Sous Chef - Suffolk University
Aramark · Boston, MA · Today
On-siteManagement$30–$32/hrFull-time
About the role
The Sous Chef will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit.
Responsibilities
- Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure consistent quality.
- Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, address discrepancies, and assist with storage.
- Maintain proper handling of all food products and equipment to ensure food safety and kitchen standards.
- Uphold cleanliness and high sanitation standards at all times.
- Interview, schedule, train, develop, empower, coach, and counsel staff; resolve problems and recommend discipline as appropriate.
- Perform additional duties as assigned to meet operational commitments.
Requirements
- Two to three years of experience in a related culinary position.
- Two to three years of post-high school education, preferably a culinary degree.
- Advanced knowledge of principles and practices within the food profession.
- Experiential knowledge required for management of people and/or problems.
- Excellent oral, reading, and written communication skills.
- Willingness to work hands-on with staff and operations, including event-based hours such as evenings and weekends.
Pay
The hourly rate or salary range for this position is $30.00 to $32.00.
Benefits
- Comprehensive medical, dental, and vision coverage.
- Work/life resources.
- Retirement savings plans, including 401(k).
- Paid days off, including parental leave and disability coverage.
- Benefits vary by location, employee eligibility, and legal requirements.