Sous Chef I: Lead Kitchen, Menu Dev & Cost Control

Chartwells Higher Education Dining Services; Vallejo (CA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401K

Paid Time Off

Job summary

Chartwells Higher Education is seeking a Sous Chef I in Vallejo, CA to oversee culinary operations, assist in planning, purchasing, inventory and food preparation while upholding the client’s culture, health regulations, and company standards.

The role emphasizes training and directing back-of-house staff, ensuring quality, freshness, and presentation to satisfy customers and management alike, with room for growth within a diverse organization.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• ServSafe or Department of Health Certification is preferred.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Leadership

Supervisory

Coaching

Cost controls

Sanitation & safety

Education

Associate’s degree in Culinary Arts

Tools

MS Office (Excel)

Job description

Chartwells Higher Education is seeking a Sous Chef I in Vallejo, CA to oversee culinary operations, assist in planning, purchasing, inventory and food preparation while upholding the client’s culture, health regulations, and company standards.

The role emphasizes training and directing back-of-house staff, ensuring quality, freshness, and presentation to satisfy customers and management alike, with room for growth within a diverse organization.