Executive Sous Chef - Campus Dining Leader, Growth & Benefits

AVI Foodsystems, Inc.; Youngstown (OH); Hybrid; USD 60,000 - 85,000; Full time

Benefits offered by this job

Competitive pay

Health insurance

401(k) with company match

Paid vacations

Job summary

AVI Foodsystems, Inc. is seeking an energetic and optimistic Executive Sous Chef for Youngstown State University at Christman Dining Hall in Youngstown, OH.

This leadership role requires a hands-on culinary leader capable of guiding a busy team and delivering high-quality meals. You will collaborate with the executive chef on menu planning, manage inventories and budgets, ensure safety and sanitation, and uphold AVI's standards in a fast-paced dining operation.

Qualifications

• Culinary degree/certification preferred.
• 2–4 years in culinary management or lead role preferred.
• Experience in a high-volume catering environment preferred.
• Experience ordering and monitoring supplies.
• Ability to build relationships by actively listening and responding.
• Adaptable to changing business conditions.
• Passionate about safety and sanitation.
• Professional appearance.
• Comfortable dealing with fast-paced environments.

Responsibilities

• Prepare meals and portions to specifications in a timely manner.
• Collaborate with the executive chef on core menu and daily specials.
• Train and supervise kitchen staff; ensure standards are met.
• Manage kitchen budget and control food costs and labor expenses.
• Ensure adherence to sanitation and safety standards.
• Open, close and manage kitchen duties as directed by the Executive Chef.

Skills

Culinary leadership

Staff supervision

High-volume catering

Education

Culinary degree/certification

Job description

AVI Foodsystems, Inc. is seeking an energetic and optimistic Executive Sous Chef for Youngstown State University at Christman Dining Hall in Youngstown, OH.

This leadership role requires a hands-on culinary leader capable of guiding a busy team and delivering high-quality meals. You will collaborate with the executive chef on menu planning, manage inventories and budgets, ensure safety and sanitation, and uphold AVI's standards in a fast-paced dining operation.