Executive Sous Chef (Youngstown State University)

AVI Foodsystems, Inc.; Youngstown (OH); Ibrido; USD 60.000 - 90.000; Tempo pieno

Vantaggi offerti da questo lavoro

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with company match

Paid vacations and holidays

Immense training and growth

Descrizione del lavoro

AVI Foodsystems, Inc. is seeking an Executive Sous Chef for Youngstown State University in Youngstown, OH. This full-time role requires leadership to manage kitchen operations, collaborate on menus, and ensure food safety and quality.

Responsibilities include preparing meals, supervising staff, training personnel, and controlling costs. The position offers strong growth opportunities within a family-oriented company and a competitive benefits package for full-time team members.

Competenze

• 2–4 years of experience in a culinary management/supervisory role preferred.
• Experience in a high-volume catering environment preferred.
• Ability to build relationships by actively listening and responding.
• Passionate about safety and sanitation.

Mansioni

• Prepare meals meeting specifications in a timely manner.
• Collaborate with Executive Chef to plan core menu and daily specials.
• Train and supervise kitchen staff and monitor their work quality.
• Control kitchen budget and manage food costs and labor expenses.

Conoscenze

Leadership

Team management

Food safety

Budgeting

Formazione

Culinary degree/certification

Descrizione del lavoro

If you are hard-working, detail-oriented and a team player, we are looking for you. AVI Foodsystems has a variety of positions in business, education, healthcare and leisure settings and at our Headquarters Service and Operations Centers. AVI offers full- and part-time employment with a great family culture, friendly faces and an enjoyable work environment. We are proud of our team members and appreciate the hard work, loyalty and committed service they provide every day.

Joining our team encompasses competitive salaries; health, life, dental and vision insurance for full-time positions; paid vacation and holidays; comprehensive training; a generous 401(k) program; growth opportunities; and a family culture and atmosphere.

DINING

Our dining centers are filled with culinary passion. Our dining team members may include cashier, chef, cook, food preparation, management and many other positions in business, education, healthcare and leisure locations.

MICRO MARKET/VENDING

The number one job of micro market and vending team members is to provide the best hospitality service to each customer they encounter. Some of the opportunities available are customer service attendant, delivery driver, management, technician, warehouse team member and many other positions.

HEADQUARTERS OPERATIONS

Headquarters Operations includes our Culinary Support Center, producing nearly 100,000 fresh food items daily; our Fleet Maintenance Center, servicing over 1,400 company vehicles; and our Equipment Technology Center, supporting thousands of kiosks and vending machines. Career opportunities range from food prep and management to mechanics, technicians, warehouse, and more.

HEADQUARTERS SERVICE CENTER

Our Headquarters Service Center serves as the main support for all AVI operations throughout the United States. Departments include accounting, administration, finance, human resources, marketing, procurement, risk management, training and development, wellness and much more.

Executive Sous Chef (Youngstown State University)

AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Executive Sous Chef, Full-time at Youngstown State University in Youngstown, OH.

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:

• 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

Requirements:

• Culinary degree/certification preferred
• 2 – 4 years of experience in a culinary management/ supervisory/ lead role position is 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
• 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