• Production Sous Chef - NIKE

    Location US-OR-Beaverton
    Posted Date 2 weeks ago(6/13/2019 10:29 AM)
    Employment Type
  • Overview

    About Aramark
    Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world’s leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world.  Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.  Aramark is recognized as one of the World’s Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at www.aramark.com or connect with us on Facebook and Twitter.



    Production Sous Chef


    The Production Sous Chef is responsible for the food production system at the location and ensuring the highest level of food quality for our customers through leading, directing, coaching, and training the culinary employees.


    Job Duties and Tasks:

    • Maintain a professional appearance and demeanor when engagement customers, employees, clients
    • Ensure the highest level for food quality by working with the Supervisor and Dining team
    • Ensure employees are working safely at all times, including the use of Person Protective Equipment
    • Conduct employees huddles at each shift to keep staff informed of safety and operation topics
    • Conduct weekly inventory of all food and beverages
    • Use food production system to forecast food and beverage needs
    • Place orders for all food and beverage items at the location based on the food production system
    • Source local ingredients whenever possible
    • Track food waste in an effort to reduce the overall impact to the food cost
    • Plan and forecast weekly food production
    • Print production sheets and batch recipes for culinary team
    • Conduct ongoing training for new recipes, batch cooking techniques, and production sheet use
    • Ensure the culinary team is following each step of the HACCP system
    • Assist in cooking or serving as needed throughout the service


    Other Responsibilities:

    • Coordinate, plan, participate, and supervise the production, preparation and presentation food
    • Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products
    • Supervisor 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.


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