Sous Chef

Sous Chef

Westtown School seeks an experienced full-time Sous Chef to join our Dining Services Team. Westtown Dining Services is a fast-paced, whole-ingredient, cooking-from-scratch kitchen that prepares 1,200 meals daily, plus full-service catering and special-event support.

The Sous Chef leads daily culinary execution for the Dining Services Program, ensuring alignment with established policies and procedures and all applicable local, state, and federal regulations. They document purchasing, inventory, food preparation, and equipment use to support efficient and cost-effective operations.

This Sous Chef upholds high standards of food quality, preparation, and presentation, emphasizing menu appeal, variety, and nutritional balance. The Sous Chef maintains rigorous standards of sanitation, food safety, and kitchen organization.

This is a full-time, year-round position. Typical hours are a combination of 11:30 AM to 8:00 PM and 6:30 AM to 3:00 PM, with weekend work required. Full-time employees are eligible for health, dental, and life insurance benefits; paid time off; paid holidays; 403(b) retirement contributions; and tuition remission.

Westtown School is an independent, Quaker pre-K to 12 college-preparatory day and boarding school located in suburban West Chester, PA, approximately 30 miles from Philadelphia. Situated on a beautiful 600-acre campus, Westtown offers state-of-the-art facilities where our committed faculty and staff inspire and prepare our students to be stewards and leaders of a better world.

Essential Responsibilities

• Delivers friendly, responsive customer service to all community members.
• Collaborates with the student work program to model and teach best practices in kitchen operations.
• Prepares meals efficiently and completes setup and closing duties per Kitchen Manager guidelines.
• Maintains a clean, organized work environment and completes all assigned daily and weekly cleaning tasks.
• Adheres to proper food handling, sanitation, and storage procedures at all times.
• Communicates promptly with management regarding maintenance needs and safety concerns.
• Demonstrates familiarity with school facilities and staff as needed to effectively perform assigned responsibilities.
• Reports all accidents and incidents to the Kitchen Manager immediately.
• Works efficiently and cooperatively as part of a team to support kitchen operations.
• Demonstrates a commitment to ongoing professional development and personal growth.
• Attends and actively participates in departmental meetings and required training sessions.
• Performs other related duties as assigned.

Qualifications

• A Bachelor's Degree in institutional food service management (or a closely related field) is preferred
• Two additional years of successful experience as a Sous Chef could be substituted for the degree
• A minimum of two years of successful experience as a Sous Chef in an institutional food service or comparable setting
• Demonstrated ability to work as an effective team leader
• Ability to maintain records and complete reports
• Excellent written and verbal communication skills
• Considerable knowledge of quantity food production and serving techniques, food/safety/sanitation requirements and procedures
• Must hold or enroll to complete the Chester County Food Manager Certification
• Must have a valid Driver's License in order to drive school vehicles

Physical Requirements

• Lift, carry, or otherwise move up to 25 lbs regularly. Lift, carry, or otherwise move up to 50lbs occasionally with assistance. Follow proper moving and lifting procedures
• Must be able to stand, walk, sit, climb or balance, stoop, kneel, crouch, stoop, reach, smell, and taste
• Must be able to push and pull heavy loads
• The atmosphere may be warm and humid. May be exposed to sudden temperature changes when entering walk-in freezers and coolers.