Sous Chef

Aramark•East Lake-Orient Park, FL

24d

About The Position

The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. Aramark is seeking a talented and experienced Sous Chef to join our culinary team at a prestigious corporate dining location. The ideal candidate will assist the Executive Chef in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and service. The Sous Chef will play a key role in menu development, staff training, and maintaining a safe and sanitary kitchen environment.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

Proven experience as a Sous Chef or similar role in a high-volume, fast-paced kitchen environment.
Culinary degree or equivalent professional experience.
Strong knowledge of food safety and sanitation standards.
Excellent leadership and communication skills.
Ability to work well under pressure and manage multiple tasks simultaneously.
Creative and innovative approach to menu planning and recipe development.
Strong organizational and time management skills.
Flexibility to work various shifts, including evenings, weekends, and holidays as needed.
ServSafe Certified

Responsibilities

Assist the Executive Chef in planning and executing daily menus, ensuring a diverse and appealing selection of dishes.
Supervise kitchen staff, providing guidance, training, and support to maintain high standards of food preparation and presentation.
Monitor inventory levels and order supplies as needed, ensuring cost-effective and efficient kitchen operations.
Maintain a clean and organized kitchen, adhering to all health and safety regulations.
Collaborate with the culinary team to develop new recipes and menu items that align with client preferences and dietary requirements.
Ensure consistent portion sizes and quality control for all dishes served.
Assist in managing kitchen schedules, ensuring adequate staffing levels during peak service times.
Handle any kitchen-related issues or emergencies promptly and effectively.
Foster a positive and collaborative work environment, promoting teamwork and professional development.
Follow all ARAMARK Safety Standards