Sous Chef | Menu Innovator & Kitchen Team Leader

Shannondell-At-Valley-Forge; Lower Providence Township (PA); On-site; USD 45,000 - 65,000; Full time

Job summary

Shannondell-At-Valley-Forge is seeking a dedicated Sous Chef to oversee day-to-day kitchen operations and support all food-related events. You will work directly with cooks, preps, and support staff to ensure timely, high-quality meals and strict adherence to safety and sanitation standards.

The role involves inventory purchasing in the Dining Services environment, cost control, and assisting in menu development under the Dining Services Director.

Qualifications

• Education and/or experience: one-year certificate or 3–6 years related experience, or an equivalent combination.
• Language Skills: read, interpret safety rules and write routine reports; speak before groups.
• Mathematical Skills: basic arithmetic and ability to compute rates and percentages.
• Reasoning Ability: apply common sense and solve problems with multiple variables.
• Other Skills and Abilities: advanced knowledge of food preparation, kitchen operations, sanitation, staff supervision.

Responsibilities

• Prepares proper amounts of quality food on time for each meal and ensures customer satisfaction by communicating with front-of-house staff.
• Trains new kitchen staff; enforces safety and sanitation; conducts daily production meetings; develops menus and supervises Chef’s Du Jour program.
• Assists in evaluating cooks and staff; attends in-service programs as directed.

Skills

Staff supervision

Advanced food prep

Customer service

Kitchen equipment knowledge

Education

One-year certificate from college or technical school

Job description

Shannondell-At-Valley-Forge is seeking a dedicated Sous Chef to oversee day-to-day kitchen operations and support all food-related events. You will work directly with cooks, preps, and support staff to ensure timely, high-quality meals and strict adherence to safety and sanitation standards.

The role involves inventory purchasing in the Dining Services environment, cost control, and assisting in menu development under the Dining Services Director.