Aramark

Culinary Specialist – Sous Chef

Aramark

full-time

Posted on:

Location Type: Office

Location: Newark • 🇺🇸 United States

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Job Level

Junior

Tech Stack

Chef

About the role

  • In the absence of the Head Chef, to assume complete responsibility for the overall kitchen operation as per the Head Chef Job Description.
  • To Support the Head Chef in the efficient management of the kitchen at all times.
  • Daily involvement to a high standard, in compliance with client contract.
  • Fully familiarise yourself with all company policy and procedures and guarantee daily implementation of Food Safety and Hygiene maintained in the kitchen.
  • Aid with all food orders ensuring that only approved suppliers are used.
  • Share responsibility with the Head Chef for the checking, probing and signing of food deliveries.
  • Ensure that the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation.
  • Confirm H.A.C.C.P procedures are being implemented and maintained within the kitchen.
  • Assist with carrying out stock-takes as appropriate.
  • Assist Head Chef in evaluating the training needs of all kitchen staff.
  • Responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard.
  • Review the kitchen hazard list every week with the Head Chef.
  • Maintain good communications and working relationship with your client, customers, and all staff.
  • Ensure that all staff rigorously enforce the Company Dress Code daily.
  • Perform any reasonable task which assists with service, food preparation, hygiene, safety, and efficient operation of the unit.

Requirements

  • Ability to lead kitchen operation in Head Chef’s absence.
  • Ability to balance multiple tasks.
  • Ability to deal and communicate optimally with staff and customers at all levels.
  • Ability to follow accurately and issue instructions, written or oral.
  • Strong people leadership skills.
  • NVQ Level 1,2 & 3 or equivalent
  • Basic Food Hygiene
  • 1-2 years’ experience in a professional kitchen or productive catering
  • Experience of purchasing and profit optimization.
  • Experience in industrial catering.
  • Experience of H.A.C.C.P documentation
  • Experience of menu planning
  • Dedication and self-motivation
  • Good reliability and time keeping.
  • To work on own initiative or as part of a team
  • Courteous manner
  • Flexible approach to hours and duties
  • Willingness to undergo training as the need arises.
Benefits
  • Professional development opportunities
  • Health insurance

Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard skills
H.A.C.C.P documentationFood HygieneMenu planningStock-takingFood SafetyFood orderingCleaning and hygieneCateringPurchasingProfit optimization
Soft skills
LeadershipCommunicationTime managementReliabilitySelf-motivationTeamworkInitiativeFlexibilityCourteous mannerTask balancing
Certifications
NVQ Level 1NVQ Level 2NVQ Level 3Basic Food Hygiene