Sous Chef

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

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with company match

Paid vacations and holidays

Growth opportunities

Job summary

AVI Foodsystems is seeking an energetic Sous Chef in Columbus, OH to lead dayshift operations from 6am to 2:30pm. You will supervise kitchen staff, ensure quality and sanitation, and coordinate with the Executive Chef to meet client specifications.

The ideal candidate has a culinary degree (preferred) and at least two years in a culinary lead role within a high-volume catering environment. You should be adaptable, attentive to client needs, and thrive in a fast-paced setting.

Qualifications

• Culinary degree preferred.
• 2+ years in a culinary lead role.
• Experience in high-volume catering environment preferred.
• Ability to listen actively and respond to client needs.
• Adaptable to changing conditions.
• Thrives in fast-paced environments.

Responsibilities

• Prepare meals meeting specifications on time.
• 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.

Skills

Culinary leadership

Team leadership

High-volume catering

Client relation skills

Adaptability

Fast-paced environments

Education

Culinary degree (preferred)

Job description

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. This position will work dayshift, 6am-2:30pm.

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