Production Sous Chef Job at Aramark (Beaverton)

Sous Chef

Location

United States , Kansas City

Salary:

57000.00 USD / Year

OysterLink

Expiration Date

Until further notice

Requirements

Mid Level (3-7 years) experience

Job Responsibility

Work directly with the Executive Chef
Help to evaluate the food production as well as the timeliness of all catering and banquet functions on and off-site
Assist in maintaining high standards of sanitation and cleanliness
Aid the Executive Chef in maintaining the highest possible rating from the Health Department monthly, throughout the year and daily on gameday
Assist in the training safety, sanitation and accident prevention controls within the kitchen
Help to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
Help ensure that all recipes and methods are being foll...

What we offer

401k
Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance

Fulltime

Sous Chef

The Ronald Reagan Building and International Trade Center (RRB/ITC) is a dynamic...

Location

United States , Washington, DC

Salary:

70000.00 - 75000.00 USD / Year

TCMA for Ronald Reagan Building and International Trade Center

Expiration Date

Until further notice

Requirements

Five to seven years’ experience in quality food production, in an upscale hotel or freestanding restaurant
Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment
Experience in pastry and dessert production
Excellent culinary skills and knowledge of food productions techniques and standards
Thorough knowledge and understanding of kitchen equipment use and operation
Ability to speak, read and write English
Ability to work flexible schedule to include evenings, weekends and holidays
Ability to stand in a working position for extended periods of time
Ability to stand, bend and to lift 50 pounds and push carts weighing up to 200 pounds
Be comfortable working in a stressful time-sensitive environment

Job Responsibility

Coordinates/oversees the activities of all food production employees in the preparation of menu items
Ensures that all food products are of the highest quality and are ready to serve in a timely manner
Responsible for supervising all food ordering, production, holding and storage
Selection, training, scheduling kitchen employees, and assisting supervisor in menu writing and development
Ensures that TCMA standards are maintained and that employees adhere to the TCMA standards of conduct
Promotes mutual respect between all employees inside and outside the department
Ensures that staffing levels in the kitchen are maintained to provide for optimal performance of all duties
Represents Chef in his/her absence
Administers and ensures adherence to departmental guidelines, policies and procedures
Responsible for smooth efficient cost effective operation of food production activities, to include labor management, use of product and adherence to all TCMA sanitations standards

Fulltime

Junior Sous Chef

Join us as a Sous Chef and thrive with our open thinking and open expression. Th...

Location

Australia , Perth

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Trade Industry Qualification or completion of Commercial Cookery Qualification
Passion for the industry
Relevant experience in a similar role
Working rights in Australia
Enthusiastic to escalate your career
Self-motivated, driven and energized in a fast-paced environment
Armed with smart solutions and a can-do attitude
Experience with Breakfast and Lunch is preferred

Job Responsibility

Oversee the daily communications and operations of the kitchen in collaboration with the Head Chef
Liaise daily with the culinary team regarding all aspects of food production, set ups & timings for daily events with assistance of technology
Assists the Head Chef in ensuring the quality, consistency and production of areas of responsibility focusing on attention to detail
Maintain organisational skills to ensure your section is clean and runs efficiently throughout each service period
Ensure all food is prepared and presented in a way that aims to exceed guest expectations, enhancing their experiences and moving at the pace of our guests
Understand guest requirements, demonstrating your open thinking and expression to anticipate our guest needs
Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards
Be creative and innovative when assisting with menu design and outlet concepts

What we offer

Exclusive staff discounts on food and beverage and hotel rooms (including all properties within the Marriott International group) for you, your family and friends
Be part of Life with the Works program where you can enjoy flexible working hours & locations, time off to pursue your passion through sabbatical leave, and paid leave during your birthday month
Grow, develop, and progress with internationally recognized training programs, unlimited strategic development and exciting career opportunities within the Marriott International group
Genuine care for associates’ physical, emotional and financial wellbeing through our Employee Assistance Program
Opportunity to receive Employee Referral Incentives and get paid for working with your friend
Work for the Largest Hotel Network in the World which values equality, diversity and inclusiveness

Fulltime

Junior Sous Chef

As Marriott International's flagship brand, Marriott Hotels drives innovation in...

Location

Australia , Adelaide

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Trade Industry Qualification or completion of Commercial Cookery Qualification
Passion for the industry
Relevant experience in a similar role
Working rights in Australia
Enthusiastic to escalate your career
Self-motivated, driven and energized in a fast-paced environment
Armed with smart solutions and a can-do attitude

Job Responsibility

Oversee the daily communications and operations of the kitchen in collaboration with the Executive Chef
Liaise daily with culinary team regarding all aspects of food production, set ups & timings for daily events
Plan and execute team building activities so associates feel valued for their contributions
Be a dynamic and thoughtful leader by empowering and supporting your team
Assists the Head Chef in ensuring the quality, consistency and production of areas of responsibility focusing on attention to detail
Maintain organisational skills to ensure your section is clean and runs efficiently throughout each service period
Understand guest requirements and deliver service excellence with each customer experience
Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards
Fuel guest's curiosity and inspire brilliance when assisting with menu design and outlet concepts

What we offer

Exclusive staff discounts on food and beverage and hotel rooms (including all properties within the Marriott International group) for you, your family and friends
Flexible working hours & locations
Time off to pursue your passion through sabbatical leave
Paid leave during your birthday month
Internationally recognised training programs
Unlimited strategic development and exciting career opportunities within the Marriott International group
Employee Assistance Program
Employee Referral Incentives

Fulltime

Jr. Sous Chef Pastry

Entry level management position that focuses on successfully accomplishing the d...

Location

Indonesia , Makassar

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in culinary, food and beverage, or related professional area

Job Responsibility

Maintains food handling and sanitation standards
Performs all duties of Culinary and related kitchen area employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep work areas clean and sanitary
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
Complies with loss prevention policies and procedures
Strives to improve service performance
Communicates areas in need of attention to staff and follows up to ensure follow through
Leads shifts while personally preparing food items
Prepares and cooks foods of all types

What we offer

Equal opportunity employer
Valued and celebrated unique backgrounds
Rich blend of culture, talent, and experiences
Non-discrimination policy
United community where everyone is welcome
Supportive team environment
Global portfolio of brands
Professional development opportunities

Fulltime

Executive Sous Chef

We are seeking a passionate and highly skilled Sous Chef for our clients at Sout...

Location

Australia , Denman

Salary:

70000.00 - 85000.00 USD / Year

QuickTurn Hospitality Services

Expiration Date

Until further notice

Requirements

Proven experience as a Sous Chef or Executive Head Chef in a fine dining or high-volume restaurant
Strong leadership and management skills
Expertise in various cooking techniques and cuisines
In-depth knowledge of kitchen operations, food safety, and hygiene standards
Ability to work under pressure in a fast-paced environment
Strong organizational skills and attention to detail
Excellent communication skills with the ability to work well in a team
Culinary school diploma or equivalent certification is preferred

Job Responsibility

Kitchen Leadership: Assist in overseeing all kitchen operations, ensuring efficient and effective service delivery
Menu Development: Collaborate with the Executive Chef to create innovative, seasonal menus that reflect our brand and delight our customers
Inventory Management: Manage ordering, stock control, and minimize food waste, ensuring the kitchen runs efficiently
Team Management: Train, mentor, and supervise kitchen staff, fostering a positive and productive work environment
Health & Safety: Maintain the highest standards of food hygiene and safety, adhering to all regulatory requirements
Cost Management: Work within set budgets for food costs, and optimize labor expenses without compromising on quality
Collaboration: Work closely with front-of-house staff to ensure a smooth and cohesive service
Problem Solving: Handle any kitchen-related issues swiftly, ensuring service runs smoothly
Quality Control: Ensure that all dishes are prepared to the highest standard, with a focus on taste, presentation, and portion control

What we offer

Competitive salary based on experience
Opportunities for career growth and development
Discounts on dining and other perks
A supportive and dynamic team environment
Visa sponsorship

Fulltime

Sous Chef

Calling all culinary connoisseurs that are OBSESSED about food, we need you! If ...

Location

United Kingdom , London

Salary:

37500.00 GBP / Year

Baxter Storey

Expiration Date

Until further notice

Requirements

Proven experience working as a Sous Chef or similar role
Knowledge of various cooking techniques and cuisines
Strong understanding of food safety and sanitation practices
Ability to work in a fast-paced, high-pressure environment
Excellent attention to detail and organisational skills
Strong communication and teamwork abilities
Works according to the BaxterStorey core values

Job Responsibility

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef
ensuring food safety standards are adhered to at all time
Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures
Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times
Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary
Coaching of junior chefs to support development
Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation
Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order

What we offer

28 Days holiday including bank holidays
Plus your birthday off
3 volunteering days
3 days grandparent leave
24 week’s enhanced maternity leave
Secondary carer leave
Wedding/commitment day leave
Free meals on shift
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels

Fulltime

Sous Chef

Calling all culinary connoisseurs that are OBSESSED about food, we need you! If ...

Location

Ireland , Dublin

Salary:

40000.00 EUR / Year

Baxter Storey

Expiration Date

Until further notice

Requirements

Proven experience working as a Sous Chef or similar role
Knowledge of various cooking techniques and cuisines
Strong understanding of food safety and sanitation practices
Ability to work in a fast-paced, high-pressure environment
Excellent attention to detail and organisational skills
Strong communication and teamwork abilities
Works according to the BaxterStorey core values

Job Responsibility

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef
ensuring food safety standards are adhered to at all time
Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures
Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times
Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary
Coaching of junior chefs to support development
Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation
Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order

What we offer

30 Days holiday including bank holidays
Paid day off for your Birthday
3 paid volunteering days
3 days paid grandparent leave
26 weeks enhanced maternity leave
Paid Secondary carer leave
Wedding/commitment day leave
Free meals on shift
Bespoke training and development opportunities
Culinary opportunities for all experience levels

Fulltime

Production Sous Chef

Aramark

Location:
United States , Beaverton

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
January 10, 2026

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