Sous Chef - Madison, WI

ARAMARK Harrison Lodging has become the industry leader by creating unique, customized solutions - one customer at a time. In 2005, nine ARAMARK Harrison properties have received the 2005 Pinnacle Award from Successful Meetings — the most credible and prestigious symbol of excellence among meeting planners.



ARAMARK Harrison Lodging was formed when ARAMARK Conference Center Management acquired Harrison Conference Centers in 2002. This combined ARAMARK's expertise in operations and managed services with Harrison's outstanding marketing strength and innovation. The results are impressive: a management team with exceptional experience and a portfolio of properties unsurpassed for learning, communication and personal growth. Our centers support standards established by the International Association of Conference Centers and offer the highest levels of hospitality and guest satisfaction.



ARAMARK Harrison Lodging properties range from corporate, government and non-profit centers to hotels and inns affiliated with leading colleges and universities as well as national and state parks across the country. Experience amazing destinations like Lake Powell Resorts & Marinas or Shenandoah National Park and encounter our “Outdoor Hospitality Experience”.



As a Sous Chef you will coordinate, plan, participate, and supervise the production, preparation and presentation of food for the conference center. You will be responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. The Sous Chef supervises and participates in the production, preparation and presentation of all foods for the conference center as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. You will interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline as appropriate. Perform special projects and other responsibilities as assigned

Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years of experience in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.