Sous Chef (Barton College)

AVI Foodsystems; Wilson (NC); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Family atmosphere

Competitive pay

Health insurance (full-time)

Dental & Vision

Life insurance

401(k) with match

Paid vacations and holidays

Training & growth

Job summary

AVI Foodsystems is seeking a dynamic Sous Chef for Barton College in Wilson, NC. This full-time role requires evening shifts and leadership of kitchen operations to deliver high-quality meals.

The candidate should have a culinary background, strong teamwork, and the ability to manage a fast-paced catering environment while maintaining safety and sanitation standards.

Qualifications

• Leadership experience in a kitchen setting.
• Strong communication with kitchen staff and clients.
• Able to adapt to changing menus and client needs.

Responsibilities

• Prepare meals meeting specifications promptly.
• Measure ingredients and portions accurately.
• Ensure staff follow sanitation standards and procedures.
• Operate kitchen equipment safely (knives, grills, ovens, steamers).
• Manage inventory and ensure freshness of supplies.
• Maintain proper food temperatures and safe storage.

Skills

Leadership

Communication

Adaptability

Education

Culinary degree

Job description

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef at Barton College. This is a full‑time position in Wilson, NC. Schedule is evenings. 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