Night-Shift Sous Chef: Lead Culinary & Menu Innovation

Canteen North America; Greer (SC); On-site; USD 60,000 - 63,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Canteen is seeking a Sous Chef I to support the PM shift, oversee culinary functions, and ensure food quality, freshness, and presentation. You will assist with planning, ordering, inventory, and adherence to client culture and health regulations. Lead back-of-house teams to meet customer and management expectations.

The role emphasizes training, direction, and development of associates, with a focus on quality and program rollout alongside marketing and culinary teams.

Qualifications

• 5 years of culinary experience with at least 1 year in a supervisory role.
• Experience in restaurants, hotels, corporate dining, education, military, health care, or related food service operations.
• Knowledge of food cost controls, sanitation, safety, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.

Responsibilities

• Coordinate and participate in the preparation and cooking of various food items.
• Assist with planning and creating menus.
• Roll out new culinary programs in conjunction with the marketing and culinary team.
• Assist with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Culinary experience 5+ years

Supervisory / leadership

Cost controls knowledge

MS Office / Excel proficiency

Adaptability to multiple dining venues

Education

Associate’s degree in Culinary Arts

ServSafe or health department certification (preferred)

Tools

MS Excel

MS Office

Job description

Canteen is seeking a Sous Chef I to support the PM shift, oversee culinary functions, and ensure food quality, freshness, and presentation. You will assist with planning, ordering, inventory, and adherence to client culture and health regulations. Lead back-of-house teams to meet customer and management expectations.

The role emphasizes training, direction, and development of associates, with a focus on quality and program rollout alongside marketing and culinary teams.