Description: JOB SUMMARY This Executive Sous Chef position, under the direction of the Executive Chef and in partnership with the Licensed Areas Dining Operations Manager, supports both the Back-of-House (BOH) culinary operations and the Front-of-House (FOH) dining service operations of all licensed areas. This position ensures that meals are planned, prepared, and served in accordance with resident dietary needs, clinical guidelines, and Williamsburg Landing policies. The Executive Sous Chef supervises and manages scheduling for BOH team, supports FOH service operations, provides coaching and training to cooks and utility team members, and maintains high standards of food quality, safety, sanitation, and resident satisfaction. The role oversees food production for daily dining, therapeutic and texture-modified diets, special events, and catered functions, and assumes leadership responsibilities in the absence of the Executive Chef, the Assisted Living Dining Operations Manager, and/or Director of Culinary Services. ESSENTIAL JOB FUNCTIONS BACK-OF-HOUSE (BOH) RESPONSIBILITIES - CULINARY OPERATIONS • Prepares, portions, and garnishes food in accordance with standardized recipes, cooking methods, and nutritional guidelines appropriate for older adults and individuals with clinical dietary needs. • Establishes kitchen workflows, daily prep lists, and production assignments; provides coaching and corrective feedback to maintain safety, food quality, and efficiency. • Maintains a high standard of food quality, presentation, portion control, and plate consistency suitable for assisted living dining operations. • Ensures consistent use of standardized recipes, including modifications for therapeutic and texture-modified diets (e.g., puree, mechanical soft, cardiac, renal, diabetic). • Trains BOH staff in safe food handling procedures, culinary techniques, allergen protocols, and proper use of kitchen equipment. • Prepares and carves meats, soups, sauces, and specialty dishes for daily menu service, events, and catered functions. • Monitors BOH equipment performance, production flow, and food usage; recommends process improvements supporting safety, quality, and regulatory compliance. • Ensures compliance with state health department regulations, infection control standards, and facility sanitation policies. • Assumes BOH leadership responsibilities in the absence of the Executive Chef. FRONT-OF-HOUSE (FOH) RESPONSIBILITIES - DINING ROOM SUPPORT In collaboration with the Dining Operations Manager, the Executive Sous Chef: • Supports the coordination and smooth execution of meal service to ensure timely delivery of meals that uphold dignity, resident choice, and a positive dining experience. • Ensures proper communication of menu changes, special diets, allergies, and resident preferences between BOH and FOH teams. • Assists in training FOH team members on plating standards, expo procedures, portion accuracy, allergens, and therapeutic diet guidelines. • Monitors service flow between kitchen and dining room to ensure accuracy, timeliness, and resident satisfaction. • Supports FOH operations during peak service periods, special events, and staffing shortages as needed. • Collaborates with the Dining Operations Manager on quality improvement initiatives related to service delivery and resident satisfaction. • Engages with residents, families, and guests in a professional, respectful, and service-oriented manner. PEOPLE MANAGEMENT & LEADERSHIP RESPONSIBILITIES • Manages staff scheduling for BOH and supports FOH scheduling needs to ensure adequate departmental coverage. • Provides day-to-day coaching, mentoring, and skills development for culinary and dining staff. • Supports onboarding and training of new employees, ensuring proper orientation to food safety, sanitation, policies, service expectations, and culinary procedures. • Completes performance evaluations by providing input on staff competencies, adherence to standards, teamwork, and opportunities for improvement. • Addresses performance issues promptly and professionally, following Williamsburg Landing policies for documentation and corrective action. • Leads or participates in daily pre-service meetings ("lineups") to communicate menu updates, priorities, service standards, workflow, and staffing notes. • Fosters a positive, collaborative, and inclusive work environment that supports teamwork, accountability, and high service standards. QUALIFICATIONS • Graduate of culinary school or recognized culinary apprentice program, preferred • 3+ years of experience in culinary leadership positions; experience with production, senior living, or healthcare culinary environment preparing meals for individuals with varied dietary requirements, preferred • Valid Food Handler's Card required • SERVSAFE Manager Certification required within 30 days of employment. • Knowledge of therapeutic and restricted diets commonly used in Assisted Living settings (diabetic, cardiac, renal, dysphagia, etc.) KNOWLEDGE, SKILLS AND ABILITIES • Demonstrated experience in quantity food production within healthcare, senior living, hospitality, or fine-dining settings. • Knowledge of purchasing, inventory control, receiving, and storage procedures in compliance with regulatory and sanitation standards. • Understanding of nutrition principles, clinical diet guidelines, and menu planning for older adults and individuals with medical conditions. • Ability to guide production of meals that meet texture-modified and therapeutic diet requirements • Strong understanding of sanitation standards, state licensing requirements, health department regulations, and infection control protocols • Proficient computer skills (Word, Excel, Google Workspace); ability to learn food production systems and EHR/menu management platforms • Ability to work cross functionally and collaboratively with staff and other operational and clinical leaders to ensure resident and family satisfaction with culinary services • Excellent organizational and administrative skills and the ability to handle multiple priorities simultaneously in a fast-paced environment • Excellent oral and written communication and interpersonal skills to positively interact with residents and staff • Strong coaching and supervisory skills to help staff continue their professional growth and improve performance • Ability to lift and carry a minimum of 50 pounds • Ability to stand and walk for extended periods during meal preparation and service • Ability to use hands, arms and fingers for food handling, equipment operation, and utensil use; ability to talk and hear in a busy kitchen environment. • Ability to occasionally sit, climb, balance, stoop, kneel, crouch, or crawl. • Ability to work in environments exposed to heat, cold, steam, and cleaning chemicals for extended periods. BENEFITS (Full-Time Employees) : Health, Dental & Vision Insurance FSA & HSA 403(b) Retirement Plan 529 College Savings Plan Long-Term Care Insurance Legal Resources Paid Time Off Holiday Pay Corporate Wellness Program Health Club & Spa Membership Employee Education & Training Fund Employee Assistance Program Credit Union Membership Part Time employee eligible Williamsburg Landing is a non-profit, independent community offering a vibrant lifestyle for residents. Requirements: PI75959ef2878d-9121
12/06/2025
Full time
Description: JOB SUMMARY This Executive Sous Chef position, under the direction of the Executive Chef and in partnership with the Licensed Areas Dining Operations Manager, supports both the Back-of-House (BOH) culinary operations and the Front-of-House (FOH) dining service operations of all licensed areas. This position ensures that meals are planned, prepared, and served in accordance with resident dietary needs, clinical guidelines, and Williamsburg Landing policies. The Executive Sous Chef supervises and manages scheduling for BOH team, supports FOH service operations, provides coaching and training to cooks and utility team members, and maintains high standards of food quality, safety, sanitation, and resident satisfaction. The role oversees food production for daily dining, therapeutic and texture-modified diets, special events, and catered functions, and assumes leadership responsibilities in the absence of the Executive Chef, the Assisted Living Dining Operations Manager, and/or Director of Culinary Services. ESSENTIAL JOB FUNCTIONS BACK-OF-HOUSE (BOH) RESPONSIBILITIES - CULINARY OPERATIONS • Prepares, portions, and garnishes food in accordance with standardized recipes, cooking methods, and nutritional guidelines appropriate for older adults and individuals with clinical dietary needs. • Establishes kitchen workflows, daily prep lists, and production assignments; provides coaching and corrective feedback to maintain safety, food quality, and efficiency. • Maintains a high standard of food quality, presentation, portion control, and plate consistency suitable for assisted living dining operations. • Ensures consistent use of standardized recipes, including modifications for therapeutic and texture-modified diets (e.g., puree, mechanical soft, cardiac, renal, diabetic). • Trains BOH staff in safe food handling procedures, culinary techniques, allergen protocols, and proper use of kitchen equipment. • Prepares and carves meats, soups, sauces, and specialty dishes for daily menu service, events, and catered functions. • Monitors BOH equipment performance, production flow, and food usage; recommends process improvements supporting safety, quality, and regulatory compliance. • Ensures compliance with state health department regulations, infection control standards, and facility sanitation policies. • Assumes BOH leadership responsibilities in the absence of the Executive Chef. FRONT-OF-HOUSE (FOH) RESPONSIBILITIES - DINING ROOM SUPPORT In collaboration with the Dining Operations Manager, the Executive Sous Chef: • Supports the coordination and smooth execution of meal service to ensure timely delivery of meals that uphold dignity, resident choice, and a positive dining experience. • Ensures proper communication of menu changes, special diets, allergies, and resident preferences between BOH and FOH teams. • Assists in training FOH team members on plating standards, expo procedures, portion accuracy, allergens, and therapeutic diet guidelines. • Monitors service flow between kitchen and dining room to ensure accuracy, timeliness, and resident satisfaction. • Supports FOH operations during peak service periods, special events, and staffing shortages as needed. • Collaborates with the Dining Operations Manager on quality improvement initiatives related to service delivery and resident satisfaction. • Engages with residents, families, and guests in a professional, respectful, and service-oriented manner. PEOPLE MANAGEMENT & LEADERSHIP RESPONSIBILITIES • Manages staff scheduling for BOH and supports FOH scheduling needs to ensure adequate departmental coverage. • Provides day-to-day coaching, mentoring, and skills development for culinary and dining staff. • Supports onboarding and training of new employees, ensuring proper orientation to food safety, sanitation, policies, service expectations, and culinary procedures. • Completes performance evaluations by providing input on staff competencies, adherence to standards, teamwork, and opportunities for improvement. • Addresses performance issues promptly and professionally, following Williamsburg Landing policies for documentation and corrective action. • Leads or participates in daily pre-service meetings ("lineups") to communicate menu updates, priorities, service standards, workflow, and staffing notes. • Fosters a positive, collaborative, and inclusive work environment that supports teamwork, accountability, and high service standards. QUALIFICATIONS • Graduate of culinary school or recognized culinary apprentice program, preferred • 3+ years of experience in culinary leadership positions; experience with production, senior living, or healthcare culinary environment preparing meals for individuals with varied dietary requirements, preferred • Valid Food Handler's Card required • SERVSAFE Manager Certification required within 30 days of employment. • Knowledge of therapeutic and restricted diets commonly used in Assisted Living settings (diabetic, cardiac, renal, dysphagia, etc.) KNOWLEDGE, SKILLS AND ABILITIES • Demonstrated experience in quantity food production within healthcare, senior living, hospitality, or fine-dining settings. • Knowledge of purchasing, inventory control, receiving, and storage procedures in compliance with regulatory and sanitation standards. • Understanding of nutrition principles, clinical diet guidelines, and menu planning for older adults and individuals with medical conditions. • Ability to guide production of meals that meet texture-modified and therapeutic diet requirements • Strong understanding of sanitation standards, state licensing requirements, health department regulations, and infection control protocols • Proficient computer skills (Word, Excel, Google Workspace); ability to learn food production systems and EHR/menu management platforms • Ability to work cross functionally and collaboratively with staff and other operational and clinical leaders to ensure resident and family satisfaction with culinary services • Excellent organizational and administrative skills and the ability to handle multiple priorities simultaneously in a fast-paced environment • Excellent oral and written communication and interpersonal skills to positively interact with residents and staff • Strong coaching and supervisory skills to help staff continue their professional growth and improve performance • Ability to lift and carry a minimum of 50 pounds • Ability to stand and walk for extended periods during meal preparation and service • Ability to use hands, arms and fingers for food handling, equipment operation, and utensil use; ability to talk and hear in a busy kitchen environment. • Ability to occasionally sit, climb, balance, stoop, kneel, crouch, or crawl. • Ability to work in environments exposed to heat, cold, steam, and cleaning chemicals for extended periods. BENEFITS (Full-Time Employees) : Health, Dental & Vision Insurance FSA & HSA 403(b) Retirement Plan 529 College Savings Plan Long-Term Care Insurance Legal Resources Paid Time Off Holiday Pay Corporate Wellness Program Health Club & Spa Membership Employee Education & Training Fund Employee Assistance Program Credit Union Membership Part Time employee eligible Williamsburg Landing is a non-profit, independent community offering a vibrant lifestyle for residents. Requirements: PI75959ef2878d-9121
Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law
12/05/2025
Full time
Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law
Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law
12/05/2025
Full time
Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law
Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law
12/05/2025
Full time
Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law
Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law
12/05/2025
Full time
Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law
Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law
12/05/2025
Full time
Overview: Carowinds is seeking a talented and motivated Kitchen Manager to join our dynamic Food & Beverage team. Serving as the park's Sous Chef, this position plays a key leadership role in supporting the culinary operations across the park's diverse dining venues, catering events, and seasonal festivals. Reporting directly to the Executive Chef, the Kitchen Manager (Sous Chef) will assist in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role supports the development and execution of innovative menus, staff training, and operational excellence that enhance the guest dining experience throughout the park. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for food, and the ability to thrive in a high-volume, fast-paced environment. Working collaboratively with the culinary leadership team, the Sous Chef will help lead a culture of consistency, creativity, and excellence that reflects Carowinds' commitment to exceptional guest service and memorable experiences. Benefits: 3 weeks paid vacation (6 sick days, 8 paid holidays) Several medical coverage options to fit your needs best 401K match FREE entry to ALL our parks and water parks! Perks: Complimentary tickets for friends and family Discounts on food and park merchandise Full-time and part-time employee events and gatherings Responsibilities: • Ensures standards of quality and presentation are met for all locations, while controlling production, waste and spoilage • Creates and manages schedule based on budgeted attendance and business needs • Ensures that staff is well trained and follows all safety and sanitation standards, and in compliance will all local, state and federal laws • Develops and implements menu items, recipes and product presentation and introduces standards of quality with presentation. • Performs ordering while maintaining inventory levels. Prepares annual budgets and monitors progress of budget plans • Recruits, interviews, hires and trains divisional staff as needed • Ensures the availability of all needed materials and equipment for efficient operation of the department/division • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment • Other duties may be assigned Qualifications: • At Least 21 Years of Age • High School Diploma or GED • 6 - 10 Years Culinary Experience • Ability to manage multiple facilities, foods and logistics distribution development • Knowledge of knives, major kitchen production equipment and bakery and pastry work • Basic computer skills, including Microsoft Outlook, Excel and Word • College or culinary training or extensive cooking and production experience • Ability to work nights, weekends and holiday periods to meet business needs • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law
Olde Mecklenburg Brewery LLC
Charlotte, North Carolina
Position Title: Sous Chef Reports To: Executive Sous Chef Location: OMB LoSo About OMB The Olde Mecklenburg Brewery (OMB) is a well-known craft brewery located in Charlotte, North Carolina. Founded in 2009, it has become one of the city's premier destinations for beer enthusiasts, serving high-quality beers brewed in adherence to the German Purity Law, Reinheitsgebot. This law, which dates back to 1516, dictates that beer should be made only from water, barley, hops, and yeast, ensuring that OMB's offerings are both traditional and authentic. OMB's original location is situated in the Lower South End (LoSo) neighborhood of Charlotte, where the brewery features a state-of-the-art production facility, a restaurant, and an expansive 1-acre biergarten. The brewery is especially known for its lively and family-friendly atmosphere, hosting numerous events and festivals throughout the year. Its beers are distributed across North Carolina through an independent wholesaler network, making them accessible statewide. In Spring 2024, the brewery expanded by opening a second location in the Ballantyne neighborhood of South Charlotte. This new venue is a significant growth for OMB, featuring a spacious, two-story, 14,000-square-foot restaurant and biergarten, designed to offer even more space for beer lovers to enjoy a wide range of OMB's craft beers. OMB is particularly proud of its community involvement and commitment to the craft beer movement, consistently offering high-quality brews that range from traditional German-style lagers to experimental seasonal brews. It is a celebrated part of Charlotte's beer scene and an iconic representation of German brewing traditions in the South. About The Role Support Brauhaus restaurant, catering, and events by providing excellent guidance to the culinary team. Provide professional leadership and direction to the culinary personnel Ensure that all recipes, food preparation, plating, and presentation meet OMB's specifications and quality standards Coach, counsel, and assist in conducting performance evaluations and reviews for staff Recommend or conduct disciplinary action, including termination or culinary staff when necessary Maintain a safe, orderly, and sanitized kitchen Operate as an expeditor during peak times Collaborate with the Executive Chef and Executive Sous Chef to prepare and communicate daily line-ups to all BrauHaus staff Attend and participate in all scheduled meetings and training sessions Participate in the training programs and hiring process for culinary team members Partner with Service team to manage opening and closing procedures Ensure that all stations are stocked, labeled, temped, and quality controlled Manage daily staffing levels throughout shifts Perform additional responsibilities as requested by the Executive Chef Know, understand, and follow all company emergency and safety procedures What's In It For You? Medical, Dental, and Vision insurance coverage PTO Employer-paid Long-Term Disability insurance coverage Free beer stipend 401k with match Employee discount (food, beer, & merchandise) Qualifications Culinary degree or 3 years of culinary training at a high-volume food establishment Serve Safe certified, or willing to certify within 1 year Computer skills to include Microsoft word, excel, and culinary reporting software Flexibility to work weekends and holidays Ability to lift up to 50 pounds Interest in craft beer Positive attitude and ability to build good working relationships Excellent written and oral communication skills Good listening skills Strong leadership skills and ability to manage a variety of employees with varied backgrounds Excellent volume cooking skills, presentation skills, and organizational skills Ability to maintain composure during busy service periods Champion OMB's 6 core values listed below OMB Core Values Dedication to quality, no shortcuts Integrity, do the right thing Service-minded Point of pride in the community Lead, don't follow Team Additional Requirements to Consider All candidates must pass a pre-employment/post offer background check. Applications are reviewed regularly for both locations. If we would like to move forward with the interview process, HR will contact you via phone or email. Positions are posted and maintained regularly. If you have not received any communication from HR, we may not have an open position at the time, but may contact you for a future position. OMB Participates in E-Verify for employment verification. OMB is an equal opportunity employer that hires individuals based on job-related qualifications and abilities. Compensation details: 0 Yearly Salary PI0cda-9630
12/03/2025
Full time
Position Title: Sous Chef Reports To: Executive Sous Chef Location: OMB LoSo About OMB The Olde Mecklenburg Brewery (OMB) is a well-known craft brewery located in Charlotte, North Carolina. Founded in 2009, it has become one of the city's premier destinations for beer enthusiasts, serving high-quality beers brewed in adherence to the German Purity Law, Reinheitsgebot. This law, which dates back to 1516, dictates that beer should be made only from water, barley, hops, and yeast, ensuring that OMB's offerings are both traditional and authentic. OMB's original location is situated in the Lower South End (LoSo) neighborhood of Charlotte, where the brewery features a state-of-the-art production facility, a restaurant, and an expansive 1-acre biergarten. The brewery is especially known for its lively and family-friendly atmosphere, hosting numerous events and festivals throughout the year. Its beers are distributed across North Carolina through an independent wholesaler network, making them accessible statewide. In Spring 2024, the brewery expanded by opening a second location in the Ballantyne neighborhood of South Charlotte. This new venue is a significant growth for OMB, featuring a spacious, two-story, 14,000-square-foot restaurant and biergarten, designed to offer even more space for beer lovers to enjoy a wide range of OMB's craft beers. OMB is particularly proud of its community involvement and commitment to the craft beer movement, consistently offering high-quality brews that range from traditional German-style lagers to experimental seasonal brews. It is a celebrated part of Charlotte's beer scene and an iconic representation of German brewing traditions in the South. About The Role Support Brauhaus restaurant, catering, and events by providing excellent guidance to the culinary team. Provide professional leadership and direction to the culinary personnel Ensure that all recipes, food preparation, plating, and presentation meet OMB's specifications and quality standards Coach, counsel, and assist in conducting performance evaluations and reviews for staff Recommend or conduct disciplinary action, including termination or culinary staff when necessary Maintain a safe, orderly, and sanitized kitchen Operate as an expeditor during peak times Collaborate with the Executive Chef and Executive Sous Chef to prepare and communicate daily line-ups to all BrauHaus staff Attend and participate in all scheduled meetings and training sessions Participate in the training programs and hiring process for culinary team members Partner with Service team to manage opening and closing procedures Ensure that all stations are stocked, labeled, temped, and quality controlled Manage daily staffing levels throughout shifts Perform additional responsibilities as requested by the Executive Chef Know, understand, and follow all company emergency and safety procedures What's In It For You? Medical, Dental, and Vision insurance coverage PTO Employer-paid Long-Term Disability insurance coverage Free beer stipend 401k with match Employee discount (food, beer, & merchandise) Qualifications Culinary degree or 3 years of culinary training at a high-volume food establishment Serve Safe certified, or willing to certify within 1 year Computer skills to include Microsoft word, excel, and culinary reporting software Flexibility to work weekends and holidays Ability to lift up to 50 pounds Interest in craft beer Positive attitude and ability to build good working relationships Excellent written and oral communication skills Good listening skills Strong leadership skills and ability to manage a variety of employees with varied backgrounds Excellent volume cooking skills, presentation skills, and organizational skills Ability to maintain composure during busy service periods Champion OMB's 6 core values listed below OMB Core Values Dedication to quality, no shortcuts Integrity, do the right thing Service-minded Point of pride in the community Lead, don't follow Team Additional Requirements to Consider All candidates must pass a pre-employment/post offer background check. Applications are reviewed regularly for both locations. If we would like to move forward with the interview process, HR will contact you via phone or email. Positions are posted and maintained regularly. If you have not received any communication from HR, we may not have an open position at the time, but may contact you for a future position. OMB Participates in E-Verify for employment verification. OMB is an equal opportunity employer that hires individuals based on job-related qualifications and abilities. Compensation details: 0 Yearly Salary PI0cda-9630
Job Description The Sous Chef at Gaston Food Hub is a dynamic, hands-on culinary leader responsible for supporting the Executive Chef in all kitchen operations across our four diverse dining concepts: The Den by Denny's, Launch Test Kitchen, Whisk Pastry, and Bodega. This role requires a skilled chef with the ability to manage a team, maintain quality and consistency, and adapt to the unique needs of each venue. The ideal candidate will be a creative problem-solver with a strong passion for culinary excellence and a commitment to food safety. Job Responsibilities Operational Leadership: Manage and oversee daily kitchen operations for all four concepts, ensuring seamless execution of menus and efficient workflow. Team Management & Training: Supervise, coach, and motivate kitchen staff across all concepts. Assist in training new culinary staff on proper techniques, station responsibilities, and food safety standards. Create and manage staff schedules to ensure adequate coverage for all venues. Culinary Execution: Oversee food preparation, cooking, and plating to maintain high standards of quality and presentation for each dining concept. Act as a leader on the line, stepping in to support various stations as needed during peak service times. Work closely with the Whisk Pastry team to ensure pastry production and quality meet standards. Inventory & Cost Control: Manage and track inventory, place orders with suppliers, and conduct regular checks to minimize waste and ensure product availability. Monitor food and labor costs, working with the management team to meet financial targets. Health & Safety: Enforce all food safety and sanitation regulations (HACCP) to ensure a clean and safe kitchen environment. Conduct regular inspections of work areas and equipment to ensure compliance with health codes and company policies. Menu Development: Assist the Executive Chef in the development and testing of new menu items for the Launch Test Kitchen and other concepts. Provide feedback on recipe improvements and operational efficiencies. Qualifications Ability to lead kitchen operation in Head Chef?s absence. Ability to balance multiple tasks. Ability to deal and communicate optimally with staff and customers at all levels. Ability to follow accurately and issue instructions, written or oral. Strong people leadership skills. NVQ Level 1,2 & 3 or equivalent Basic Food Hygiene 1-2 years? experience in a professional kitchen or productive catering Experience of purchasing and profit optimization. Experience in industrial catering. Experience of H.A.C.C.P documentation Experience of menu planning Dedication and self-motivation Good reliability and time keeping. To work on own initiative or as part of a team Courteous manner Flexible approach to hours and duties Willingness to undergo training as the need arises Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 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 or connect with us on Facebook , Instagram and Twitter .
11/29/2025
Full time
Job Description The Sous Chef at Gaston Food Hub is a dynamic, hands-on culinary leader responsible for supporting the Executive Chef in all kitchen operations across our four diverse dining concepts: The Den by Denny's, Launch Test Kitchen, Whisk Pastry, and Bodega. This role requires a skilled chef with the ability to manage a team, maintain quality and consistency, and adapt to the unique needs of each venue. The ideal candidate will be a creative problem-solver with a strong passion for culinary excellence and a commitment to food safety. Job Responsibilities Operational Leadership: Manage and oversee daily kitchen operations for all four concepts, ensuring seamless execution of menus and efficient workflow. Team Management & Training: Supervise, coach, and motivate kitchen staff across all concepts. Assist in training new culinary staff on proper techniques, station responsibilities, and food safety standards. Create and manage staff schedules to ensure adequate coverage for all venues. Culinary Execution: Oversee food preparation, cooking, and plating to maintain high standards of quality and presentation for each dining concept. Act as a leader on the line, stepping in to support various stations as needed during peak service times. Work closely with the Whisk Pastry team to ensure pastry production and quality meet standards. Inventory & Cost Control: Manage and track inventory, place orders with suppliers, and conduct regular checks to minimize waste and ensure product availability. Monitor food and labor costs, working with the management team to meet financial targets. Health & Safety: Enforce all food safety and sanitation regulations (HACCP) to ensure a clean and safe kitchen environment. Conduct regular inspections of work areas and equipment to ensure compliance with health codes and company policies. Menu Development: Assist the Executive Chef in the development and testing of new menu items for the Launch Test Kitchen and other concepts. Provide feedback on recipe improvements and operational efficiencies. Qualifications Ability to lead kitchen operation in Head Chef?s absence. Ability to balance multiple tasks. Ability to deal and communicate optimally with staff and customers at all levels. Ability to follow accurately and issue instructions, written or oral. Strong people leadership skills. NVQ Level 1,2 & 3 or equivalent Basic Food Hygiene 1-2 years? experience in a professional kitchen or productive catering Experience of purchasing and profit optimization. Experience in industrial catering. Experience of H.A.C.C.P documentation Experience of menu planning Dedication and self-motivation Good reliability and time keeping. To work on own initiative or as part of a team Courteous manner Flexible approach to hours and duties Willingness to undergo training as the need arises Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 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 or connect with us on Facebook , Instagram and Twitter .
