Sous Chef

Reporting to the Executive Chef, the  Sous Chef is the culinary lead for the daily operation — the person who sets the tone in the kitchen, drives food quality, and ensures every guest leaves impressed. You’ll take ownership of menu direction, kitchen standards, team development, and the overall food experience. This role blends hands on cooking with strong leadership, financial awareness, and a commitment to safety and consistency. 

Culinary experiences and well-maintained environments are fundamental to student success.  

From brain-powering ingredients to comforting flavor combinations, nutritious food doesn’t have to be boring. Aramark chefs and dietitians are constantly reviewing the latest insights and food trends to find the next culinary innovation and help students discover their love of food. 

We partner with you to enhance the student experience, support parents, and collaborate with administration, all while delivering on the expectations of parents and the community. 

Job Responsibilities

•    Set the culinary standard every day by delivering exceptional food and a memorable guest experience.
•    Execute company culinary programs with precision, ensuring consistency in food quality, service, and safety.
•    Support the catering program through thoughtful menu design, strong execution, and reliable service.
•    Oversee all kitchen operations, including production, plating, quality control, food costing, labour management, scheduling, and training.
•    Build and mentor a strong kitchen brigade, developing cooks at every level and recognizing emerging talent.
•    Champion food safety and sanitation, ensuring the kitchen meets or exceeds all regulatory and company standards.
•    Support food and labour costs to hit budget targets without compromising quality.
•    Support accurate financial reporting and maintain all required records for Aramark and regulatory bodies.
•    Support marketing, HR, and company initiatives that impact the culinary operation.
•    Model and enforce Aramark’s Health & Safety programs, ensuring a safe kitchen for your team.

Qualifications

•    Red Seal Certification or equivalent culinary training.
•    At least 3 years of kitchen leadership experience, ideally as a Sous Chef.
•    Experience with Banquet/Catering culinary operations a strong asset
•    Full-time availability required, including mornings, evenings, and weekends.  
•    Calm under pressure, with strong problem solving and conflict resolution skills.
•    Comfort with basic computer systems (inventory, ordering, scheduling, reporting).
•    Strong communication and interpersonal skills, with the ability to coach, motivate, and lead by example.
•    Excellent organization and time management, with a commitment to consistency and follow through.

Education