Sous Chef

AVI Foodsystems, Inc.; Tiffin (OH); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Health insurance

401(k) with match

Paid vacations

Growth opportunities

Job summary

AVI Foodsystems is seeking an energetic Sous Chef to lead culinary operations at Tiffin University in Tiffin, OH. This full-time role offers hands-on kitchen leadership in a fast-paced, high-volume setting and a chance to mentor student-centered food service.

You will prepare meals to specification, manage inventory, ensure safety standards, and support the Executive Chef with opening and closing duties. A culinary degree is preferred and 2+ years in a lead role is expected; competitive

Qualifications

• Culinary degree preferred.
• Two or more years in a culinary lead role.
• Experience in high-volume catering is a plus.
• Strong client relationship skills.

Responsibilities

• Prepare meals meeting specifications in a timely manner.
• Measure ingredients and portions accurately.
• Ensure staff follow standards and sanitation rules.
• Operate kitchen equipment safely.
• Manage inventory and quality of supplies.
• Maintain clean, organized, and sanitized workstation.
• Assist Executive Chef with opening/closing duties.

Skills

Culinary leadership

Team management

Food safety

Communication

Education

Culinary degree

Job description

If you are hard-working, detail-oriented and a team player, we are looking for you. AVI Foodsystems has a variety of positions in business, education, healthcare and leisure settings and at our Headquarters Service and Operations Centers. AVI offers full- and part-time employment with a great family culture, friendly faces and an enjoyable work environment. We are proud of our team members and appreciate the hard work, loyalty and committed service they provide every day.

Joining our team encompasses competitive salaries; health, life, dental and vision insurance for full-time positions; paid vacation and holidays; comprehensive training; a generous 401(k) program; growth opportunities; and a family culture and atmosphere.

DINING

Our dining centers are filled with culinary passion. Our dining team members may include cashier, chef, cook, food preparation, management and many other positions in business, education, healthcare and leisure locations.

MICRO MARKET/VENDING

The number one job of micro market and vending team members is to provide the best hospitality service to each customer they encounter. Some of the opportunities available are customer service attendant, delivery driver, management, technician, warehouse team member and many other positions.

HEADQUARTERS OPERATIONS

Headquarters Operations includes our Culinary Support Center, producing nearly 100,000 fresh food items daily; our Fleet Maintenance Center, servicing over 1,400 company vehicles; and our Equipment Technology Center, supporting thousands of kiosks and vending machines. Career opportunities range from food prep and management to mechanics, technicians, warehouse, and more.

HEADQUARTERS SERVICE CENTER

Our Headquarters Service Center serves as the main support for all AVI operations throughout the United States. Departments include accounting, administration, finance, human resources, marketing, procurement, risk management, training and development, wellness and much more.

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. This is a full-time position at Tiffin University in Tiffin, OH.

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