Job Description

Join our catering and bakeshop team at Auburn University! The Sous Chef under the direction of the Executive Chef will lead the culinary team to produce small to large scale catering events, execute production of commissary and dessert items to be distributed to all campus locations daily. The incumbent will act as the Executive Chef in their absence. The incumbent will also assist in managing employee time/attendance, staffing activities and team performance. 

Job Responsibilities

• Supervises/coordinates all related culinary activities

• Ability to train/manage in a diverse environment

• Estimates food consumption and requisition or purchase food

• Selects and develops recipes and standardize production recipes to ensure consistent quality

• Establishes presentation technique and quality standards, and plans and prices menus

• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen

• Oversees catering events and may also offer culinary instruction

• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items

• Safely utilizes a variety of utensils including knifes

• Operates equipment such as ovens, stoves, slicers, mixers, etc.

• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods

• Arranges, garnishes, and portions food according to established guidelines 

• Produce and maintain work schedules

• Direct daily activities of bakeshop and/or catering culinary staff 

• Ensure that food items are stored in a safe, organized, and hazard-free environment.

• Responsible for managing the production of all campus locations commissary and dessert items for daily distribution

• Ability to lead catering/bakeshop execution in the absence of the head chef

Qualifications

• Culinary degree preferred 
• Culinary Arts certificate required in lieu of culinary degree
• Serv Safe certification required
• Flexible approach to duties assigned 
• Willingness to assist other location kitchens when needed
• Open availability required
• Minimum of 2 years in a culinary leadership role such as lead cook, culinary supervisor, sous chef, lead baker etc. 
• Experience in catering production preferred
• Ability to balance multiple tasks.
• Ability to deal and communicate optimally with staff and customers at all levels.
• Ability to follow accurately and issue instructions, written or oral. 
• Strong people leadership skills.
• Basic Food Hygiene

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, facilities, and uniform services in 19 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 http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.