Executive Sous Chef: Lead Creative Kitchen & Team

AVI Foodsystems; Greenwood (SC); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with company match

Paid vacations and holidays

Immense training and growth opportunit

Job summary

AVI Foodsystems is seeking an energetic Executive Sous Chef to lead a busy kitchen in a full-time role. This hands-on role requires strong leadership, culinary excellence, and a passion for guest service.

You will supervise prep and presentation, hire and train staff, create production schedules, and order food, supplies, and equipment while maintaining inventory and controlling food and labor costs. You will also plan and supervise special events and uphold safety and sanitation standards.

Qualifications

• Executive Chef experience managing a busy kitchen.
• Culinary certification preferred.
• Experience ordering and monitoring supplies.
• Ability to create a talented staff to provide consistency in all food and service functions.
• A passion towards safety and sanitation.

Responsibilities

• Supervise the kitchen, preparation, and presentation of foods by chefs and team members.
• Hire, orientate and train team members to ensure high standards.
• Create and manage production team member schedules.
• Order food, kitchen supplies and equipment per vendor policies.
• Maintain inventory to stay within guidelines and ensure availability.
• Establish controls to minimize waste and theft.
• Project annual food and labor costs and monitor financial results.
• Plan and supervise special events.
• Address food preparation issues and take corrective action.

Skills

Executive Sous Chef experience

Leadership

Inventory management

Staff training

Food safety & sanitation

Vendor/purchasing

Cost control

Customer service

Education

Culinary certification (preferred)

Job description

AVI Foodsystems is seeking an energetic Executive Sous Chef to lead a busy kitchen in a full-time role. This hands-on role requires strong leadership, culinary excellence, and a passion for guest service.

You will supervise prep and presentation, hire and train staff, create production schedules, and order food, supplies, and equipment while maintaining inventory and controlling food and labor costs. You will also plan and supervise special events and uphold safety and sanitation standards.