Sous Chef - 1st & 2nd Shift Available

Pennsylvania Ag Connection; Fredericksburg (PA); On-site; USD 52,000 - 66,000; Full time

Job summary

Bell and Evans is seeking a Sous Chef to support the Executive Chef in daily kitchen operations, ensuring high-volume prep and service run smoothly while maintaining top quality and food safety standards.

You will supervise and train kitchen staff, coordinate menus, monitor waste, and uphold HACCP and Pennsylvania food code guidelines in a fast-paced environment.

Qualifications

• Three years of experience in a fast-paced, high-volume kitchen.
• Strong culinary knowledge and technical cooking skills.
• Previous supervisory experience coordinating high-volume food production.

Responsibilities

• Support the Executive Chef in managing daily kitchen and food service operations.
• Assist with planning daily and weekly menus and coordinating food production.
• Ensure sufficient food, beverages, and supplies are available to meet the needs of team members and customers.
• Delegate tasks and manage workflow to ensure food preparation and service deadlines are met.
• Supervise, train, and provide feedback to kitchen staff to maintain food safety and productivity.
• Monitor food quality, taste, presentation, portion sizes, and consistency.
• Ensure compliance with HACCP guidelines, Pennsylvania food code requirements, and Company food safety and sanitation standards.
• Verify and ensure that all food preparations is following standardized recipes.
• Assist with ordering supplies, monitoring inventory, controlling costs, and minimizing food waste.
• Assist with inventory counts, product pricing updates, and required reporting.
• Address operational issues and communicate needs or concerns to the Executive Chef.
• Assume leadership of kitchen operations in the Executive Chef's absence.
• Perform other duties as assigned based on business needs.

Skills

Culinary skills

Supervisory experience

Food production coordination

Education

ServSafe certification

Tools

ERP systems

Microsoft Office

Job description

Join the Company that is 100% committed to moving the bar higher. Your future belongs at the home of the Excellent Chicken…Bell and Evans!

Sous Chef

1st Shift - 6:30AM - 3:00PM

2nd Shift - 3:00PM - 11:30PM

JOB SUMMARY:

The Sous Chef supports the Executive Chef in all daily food service and kitchen operations. This role is responsible for coordinating food preparation, delegating tasks, supervising kitchen staff, and managing food safety and quality. The Sous Chef will be accountable for ensuring the facility is ready for low and high-volume mealtimes, with food that meets and exceeds food quality standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Support the Executive Chef in managing daily kitchen and food service operations.
• Assist with planning daily and weekly menus and coordinating food production.
• Ensure sufficient food, beverages, and supplies are available to meet the needs of team members and customers.
• Delegate tasks and manage workflow to ensure food preparation and service deadlines are met.
• Supervise, train, and provide feedback to kitchen staff to maintain food safety and productivity
• Monitor food quality, taste, presentation, portion sizes, and consistency.
• Ensure compliance with HACCP guidelines, Pennsylvania food code requirements, and Company food safety and sanitation standards.
• Verify and ensure that all food preparations is following standardized recipes
• Assist with ordering supplies, monitoring inventory, controlling costs, and minimizing food waste.
• Assist with inventory counts, product pricing updates, and required reporting.
• Address operational issues and communicate needs or concerns to the Executive Chef.
• Assume leadership of kitchen operations in the Executive Chef's absence.
• Perform other duties as assigned based on business needs.

EDUCATION AND/OR EXPERIENCE:

• Minimum of three years of experience in a fast-paced, high-volume kitchen environment.
• Strong culinary knowledge and technical cooking skills.
• Previous supervisory experience and coordinating high volume food production.
• Ability to prioritize responsibilities, meet deadlines, and maintain food quality standards.

CERTIFICATIONS AND REQUIREMENTS:

• Current ServSafe certification.
• Strong computer proficiency, including ERP systems and Microsoft Office Suite.
• Ability to read and interpret recipes, safety procedures, and production instructions.
• Experienced with commercial cooking equipment.
• Strong organizational and communication skills.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The position requires frequent standing and walking, along with bending, reaching, and handling kitchen equipment. Must regularly lift and/or move more than 50 pounds. The work environment includes exposure to hot and cold conditions, open flames, ovens, and sharp kitchen tools. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.