Aramark•Hereford, TX

16h•Onsite

About The Position

Aramark Nexus is hiring a Sous Chef for a new, large-scale food service operation near Hereford, Texas, within driving distance of both Hereford and Amarillo. This full-time culinary leadership opportunity is ideal for an experienced cook, lead cook, kitchen supervisor, or sous chef who is ready to take the next step in their career. We are looking for someone with strong hands-on cooking experience who can help lead a kitchen team, coordinate food production, maintain food safety and quality standards, and keep a busy kitchen running smoothly. As a Sous Chef with Aramark Nexus, you will work alongside culinary and food service leadership to manage daily kitchen operations in a high-volume dining environment. You will be involved in food preparation, meal production, team supervision, training, sanitation, inventory, quality control, and service execution. You do not need to have previously held the title of Sous Chef to be considered. An experienced cook or culinary professional with a strong background in food production and experience leading or training others may be a great fit for this opportunity. This is an opportunity to join a growing Aramark Nexus operation, help build a culinary team from the ground up, and grow your career with one of the country's leading food service and hospitality organizations.

Requirements

Must be 18 years of age or older.
Requires 2 to 3 years of experience in cooking, culinary operations, food production, kitchen leadership, or high-volume food service.
Requires 2 to 3 years of post-high school education or equivalent professional culinary experience.
Strong knowledge of cooking techniques, food preparation, high-volume food production, kitchen operations, and food service standards.
Experience training, supervising, or directing kitchen employees in a fast-paced environment.
Ability to work hands-on in food preparation and production while also providing leadership to the kitchen team.
Ability to organize production, solve problems, prioritize work, and support daily kitchen execution.
Strong communication and interpersonal skills.
Ability to maintain food safety, sanitation, quality, portion, and presentation standards.
Ability to work collaboratively with culinary leadership, food service management, and other departments.

Nice To Haves

Previous experience as a cook, lead cook, kitchen supervisor, culinary supervisor, sous chef, or similar culinary position is preferred.
Culinary degree preferred but not required.
Experience with high-volume dining, institutional food service, residential dining, catering, hospitality, restaurants, or prepared food operations is preferred.

Responsibilities

Support culinary leadership in managing daily kitchen and food production operations.
Train, supervise, and support cooks and other kitchen personnel.
Coordinate food preparation, production, service, and presentation throughout assigned shifts.
Provide hands-on cooking and food production support as needed.
Help ensure food is prepared according to recipes, quality standards, production expectations, and portion controls.
Assist with estimating food needs, inventory management, requisitions, and ordering supplies.
Support recipe execution, menu implementation, and production planning.
Monitor food quality, consistency, presentation, and overall guest satisfaction.
Maintain food safety, sanitation, food handling, and kitchen cleanliness standards.
Ensure kitchen equipment is properly operated, cleaned, and maintained.
Support catering events, special meals, and additional food service needs as required.
Train and coach kitchen team members on cooking techniques, recipes, safety procedures, and production standards.
Partner with culinary and food service leadership to support staffing, labor, inventory controls, and daily operational needs.
Help create a positive, safe, and accountable kitchen culture focused on teamwork, quality, and service.