Senior Sous Chef – High-Volume, Sustainable Kitchen

Meriwether Godsey, Inc.; Newtown (PA); On-site; USD 23,000 - 39,000; Full time

Benefits offered by this job

Competitive pay

Meals

Uniforms

Training & mentorship

Health benefits

Job summary

Meriwether Godsey, Inc. in Newtown, PA is seeking a Sous Chef to oversee high-volume production at a boarding/day school for grades 9-12. You will help prepare meals, train staff, and ensure quality and safety in daily operations.

The role requires formal culinary training or 4+ years at a Chef/Sous Chef level, with strong leadership, communication, and organizational skills. Flexibility across locations and duties is essential for success.

Qualifications

• Formal Culinary Training or 4+ years at Chef/Sous Chef level.
• High-volume foodservice experience, prefer contract dining or hotel service.
• Purchasing/ordering experience preferred.
• Professionalism and strong leadership skills.
• Excellent communication and good organizational skills.
• Flexibility to switch locations and duties.
• Grows knowledge of sustainable practices.
• Reliable transportation.

Responsibilities

• Ensure quality and timeliness of food production with batch cooking.
• Assist Chef and collaborate with production staff daily.
• Train kitchen staff on MG recipes and policies.
• Conduct training and in-services for staff.
• Use made-from-scratch methods and keep production logs.
• Transport, set up, garnish, and maintain at stations.
• Adhere to food safety, sanitation and HACCP records.
• Supervise food prep and presentation to standards.
• Guide staff in safe operating procedures of equipment.

Skills

Leadership

Communication

Organizational skills

Sustainability practices

Flexibility

Education

Culinary training or 4+ years Chef/Sous Chef experience

Job description

Meriwether Godsey, Inc. in Newtown, PA is seeking a Sous Chef to oversee high-volume production at a boarding/day school for grades 9-12. You will help prepare meals, train staff, and ensure quality and safety in daily operations.

The role requires formal culinary training or 4+ years at a Chef/Sous Chef level, with strong leadership, communication, and organizational skills. Flexibility across locations and duties is essential for success.