Lead Sous Chef - Harvest Table Culinary Group

Location US-NY-Rochester
Posted Date 1 week ago(10/8/2021 2:10 PM)
Employment Type


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://careers.aramark.com or connect with us on Facebook, Instagram and Twitter.


Position Description: The Sous Chef is responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.


Scope of Role: The Sous Chef is responsible for managing the kitchen in all aspects; preparation, and cooking of food in the location and is responsible of the food quality produced.  All standards for food handling, sanitation, ordering, inventory are a few main duties.  This role reports to the Chef de Partie and/or Campus Executive Chef.


Key Attributes and Responsibilities:

  • Oversee two sous chef
  • Provide guidance and problem solving support as needed
  • Meet and/or communicate with client regarding menu offerings to available budget.
  • Any changes to menu will be communicated to the client as soon as possible.
  • Oversee all aspects of food handling, production, recipe compliance are followed and food meets quality standards.
  • Ensure food offerings connect to the Harvest Table Culinary Group Core Pillars and Menu Commitments.
  • Track, record and replenish inventory as needed.
  • Providing excellent quality and presentation of all food to the guests by offering sustainable, responsibly sourced and nutritionally balanced options
  • Establish and maintain a regular maintenance schedule for all kitchen areas and equipment
  • Responsible for all sanitation standards for kitchen area.
  • Maintains food cost at reasonable levels without affecting quality of set standards.
  • Full compliance with Operational Excellence fundamentals: managing waste, Pantry list, the recipe collection and ingredients through managing guest driven menus and labor standards
  • Ensure compliance with Harvest Table Culinary Group SAFE food, occupational and environmental safety polices in all culinary and kitchen operations



  • Must be able to communicate to a wide range of individuals and ensure full comprehension of the topic, risk or liability level.
  • Knowledge of food safety, sanitation, food products, and food service equipment
  • Requires experience in a high volume environment
    • NOTE: This client location requires all individuals working on site to be fully vaccinated against COVID-19


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