Sous Chef at Kutztown University Dining Services
Kutztown , Pennsylvania
February 01, 2017
Overview: About Aramark
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Description: Kutztown University Dining Services

Sous Chefs for Residential All-You-Care-To-Eat Restaurants

Job Summary : The Sous Chef is responsible to c oordinate, plan, participate, and supervise the production, preparation and presentation of food for the residential restaurants on campus.

Job Duties and Tasks:
  • Ensure the schedule is being followed by employees and open shifts are filled as needed
  • Follow and enforce Company policy regarding Attendance, including timeclock management and tracking
  • Follow and ensure employees are complying with Company Uniform Policy
  • Schedule breaks for all employees according to Company break schedule
  • Maintain a professional appearance and demeanor when engaging customers, employees, clients
  • Ensure the highest level of customer service utilizing the W.E.S.T. model
  • Ensure the highest level of food quality by working with the Supervisor and Dining team
  • Ensure employees are working safely at all times, including the use of Personal Protective Equipment
  • Supervise and participate in the production of all food, following the provided production system
  • Conduct employee huddles at each shift to keep staff informed of safety and operation topics
  • Focus on high quality, fresh ingredients prepared in small batches in an open kitchen setting
  • Track food waste in an effort to reduce the overall impact to the food cost
  • Assist in the planning and forecasting of weekly food production through recorded results for each meal
  • Conduct ongoing training for new recipes, batch cooking techiques, and production sheet use
  • Ensure the culinary team is following each step of the HACCP system
  • Develop, implement, and maintain a master cleaning schedule for kitchen equipment
  • Assume the lead culinary role in the absence of the location Chef
Other Responsibilities:
  • Coordinate, plan, participate, and supervise the production, preparation and presentation of food.
  • Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
  • Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Manager or Chef to ensure that a consistent quality product is produced which conforms to all established standards.
  • Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.

Qualifications: Qualifications:
  • Candidate will possess two to three years of post-high school education, preferably a culinary degree.
  • Two to three year's experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.
  • Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
  • Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

A little about us:
At Aramark, we believe that each of our employees can play an important role in creating the great experiences that become lasting memories.

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