Catering Sous Chef - Florida State University

Aramark is a global leader in food service, facilities management, and uniform services, operating in 15 countries and serving millions of guests every day. With a mission rooted in service and a strong commitment to diversity, equity, and inclusion, Aramark strives to foster an environment where every employee is valued and empowered. They prioritize professional development, personal growth, and community impact, creating a workplace that supports innovation and excellence in hospitality and food services. The company is committed to sustainability and ethical practices, ensuring that they do great things not only for their partners and clients but also for communities and the planet. This role is for a passionate and experienced Sous Chef who will take on full kitchen responsibilities in the absence of the Head Chef while supporting the Head Chef in managing all kitchen operations efficiently at all times. The Sous Chef will be deeply involved in daily kitchen operations, maintain high standards of food safety, quality, hygiene, and innovation, ensuring compliance with client contracts and company policies. They will help create diverse and innovative menu cycles, manage food ordering and supplier relations, oversee food deliveries, enforce hygiene and safety regulations, and assist in staff training needs evaluation. As part of a collaborative kitchen team, the Sous Chef will maintain cleanliness, review kitchen hazards weekly, sustain excellent communication with customers and staff, and uphold company dress code standards. This position demands a strong leader who can balance multiple tasks, motivate a team, and uphold company values while ensuring operational excellence and guest satisfaction. Aramark provides a rewarding work environment where culinary expertise is valued and nurtured, with excellent opportunities for personal and professional growth within the food services sector.

• NVQ Level 1, 2 or 3 or equivalent
• Basic Food Hygiene certification
• 1-2 years experience in professional kitchen or productive catering
• Ability to lead kitchen operations in Head Chef's absence
• Strong people leadership skills
• Experience in purchasing and profit optimization
• Experience with HACCP documentation
• Ability to follow instructions accurately
• Flexible approach to hours and duties