Lead Sous Chef

Job DescriptionThe Lead Sous Chef is a management position overseeing chef managers, Souschefs, as well as hourly culinary staff, responsible for developing and executing culinary solutions tomeet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and clientneeds and tastes. Oversees and manages culinary operations to meet production, presentation, andservice standards. Applies culinary techniques to food preparation and manages the final presentationand service of food.Job ResponsibilitiesOversee day-to-day culinary execution across all food stations.Supervise union culinary employees per collective bargaining agreements. Delegate, andmanage union cooks, stewards, and prep teams within CBA guidelines.Direct, coach, and mentor sous chefs and culinary leads to ensure standards are consistentlymet in all areas.Assist the Executive Chef with developing and executing theme meal, and pop-up event menus,adhering to established recipes and brand standards.Enforce all health and safety standards (HACCP, local health department guidelines) and lead byexample with proper food handling.Support the Food Production Manager by maintaining clean and organized storage areas,reducing waste, and assist in managing food and labor costs in alignment with budget targets.Train culinary staff on culinary techniques, safety, station setups, and service timing expectations.Ensure all food is prepared and presented to the highest quality standards, following Aramark standard recipes and procedures.Follow Aramark and site-specific protocols when addressing performance issues with union staff, ensuring documentation is accurate and HR-approved.Oversee off-day and special event culinary services including theme meals, supper club, cooking 101, pop ups, and marketing events.Monitor kitchen cleanliness and equipment functionality. Coordinate repairs and maintenance with facilities and engineering teams.Collaborate with purchasing and receiving teams to ensure quality, accuracy, and compliance with inventory and safety procedures.Develop prep schedules, par sheets, and production plans for day-to-day operations and all special events. Ensure readiness across all BOH teams.Partner with front-of-house managers to ensure smooth operations and guest satisfaction.Maintain a high level of visibility in kitchens and service areas. Serve as a calm, respected leader during fast-paced service windows.Complete required reports, temperature logs, food safety audits, and incident documentation in a timely and accurate manner.Assume full culinary leadership in the absence of the Executive Chef and assist in developing future culinary leaders from within the team.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.QualificationsRequires at least 5-7 years of progressive culinary management experience in high volumevenues; sports, arenas, convention center, casino or hotel banquet background stronglypreferred.Culinary degree or equivalent experience is requiredRequires strong multitasking, organizational, communication, and leadership skillsAbility to effectively communicate orally, written, and electronically.Experience working in or managing a union kitchen environment is preferred.Excellent interpersonal and conflict-resolution skillsProficient in large-scale production, premium service, and catering operations stronglypreferred.Strong knowledge of food safety and sanitation guidelines (ServSafe certification preferred).Flexible schedule including nights, weekends, and holidaysOccasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing50 pounds or less Physical Demands:The physical demands described here are representative of those an employee encounters whileperforming the essential functions of this job. Reasonable accommodations may be made to enableindividuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand; walk; reach with hands and arms; balance; talk or hear; and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include ability to adjust focus.EducationAbout AramarkOur MissionRooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About AramarkThe people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at connect with us on Facebook, Instagram and Twitter.

Created: 2025-08-07