Catering - Sous Chef - Florida State University

Job Responsibilities

• 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 are maintained in the kitchen in line with current legislation.
• All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager.
• Aid in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins.
• Achieve and maintain the highest standard of food quality, presentation and service.
• Aid in all food orders ensuring 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 only the highest standards of produce are accepted into the unit and to corroborate accurate procedures are followed if experiencing any difficulties 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 being implemented and that all records and food safety checks assigned to you are being maintained within the kitchen and related areas.
• Assist with carrying out stock-takes as appropriate.
• Assist the Head Chef in evaluating the training needs of all kitchen staff.
• As a member of the team, equally responsible for cleaning and hygiene and that any 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 relationships 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.

Qualifications

• 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 & 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 H.A.C.C.P documentation.
• Experience of menu planning.
• Dedication and self-motivation.
• Good reliability and time keeping.
• 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.

About Aramark

Aramark believes in equal employment opportunity and encourages diversity. We do not discriminate based on 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. Aramark serves millions of guests worldwide through food and facilities in 15 countries. We strive to do great things for each other, our partners, our communities, and our planet. Our mission is rooted in service, and we aim to help you reach your full potential in your career. For more information, visit aramarkcareers.com or follow us on Facebook, Instagram, and Twitter.