Sous Chef

AVI Foodsystems; Raymond (OH); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Health, dental, vision, life insurance

401(k) with generous company match

Paid vacations and holidays

Immense training and growth

Job summary

AVI Foodsystems is seeking an energetic Sous Chef to lead a full-time kitchen from Monday to Friday. The role focuses on preparing meals, managing inventory, and ensuring quality in a fast-paced environment.

The ideal candidate has a culinary degree and 2+ years in a lead role, with experience in catering. Strong client communication and adaptability are essential, along with a commitment to a family-style culture and growth opportunities.

Qualifications

• Culinary degree preferred.
• 2+ years 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.

Skills

Leadership

Relationship building

Adaptability

Fast-paced environment

Communication

Education

Culinary degree

Job description

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef, full-time working Monday through Friday.

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