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 Head Chef and ensuring the smooth operation of the kitchen within a retail trade environment. This position is responsible for assisting in menu planning, food preparation, and maintaining high standards of food quality and safety. The Sous Chef I oversees kitchen staff, coordinates daily kitchen activities, and ensures timely delivery of dishes to meet customer expectations. This role requires a strong focus on inventory management, cost control, and adherence to health and safety regulations. Ultimately, the Sous Chef I contributes to creating an exceptional culinary experience that aligns with the brand's standards and customer satisfaction goals.

Minimum Qualifications:

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

Preferred Qualifications:

• Formal culinary training or certification from an accredited institution.
• Experience in a retail trade or food service setting.
• Proficiency in inventory management and cost control software.
• Leadership experience in supervising kitchen teams.
• Knowledge of diverse cuisines and menu development.

Responsibilities:

• Assist the Head Chef in planning and developing menus that meet customer preferences and seasonal availability.
• Supervise and coordinate kitchen staff activities to ensure efficient food preparation and presentation.
• Maintain strict hygiene and safety standards in compliance with local health regulations.
• Manage inventory levels, order supplies, and control food costs to optimize kitchen operations.
• Train and mentor junior kitchen staff to enhance their skills and promote teamwork.
• Monitor food quality and consistency to ensure all dishes meet established standards.
• Collaborate with other departments to ensure smooth service flow and customer satisfaction.

Skills:

The required skills such as food preparation, kitchen management, and food safety are applied daily to ensure efficient kitchen operations and high-quality food output. Communication and leadership skills are essential for coordinating with kitchen staff and other departments to maintain a cohesive work environment. Organizational skills help in managing inventory, scheduling, and maintaining compliance with health regulations. Preferred skills like culinary creativity and experience with cost control software enhance menu development and operational efficiency. Together, these skills enable the Sous Chef I to contribute effectively to both the culinary and business aspects of the kitchen.

30 hours a week. Monday - Friday, days 8:00 am - 2:00 pm. Experience needed.