Sous Chef, (Saint Anselm College)

AVI Foodsystems; Manchester (NH); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) match

Paid vacations

Holidays paid

Training & growth

Free meals

Job summary

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef at Saint Anselm College in Manchester, NH. This is a full-time position.

Saint Anselm College offers a year-round college environment with opportunities for growth. The Sous Chef will lead kitchen staff, ensure high-quality meals, and uphold safety and sanitation standards in a fast-paced campus setting.

Qualifications

• 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.
• Immense training and growth opportunities.

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

Education

Culinary degree

Job description

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef at Saint Anselm College in Manchester, NH. This is a full-time position.

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
• Free meal during shifts worked
• Year-round position at a college

We conduct pre-employment drug testing. EOE