Catering Sous Chef - The College of William & Mary - The College of William and Mary

Aramark’s good-faith estimate of the hourly compensation for this position is $25.00–$29.00.

Responsibilities

• Supervise and participate in the production, preparation, and presentation of all foods for assigned unit(s) to ensure consistent quality.
• Act as lead in the catering kitchen in the absence of the Catering Chef.
• Maintain sufficient inventory, record deliveries, resolve discrepancies, and assist with storage.
• Ensure proper handling of all food products and equipment to meet food-safety and kitchen standards.
• Maintain cleanliness and high sanitation standards at all times.
• Interview, schedule, train, develop, empower, coach, and counsel staff; recommend discipline as appropriate.
• Job duties may change or new ones may be assigned without formal notice to meet business commitments.

Requirements

• ServSafe certification required.
• Two to three years’ experience in a related culinary position.
• Two to three years of post-high-school education, preferably a culinary degree.
• Advanced knowledge of food-service principles and practices.
• Experiential knowledge of managing people and/or problems.
• Excellent oral, reading, and written communication skills.
• Willingness to work hands-on with staff and operations, including event-based hours (evenings and weekends).

Benefits

• Comprehensive medical, dental, and vision coverage.
• Work/life resources.
• Retirement savings plans (e.g., 401(k)).
• Paid days off, including parental leave and disability coverage.
• Benefits vary by location, legal requirements, eligibility, and employee residence/work location.