Sous Chef - St. Thomas University

Job Description

Responsible for the production of food in the kitchen, as per duties assigned, ensuring constant innovation, food variety and choice and that all food is handled and prepared safety in conjunction with Food Safety requirements.

Job Responsibilities

The Commis Chef is required to be flexible according to business requirements. The focus of the job may vary, however, it is encouraged that activities will typically include the following:

• Reporting to the Chef de Partie, work as part of a team in different catering outlets
• Prepare food for a lively customer café, restaurant and Hospitality events
• Full knowledge of all menu items served
• Work collaboratively with the Chef de Partie and Sous Chef regarding food production management to ensure minimal wastage
• Work collaboratively with the Chef de Partie and Sous Chef regarding the maintenance of food levels, food quality and brand standards
• Maintain high food hygiene and health and safety standards per Aramark requirements, identify any anomalies and report incidents to Aramark management
• Assist the Chef de Partie and Sous Chef with post-analysis
• Work collaboratively with the Chef de Partie and Sous Chef to ensure all shift opening and closing checklists are completed
• Learn procedures and standards for all kitchen tasks
• Undertake relevant training as required
• In addition to the above, the Commis may occasionally be required to undertake back of house and front of house duties in line with business requirements.

Qualifications

• Previous experience in a Food Production role within catering or retail
• Good level of spoken English
• Works well under supervision with the ability to take direction
• Self-motivated, adaptable / flexible and a good communicator
• Provide outstanding customer service
• Able to prioritise workload and delegate
• Work optimally without supervision 
• Quality focused
• Effective team worker
• Ownership and accountability 
• Understand basic catering finances – Costing, Production, Yields, Wastage etc.
• Input collated information into Food Production Management System
• Ability to maintain a variety of operating and general records

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. 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.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on  Facebook ,  Instagram and  Twitter .

The pay range for this position is $55,000.00 - $55,000.00.