Sous Chef

AVI Foodsystems, Inc; Charlotte (NC); On-site; USD 52,000 - 65,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with company match

Paid vacations

Paid holidays

Training and growth opportunities

Job summary

AVI Foodsystems, Inc. in Charlotte, NC is seeking an energetic Sous Chef for a Monday-Friday first shift role. You will lead kitchen operations, ensure quality, and work with a team to deliver high-volume meals.

The position involves opening to closing duties, prep to specification, inventory management, and maintaining sanitation. AVI offers comprehensive benefits and growth opportunities.

Qualifications

• Candidates should demonstrate leadership and the ability to manage a kitchen team.
• Prefer experience in high-volume catering or large-scale food service.
• Proficiency in food safety and sanitation practices.

Responsibilities

• Prepare meals to specifications in a timely manner.
• Measure ingredients and portion sizes accurately.
• Ensure staff adhere to standards, procedures and sanitation rules.
• Use kitchen equipment safely and efficiently.
• Manage inventory and ensure fresh supplies.

Skills

Leadership

Team management

High-volume cooking

Attention to detail

Adaptability

Education

Culinary degree preferred

Job description

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. This is a full-time position in Charlotte, NC. This position works Monday-Friday, 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
• 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