Executive Sous Chef

Aramark is seeking an ambitious and creative Executive Sous Chef to support and collaborate with our culinary team at our dynamic food service operations. This key position will assist in overseeing the culinary functions across multiple dining venues, focusing on delivering high-quality, nutritious, and innovative food services to our clients in various institutions. The Executive Sous Chef will play a critical role in menu development, kitchen management, and team leadership, ensuring that our culinary offerings align with Aramark’s commitment to excellence and innovation. Assist the Executive Chef in all aspects of kitchen management and staff supervision, ensuring efficient operations. Develop and introduce new recipes and menus that align with current culinary trends and client preferences, promoting health and sustainability. Ensure the highest standards of food safety and cleanliness are maintained in all kitchen areas. Conduct daily briefings and training sessions to cultivate a knowledgeable and skilled kitchen staff. Manage food inventory and procure supplies, maintaining budget constraints and minimizing waste. Collaborate with other teams to enhance customer satisfaction and meet operational goals. Provide support in special culinary projects and events as directed by the Executive Chef. Strong leadership and team management skills Excellent culinary and knife skills Proficient in menu planning, budgeting, and inventory management Deep understanding of food safety and sanitation regulations Ability to thrive in a high-pressure environment Effective communication and interpersonal skills Medical Insurance Dental Insurance Vision Insurance 401k ServSafe Food Handler certification ACF Certified Sous Chef or Certified Executive Chef designation preferred