Sous Chef - Janelia Research Campus

The Sous Chef supports the Chef de Cuisine in managing the daily operations of the kitchen. This role is responsible for supervising food preparation, maintaining high food quality standards, ensuring food safety compliance, leading kitchen staff, and coordinating the successful execution of à la carte, banquet, and conference catering services.

COMPENSATION:
The Hourly rate for this position is $24 to $36. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS:
Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

For more information about Aramark benefits,  Aramark Careers - Benefits & Compensation

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.

• Assist the Chef de Cuisine in planning and preparing menus.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure all food is prepared and presented according to established quality and presentation standards.
• Get involved in banquets, conferences, and special event menus while ensuring timely service and consistency.
• Coordinate with the Banquet, Events, and Food & Beverage teams to meet client requirements and event schedules.
• Effectively multitask by managing à la carte service alongside banquet and conference food production.
• Monitor inventory levels and assist with ordering food and kitchen supplies.
• Maintain cleanliness and ensure compliance with food safety and sanitation regulations.
• Assist in training and evaluate kitchen staff.
• Manage kitchen operations in the absence of the Chef de Cuisine.
• Control food costs, minimize waste, and maintain portion consistency.
• Ensure proper storage, handling, and labeling of food products.
• Prepare production reports, inventory records, and other kitchen documentation.
• Use basic computer applications for inventory management, scheduling, email communication, and record keeping.

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.

• • Proven experience as a Sous Chef or Senior Line Cook in high-volume environment.
  • Experience in banquet, conference, and large-scale event menu execution
  • Experience managing banquets, conferences, and event food production.
  • Culinary degree or equivalent professional training preferred.
  • Strong knowledge of cooking techniques and kitchen operations.
  • Basic computer knowledge, including proficiency in Microsoft Office (Word and Excel), email, and kitchen or inventory management software.
  • Knowledge of food safety and sanitation regulations.
  • Excellent leadership, communication, and organizational skills.
  • Ability to work effectively in a fast-paced, high-volume environment.
  • Flexibility to work evenings, weekends, and holidays as…