Sushi Sous Chef - Quick Hire!

Aramark is a global leader in food and facilities management services, proudly serving millions of guests every day across 15 countries. Rooted deeply in service and united by a strong purpose, Aramark strives to create a positive impact not only for its customers but also for its employees, partners, communities, and the planet. The company believes in fostering equal employment opportunities and values diversity, inclusion, and the empowerment of every team member to reach their full potential. Aramark offers numerous career opportunities that help individuals develop their talents, ignite their passions, and achieve professional growth in a supportive environment. The company's vision revolves around delivering excellence in food and hospitality while embracing creativity, integrity, and genuine connections. Within Aramark, the Portfolio Group operates under the Workplace Experience Group umbrella, providing tailored solutions and seamless experiences that span from breakrooms to boardrooms. This group is committed to delivering a signature suite of services that meet the distinct needs of each business portfolio they serve. Their team excels in forming partnerships, creating experiences that redefine hospitality standards by ensuring convenience, consistency, and excellence across all touchpoints. Driven by passion and a commitment to superior quality, Aramark's Portfolio Group prides itself on crafting seriously delicious food and providing exceptional hospitality backed by a team of intelligent, creative, and driven individuals. The position available is for a Station Chef, a dynamic role crucial to the culinary team’s success. Station Chefs at Aramark are surrounded by passionate teammates and leaders who are invested in their growth and success. This role involves managing the culinary preparation process from start to finish, ensuring that food offerings align with Aramark’s high standards and Executional Framework, which focuses on quality, consistency, and presentation. Station Chefs play an essential role in leading the final plating and presentation of meals, serving dishes that meet both the company’s and customers’ expectations for excellence and flavor. In this capacity, the Station Chef will oversee the innovation and execution of culinary solutions designed to keep customers satisfied and engaged. Leadership responsibilities include training and managing kitchen staff, mentoring team members to build shared goals and understanding, and facilitating effective communication within the team and with clients. The role demands a deep understanding of supply chain and procurement processes, ensuring the use of authorized suppliers and compliance with safety and operational policies. Station Chefs will also be tasked with meeting food and labor cost targets, maintaining accurate records including training logs and performance data, and conducting daily team huddles to synchronize efforts and uphold standards. Aramark offers a competitive salary range for this role, from $75,000 to $90,000, reflecting the importance and responsibility of the position. Comprehensive benefits are provided to eligible employees, including medical, dental, and vision coverage, as well as work/life resources, retirement savings plans like 401(k), paid parental leave, and disability coverage. The company fosters a work environment that values safety, compliance, and continuous improvement, inviting motivated individuals who have a passion for food, hospitality, and teamwork to apply and grow with them. Joining Aramark means becoming part of a company focused on innovation, operational excellence, and delivering remarkable food experiences that delight customers daily.

• At least 2-3 years of experience in a related culinary role
• 2-3 years of post-high school education, preferably culinary
• strong knowledge of food preparation and presentation techniques
• leadership and team management experience
• excellent communication skills
• ability to maintain compliance with safety and health regulations
• familiarity with supply chain and procurement processes
• ability to manage food and labor cost targets
• detail-oriented and organized
• commitment to quality and exceptional hospitality