Sous Chef, Full-time (Malone University)

AVI Foodsystems; Massillon (OH); On-site; USD 45,000 - 62,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) matching

Paid vacations

Holidays

Training & growth

Job summary

AVI Foodsystems, a national food service leader, seeks an energetic Sous Chef to join Malone University on a full-time day shift. You will lead kitchen operations, supervise staff, ensure quality and sanitation, and partner with the Executive Chef to meet banquet and dining service demands.

The role offers opportunities for growth within a family-oriented environment, competitive compensation, and comprehensive benefits including health, dental, vision, life insurance, and a 401(k) plan.

Qualifications

• Culinary lead role experience required.
• High-volume catering environment experience preferred.
• Strong client relationship and communication skills.

Responsibilities

• Prepare meals to meet specifications in a timely manner.
• Measure ingredients and portions accurately.
• Enforce standards, procedures, sanitation and safety rules.
• Operate kitchen equipment including grills, ovens, steamers and warmers.
• Manage inventory and ensure freshness of supplies.
• Maintain proper temperatures and safe storage of foods.
• Keep workstation and equipment clean and organized.
• Open/close kitchen and support Executive Chef as directed.

Skills

Culinary leadership

Fast-paced environment

Client relations

Education

Culinary degree (preferred)

Job description

Sous Chef, Full-time (Malone University)

AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Full-time Sous Chef at Malone University. This position will work day shift. Come experience the benefits of being a culinarian working in the Education arena.

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