Executive Sous Chef - Lead High-Volume Kitchen & Menu

AVI Foodsystems; Columbus (OH); 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

Immense training and growth

Job summary

AVI Foodsystems is seeking an energetic Executive Sous Chef to lead the kitchen team. The role requires evenings and weekends and involves planning menus with the executive chef, supervising staff, and managing food costs.

Founded in 1960, AVI Foodsystems emphasizes high quality ingredients, impeccable service, and total value. This position offers opportunities for growth within a family-oriented culture.

Qualifications

• Culinary degree/certification preferred.
• 2–4 years of experience in a culinary management/supervisory/lead role is preferred.
• Experience in a high-volume catering environment preferred.
• Experience ordering and monitoring supplies.
• Adaptable to changing business conditions.
• Passionate about safety and sanitation.
• Professional appearance.
• Comfortable dealing with fast-paced environments.

Responsibilities

• Prepare meals and food to meet specifications in a timely manner.
• Properly measure kitchen ingredients and food portions.
• Collaborate with the executive chef to plan the core menu and any daily specials based on customer feedback, food inventory, and staff capabilities.
• Assist with food preparation and design, and ensure that all food meets taste and design standards.
• Train and supervise kitchen staff and checks their work to ensure it meets standards.
• Control the kitchen budget and manage food costs and labor expenses to ensure the kitchen is profitable.
• Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements.
• Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation.
• Manage the kitchen inventory and ensure supplies are fresh and of high quality.
• Assists in control of the kitchen budget and management of food costs and labor expenses.
• Ensure proper food temperatures when cooking and proper storage afterward.
• Keep the workstation and kitchen equipment clean, organized and sanitized.
• Take charge of kitchen opening, closing and other duties as directed by the Executive Chef.
• Pursue and complete directives with limited supervision.

Education

Culinary degree/certification preferred

Job description

AVI Foodsystems is seeking an energetic Executive Sous Chef to lead the kitchen team. The role requires evenings and weekends and involves planning menus with the executive chef, supervising staff, and managing food costs.

Founded in 1960, AVI Foodsystems emphasizes high quality ingredients, impeccable service, and total value. This position offers opportunities for growth within a family-oriented culture.