Sous Chef

AVI Foodsystems; Grove City (Mercer County); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Family culture

Competitive pay

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with company match

Paid vacations and holidays

Training opportunities

Job summary

AVI Foodsystems is seeking an energetic Sous Chef to lead our kitchen team in a full-time role. The position runs Monday through Friday with two shift options: 6:00 a.m. to 2:00 p.m. or 12:00 p.m. to 8:00 p.m., balancing high quality and efficiency.

The candidate should have a culinary degree preferred and at least two years in a culinary lead role, with experience in high-volume catering. Strong client communication and adaptability are essential to success.

Qualifications

• Culinary degree preferred.
• Two+ years in a culinary lead role.
• Experience in a high-volume catering environment preferred.
• Ability to build relationships by actively listening to clients’ needs.
• Adaptable to changing business conditions.
• Comfortable in fast-paced environments.

Responsibilities

• Prepare meals to meet specifications in a timely manner.
• Measure ingredients and portions accurately.
• Ensure adherence to standards, procedures, and sanitation.
• Utilize kitchen equipment for food preparation.
• Manage kitchen inventory and quality of supplies.
• Maintain proper food temperatures and storage.
• Keep workstation clean and sanitized.
• Open/close kitchen and support Executive Chef as directed.

Skills

Culinary leadership

Client listening

Adaptable

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, Full-time. This position is scheduled Monday through Friday from 6:00 a.m. to 2:00 p.m. or 12:00 p.m. to 8:00 p.m. 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