Executive Sous Chef

AVI Foodsystems; Laurens (SC); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with company match

Paid vacations and holidays

Training & growth opportunities

Job summary

AVI Foodsystems is seeking an Executive Sous Chef to lead a busy kitchen in Laurens, SC. You will supervise cooking, training, scheduling, ordering, and inventory, ensuring culinary standards and exceptional guest service.

This full-time role offers opportunities to create innovative dishes, manage food and labor costs, and mentor a talented team in a family-oriented culture with ample training and growth.

Qualifications

• Executive Chef experience managing a busy kitchen.
• Culinary certification preferred.
• Experience ordering and monitoring supplies.
• Ability to create a talented staff and provide consistency in food and service.
• Strong emphasis on safety and sanitation.

Responsibilities

• Supervise kitchen, preparation, and presentation of foods.
• Hire, orientate and train team members.
• Create and manage production schedules.
• Order food, supplies and equipment per vendor policies.
• Maintain inventory and control waste and theft.

Skills

Leadership

Inventory management

Vendor/supply management

Customer service

Food safety & sanitation

Staff training

Education

Culinary certification

Job description

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Sous Chef. This is a full-time position.

Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.

Duties & Responsibilities:

• Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures
• Hire, orientate and train team members to ensure that the highest standards of quality are met
• Create and manage production team member schedules
• Order food, kitchen supplies and equipment in accordance with company vendor policies
• Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Establish controls to minimize food and supply waste and theft
• Project annual food and labor costs and monitor actual financial results
• Plan and supervise special events
• Handle any food preparation issues (i.e. food shortages, excesses, outdated products, poor quality) by taking action to correct problems

Requirements:

• Executive Chef experience managing a busy kitchen
• Culinary certification preferred
• Experience ordering and monitoring supplies
• Creativity and passion to help our team produce innovative dishes
• A passion towards safety and sanitation
• Ability to create a talented staff to provide consistency in all food and service functions
• Professional appearance
• Ability to provide a high level of customer service
• A family culture and atmosphere
• Competitive compensation
• Health, dental, vision, and life insurance for full-time team members
• 401(k) with generous company match
• Paid vacations and holidays
• Immense training and growth opportunities

We conduct pre-employment drug testing. EOE