• Sous Chef - George R. Brown Convention Center - Houston, TX

    Location US-TX-Houston
    Posted Date 5 years ago(2/22/2013 2:22 PM)
    Employment Type
  • Overview

    ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, parks and destinations and businesses around the world. The company is recognized as one of the "World's Most Ethical Companies" by the Ethisphere Institute, one of the "World's Most Admired Companies" by FORTUNE magazine and one of America's Largest Private Companies by both FORTUNE and Forbes magazines. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 250,000 employees serving clients in 22 countries.


    ARAMARK Sports and Entertainment:

    The Sports and Entertainment division within ARAMARK Corporation serves more than 200 premier stadiums, arenas, convention centers and concert venues.  Since 1975 we've created culinary memories throughout the United States.  The secret to our success is that we start with great food and a well managed facility.  We understand that ensuring a memorable experience for our customers goes far beyond the food we serve. 


    We are currently seeking a Sous Cheffor the ARAMARK operation at the George R. Brown Convention Center, located in Houston, TX.



    • The Sous Chef manages food preparation, cooking, and serving food.  This includes managing a staff of 25 cooks and prep cooks, managing a budget, complying with  Food Safety Standards, and complying with high customer service standards
    • .Coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit within the convention center.
    • 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 ARAMARK Executive 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.



    • Candidate will possess a culinary degree.
    • Two to three years experience as a Sous Chef/Chef de Cuisine or related culinary position is required.
    • 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.


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