High-Volume Sous Chef — Lead Prep & Catering

Joseph's Classic Market; Boca Raton (FL); On-site; USD 26,000 - 30,000; Full time

Benefits offered by this job

Competitive Pay

Health, Dental and Vision Insurance

401(k) Plan

Paid Time Off & Personal Days

20% Employee Discount

Job summary

Joseph’s Classic Market is seeking a Sous Chef to support the Chef in leading daily kitchen operations across Prepared Foods, Catering, and other foodservice areas. You will help ensure consistency, quality, and efficiency while developing and motivating a high-performing team.

This role offers growth in culinary leadership within a high-volume, production-driven environment, with opportunities to develop team development, inventory control, and food safety systems.

Qualifications

• Minimum of one year of experience in high-volume or quantity food production.
• ServSafe Certification and/or current Food Manager Certification preferred.
• Strong knowledge of food safety standards, HACCP, and kitchen operations.
• Ability to plan, organize, and manage workload with minimal supervision.

Responsibilities

• Lead daily kitchen operations across Prepared Foods, Catering, and other foodservice areas.
• Maintain high standards of food quality, presentation, and consistency, focusing on authentic Italian flavors.
• Follow and enforce food safety standards, including HACCP guidelines.
• Execute production schedules and minimize waste while ensuring proper quantities.
• Train, motivate, and support team members to maintain performance and accountability.

Skills

Teamwork

Communication

Food safety

Recipe accuracy

Inventory tracking

Education

ServSafe Certification

Food Manager Certification

Job description

Joseph’s Classic Market is seeking a Sous Chef to support the Chef in leading daily kitchen operations across Prepared Foods, Catering, and other foodservice areas. You will help ensure consistency, quality, and efficiency while developing and motivating a high-performing team.

This role offers growth in culinary leadership within a high-volume, production-driven environment, with opportunities to develop team development, inventory control, and food safety systems.