As a Sous Chef with ARAMARK in Food & Beverage Operations, you support the Executive Chef in leading daily kitchen operations across diverse client locations. You oversee line execution, food quality, and presentation while ensuring strict adherence to food safety and Aramark standards. You train and mentor culinary staff, help develop menus, manage inventory and waste, and support cost and labor goals. In Aramark's inclusive, service-focused culture, you'll help create consistently excellent dining experiences that positively impact clients and communities. Responsibilities Support the Executive Chef in daily kitchen operations and menu execution Lead and train culinary staff to deliver consistent, high-quality food Ensure compliance with Aramark and regulatory food safety and sanitation standards Monitor inventory, ordering, and waste to achieve cost and labor targets Expedite service during peak periods, ensuring accurate, timely plate delivery Collaborate with front-of-house teams to support excellent guest experiences Uphold Aramark's safety, inclusivity, and ethical standards in the kitchen Required Skills Menu planning Food preparation and cooking Line management and expediting Food safety and sanitation Inventory and ordering Kitchen staff supervision Scheduling and labor control Recipe standardization and costing Knife skills and culinary techniques Quality and presentation control