Sous Chef

AVI Foodsystems; Anna (OH); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Family culture

Competitive pay

Health, dental, vision, and life_ins.

401(k) with generous match

Paid vacations and holidays

Growth opportunities

Job summary

AVI Foodsystems is seeking an energetic Sous Chef to lead a high-volume kitchen on the 1st shift. You will prepare meals to spec, manage inventory, and supervise kitchen staff with a focus on quality and sanitation.

The ideal candidate has a culinary degree or equivalent, 2+ years in a lead role, and the ability to build strong client relationships in a fast-paced catering environment. AVI offers comprehensive benefits and growth opportunities.

Qualifications

• Culinary leadership experience in a kitchen setting.
• Ability to build relationships by listening and responding to client needs.
• Able to adapt to changing business conditions and schedules.
• Comfortable working in a fast-paced environment and managing multiple tasks.

Responsibilities

• Prepare meals and food to meet specifications in a timely manner.
• Properly measure ingredients and portions.
• Ensure staff adhere to standards, procedures, and sanitation requirements.
• Use knives and equipment such as grills, ovens, steamers and warmers in preparation.
• Manage kitchen inventory and ensure supplies are fresh and high quality.
• Maintain proper food temperatures and safe storage practices.
• Keep workstation and equipment clean and sanitized.
• Open/close kitchen and perform duties as directed by Executive Chef.

Skills

Culinary leadership

Client relations

Adaptability

Fast-paced

Education

Culinary degree

Job description

Sous Chef

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. This position will work 1st shift. 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
• 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
• 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

Requirements

• Culinary degree preferred
• Two or more years of experience in a culinary lead role
• Experience in a high volume catering environment preferred
• Ability to build relationships by actively listening and responding to the client’s needs
• Adaptable to changing business conditions
• Comfortable dealing with fast-paced environments

Benefits

• 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