Sous Chef

AVI Foodsystems; Marysville (OH); On-site; USD 45,000 - 70,000; Full time

Benefits offered by this job

Family culture

Competitive pay

Health insurance

401(k) with match

Paid vacations & holidays

Growth opportunities

Job summary

AVI Foodsystems is recruiting a Sous Chef to lead kitchen operations in a full-time role, typically Monday through Friday with some Saturdays. The position emphasizes high standards, client relations, and team leadership.

The Sous Chef will prepare meals to spec, monitor inventory, and enforce sanitation while supporting the Executive Chef in daily duties in a fast-paced catering environment.

Qualifications

• 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 client needs.
• Adaptable to changing business conditions.
• Comfortable dealing with fast-paced environments.

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

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 and occasionally Saturday. Includes paid holidays.

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