Sous Chef Washington State University

Job Description

In the absence of the Head Chef, to assume complete responsibility for the overall kitchen operation as per the Head Chef Job Description. To support the Head Chef in the efficient management of the kitchen at all times.

Hourly rate: $30.00 to $35.00.

Aramark offers medical, dental, vision, work/life resources, retirement savings plans like 401(k), paid days off including parental leave and disability coverage. Benefits vary by location and are subject to legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

• Day to day involvement to a high standard, in compliance with client contract.
• Fully familiarise yourself with all company policy and procedures and guarantee daily implementation of Food Safety and Hygiene in line with legislation; report all matters to the Head Chef or unit Manager.
• Assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins.
• Make certain the highest standard of food quality, presentation and service are achieved and maintained.
• Aid with all food orders ensuring that only approved suppliers are used to fully exploit broker supplier costs.
• Share responsibility with the Head Chef for checking, probing and signing of food deliveries to verify that only the highest standards of produce are accepted into the unit and to corroborate that correct procedures are followed if difficulties arise with suppliers.
• Ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation.
• Confirm H.A.C.C.P procedures are implemented and that all records and food safety checks assigned to you are maintained within the kitchen and related areas.
• Assist with carrying out stock‑takes as appropriate.
• Assist Head Chef in evaluating the training needs of all kitchen staff.
• As a member of the team, be equally responsible for cleaning and hygiene and ensure all assigned daily and weekly cleaning duties are carried out to standard.
• Review the kitchen hazard list every week with the Head Chef.
• Maintain good communications and working relationship with your client, customers, and all staff.
• Ensure that all staff rigorously enforce the Company Dress Code daily.
• Perform any reasonable task which assists with the service, food preparation, hygiene, safety, and other matters relating to the efficient operation of the unit.

• 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 instructions accurately, written or oral.
• Strong people‑leadership skills.
• NVQ Level 1, 2 & 3 or equivalent.
• Basic Food Hygiene certification.
• 1‑2 years’ experience in a professional kitchen or productive catering.
• Experience of purchasing and profit optimization.
• Experience in industrial catering.
• Experience of H.A.C.C.P documentation.
• Experience of menu planning.
• Dedication and self‑motivation.
• Good reliability and time‑keeping.
• 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.

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. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including Fair Chance Ordinances.