Catering Sous Chef - Florida State University

Aramark is a global leader in food, facilities management, and uniform services, proudly serving millions of guests across 15 countries every day. With a strong commitment to service excellence, inclusivity, and sustainability, Aramark aims to create a positive impact for its partners, communities, employees, and the planet. The company fosters a culture where employees are encouraged to develop their talents and achieve their full professional potential in a supportive and dynamic work environment. At Aramark, diversity and equal opportunity are prioritized, ensuring everyone can contribute and thrive regardless of background or identity. The company’s mission is deeply rooted in service, aiming to do great things for each other and the wider community, making it a forward-thinking and values-driven employer in the food and hospitality industry. This role is for a Sous Chef position at Aramark, a pivotal role within the kitchen operation responsible for assuming full responsibility of the kitchen in the absence of the Head Chef. The Sous Chef supports the Head Chef in efficiently managing the kitchen's day-to-day operations, ensuring the highest standards of food safety, hygiene, quality, and service as per the client contract and company policies. The role demands hands-on involvement in all kitchen activities including menu creation, food ordering, stock management, and staff training. The successful candidate will monitor and enforce compliance with food safety regulations such as the Food Hygiene Regulations Act and HACCP standards, maintaining meticulous records and leading by example in cleanliness and punctuality. Beyond operational duties, the Sous Chef will contribute to menu innovation while balancing cost efficiencies and gross profit margins. They will also support supplier relationships by ensuring rigorous checks on deliveries and maintaining quality control over kitchen products. Collaboration and communication are key, as the Sous Chef will foster good working relationships with clients, customers, and fellow staff, upholding company dress code and service standards. The role also involves participating in risk assessments by reviewing kitchen hazards weekly, and assisting in evaluating and delivering training to kitchen team members. This opportunity is ideal for candidates with 1-2 years in professional or industrial catering kitchens, possessing NVQ Level 1, 2, and 3 or equivalent qualifications, and a robust understanding of food safety and kitchen management. Flexibility, initiative, and leadership are essential qualities. Aramark values dedication, reliability, and a positive, courteous approach to all aspects of service. This role offers a chance to advance within a global company committed to sustainability, diversity, and employee development, providing a platform to build a rewarding career in hospitality culinary management.

• 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 and 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 HACCP documentation
• experience of menu planning
• dedication and self-motivation
• good reliability and time keeping
• ability 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