Executive Chef Assistant

1 week ago


O'Fallon, Missouri, United States Aramark Full time
About the Role

The Sous Chef is a key member of the kitchen team, responsible for assisting the Culinary & Hospitality Manager in the overall management and operation of the kitchen.

Key Responsibilities
  • Train and lead kitchen personnel to ensure seamless kitchen operations.
  • Supervise and coordinate all culinary activities to maintain high-quality food standards.
  • Estimate food consumption and requisition or purchase food to minimize waste and optimize inventory.
  • Select and develop recipes to standardize production and ensure consistent quality.
  • Establish presentation techniques and quality standards, and plan and price menus to meet customer expectations.
  • Ensure proper equipment operation and maintenance, and maintain a safe and sanitary kitchen environment.
  • Oversee special catering events and provide culinary instruction and demonstrations as needed.
  • Monitor inventory levels, order supplies, and manage food costs to minimize waste and optimize profitability.
  • Interact daily with clientele in a professional manner, providing exceptional customer service.
Requirements
  • Minimum of 3-5 years of experience in a professional kitchen, with at least 1 year in a supervisory role.
  • Culinary degree or equivalent experience.
  • Strong leadership, organizational, and communication skills.
  • Proficiency in various cooking techniques and kitchen equipment.
  • Passion for cooking, creativity, attention to detail, and ability to work under pressure.
About Aramark

Aramark is a leading provider of food and facilities services, serving millions of guests every day in 15 countries around the world.

We believe in providing a positive and inclusive work environment, where every employee can grow and develop their skills and talents.


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