Sous Chef

Brentwood School inspires every student to: Think critically and creatively. Act ethically. Shape a future with meaning. BRENTWOOD SCHOOL Sous Chef About Brentwood School Brentwood School is a vibrant and diverse K–12 independent school committed to challenging and nurturing each student to think critically, communicate effectively, act with integrity, and contribute meaningfully to the world around them. Dining Services plays an important role in supporting the health, well‑being, and daily experience of the entire school community. Position Summary Reporting directly to the Director of Dining Services/Executive Chef, the Sous Chef is responsible for the day‑to‑day leadership of kitchen operations, including food production, staff supervision, quality control, inventory management, food safety, and special‑event support. Key Responsibilities Food Safety and Compliance Maintain compliance with all local, state, and federal health regulations. Enforce HACCP‑based food safety procedures and sanitation standards. Monitor and document food temperatures, cooling logs, and receiving records. Participate in health inspections and corrective action planning. Ensure allergen awareness and cross‑contact prevention procedures are followed. Inventory and Cost Management Assist with inventory counts and product ordering. Monitor food usage and minimize waste. Support food cost and labor cost goals established by Dining Services leadership. Verify product quality and delivery accuracy. Assist in maintaining appropriate inventory levels. Operational Leadership Assume responsibility for kitchen operations in the absence of the Director of Dining Services/Executive Chef. Ensure continuity of service, staffing, and production standards during leadership absences. Physical Requirements Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in hot, cold, and fast‑paced kitchen environments. Ability to perform repetitive motions and operate commercial kitchen equipment safely. Qualifications Minimum 3–5 years of culinary leadership experience in high‑volume food service, education, hospitality, healthcare, or corporate dining environments. Culinary degree or equivalent professional experience preferred. ServSafe Manager Certification required (or ability to obtain within 90 days of hire). Strong leadership, communication, and organizational skills. Experience managing food allergies and special dietary accommodations preferred. Experience in school, institutional, or large‑scale food service environments preferred. Compensation and Benefits Comprehensive benefits package including medical, dental, vision, retirement contributions, professional development opportunities, and tuition remission benefits. Salary range: $30/hr–$40/hr annually, depending on experience and qualifications. While being vaccinated for COVID-19 is not required, it is strongly recommended. For more information about our school, please visit the school’s website: . #J-18808-Ljbffr Bwscampus