Sous Chef - 1st & 2nd Shift Available

Farmers Pride Inc; Fredericksburg (PA); On-site; USD 21,000 - 25,000; Full time

Job summary

Farmers Pride Inc in Fredericksburg, PA, is seeking a Sous Chef to support the Executive Chef in daily kitchen operations, coordinating food preparation and supervising staff on both 1st and 2nd shifts.

You will ensure food safety and quality, manage inventories, assist with menus and ordering, and step in as leader in the Executive Chef’s absence while maintaining HACCP compliance and high standards in a fast-paced environment.

Qualifications

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

Responsibilities

• Manage daily kitchen and food service operations in coordination with the Executive Chef.
• Plan daily and weekly menus; coordinate food production and scheduling.
• Ensure adequate supplies and timely delivery of meals for staff and customers.
• Delegate tasks; monitor workflow to meet deadlines and standards.
• Supervise, train, and mentor kitchen staff to uphold safety and productivity.
• Lead kitchen operations in the Executive Chef’s absence and maintain HACCP compliance.

Skills

Culinary skills

Supervision

Food safety

Menu planning

Education

ServSafe certification

Tools

ERP systems

Microsoft Office

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef - 1st & 2nd Shift Available

Food Service Full-time Regular Indirect Labor Fredericksburg, PA, US

3 days ago Requisition ID: 4844

Salary Range: $21.00 To $25.00 Annually

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.