Sous Chef

AVI Foodsystems; Greenville (SC); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with company match

Paid vacations and holidays

Immense training and growth

Job summary

AVI Foodsystems is seeking an energetic Sous Chef to lead our kitchen operations. Nights and weekends are required as part of the role, with a focus on high standards and client satisfaction.

The ideal candidate has two+ years in a culinary lead position, prefers a culinary degree, and thrives in a fast-paced catering environment. AVI offers growth opportunities and a family-style work culture.

Qualifications

• Culinary degree preferred and related certifications considered.
• Minimum two years in a culinary lead role accepted.
• Experience in high-volume catering is preferred.
• Ability to listen and respond to client needs and build relationships.
• Adaptable to changing business conditions and pace.

Responsibilities

• Prepare meals to specifications in a timely manner.
• Measure ingredients and portions accurately.
• Ensure staff follow kitchen standards and sanitation rules.
• Operate grills, ovens, steamers, and other kitchen equipment.
• Manage inventory and ensure fresh, high-quality supplies.
• Maintain proper food temperatures and safe storage.
• Keep workstation clean and sanitized; assist with opening/closing duties.

Skills

Culinary leadership

High-volume catering

Customer/client relations

Adaptability

Fast-paced environment

Education

Culinary degree preferred

Job description

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. Nights and weekends are required.

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