Sous Chef I

Sous Chef I

For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our "Quest Ready" culture, built on integrity, responsiveness, accountability, respect, and excellence. Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve.

The Sous Chef I plays a critical role in supporting the culinary operations within a retail trade environment, ensuring the delivery of high-quality food products that meet customer expectations. This position involves assisting the Head Chef in managing kitchen staff, overseeing food preparation, and maintaining strict adherence to food safety and hygiene standards. The Sous Chef I is responsible for contributing to menu development, inventory management, and cost control to optimize operational efficiency. This role requires a hands-on approach to cooking and leadership, fostering a collaborative and productive kitchen atmosphere. Ultimately, the Sous Chef I ensures that all culinary activities align with the company's standards and contribute to an exceptional customer experience.

Minimum Qualifications:

• High school diploma or equivalent; culinary degree or certification preferred.
• At least 2 years of experience in a professional kitchen environment, preferably in a supervisory role.
• Knowledge of food safety standards and kitchen sanitation practices.
• Ability to work flexible hours, including weekends and holidays.
• Strong communication and organizational skills.

Preferred Qualifications:

• Associate's or Bachelor's degree in Culinary Arts or Hospitality Management.
• Experience working in a retail trade or food service setting.
• Certification such as ServSafe or equivalent food safety credential.
• Demonstrated leadership experience with a focus on team development.
• Familiarity with inventory management software and kitchen equipment.

Responsibilities:

• Assist the Head Chef in planning and executing daily kitchen operations to ensure timely and quality food production.
• Supervise and train kitchen staff, promoting teamwork and adherence to safety and sanitation protocols.
• Manage inventory levels, order supplies, and monitor food costs to maintain budgetary goals.
• Contribute to menu planning and recipe development, incorporating seasonal ingredients and customer preferences.
• Ensure compliance with all health and safety regulations, maintaining a clean and organized kitchen environment.

Skills:

The required skills enable the Sous Chef I to efficiently manage kitchen operations, ensuring food quality and safety standards are consistently met. Strong leadership and communication skills are essential for supervising staff and fostering a positive work environment. Organizational skills support effective inventory management and cost control, which are critical in a retail trade setting. Preferred skills such as culinary certifications and experience with kitchen technology enhance the ability to innovate menu offerings and streamline processes. Together, these skills ensure the Sous Chef I can contribute to both the operational success and customer satisfaction of the culinary team.