Sous Chef I - Monday through Friday!

About Company:

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.

About the Role:

The Sous Chef I plays a critical role in supporting the culinary operations for K-12 within a school environment, ensuring the delivery of high-quality food products that meet school compliance. This position involves assisting the Executive Chef in managing kitchen staff, overseeing food preparation, and maintaining strict hygiene and safety standards. The Sous Chef I is responsible for coordinating daily kitchen activities, managing inventory, and contributing to menu development to enhance product offerings. This role requires a balance of culinary expertise, leadership, and operational efficiency to maintain smooth kitchen workflows. Ultimately, the Sous Chef I helps drive customer satisfaction and business success through exceptional food quality and team collaboration.

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.
• Strong communication and teamwork skills.

Preferred Qualifications:

• Formal culinary training or certification from an accredited institution.
• Experience in a retail trade or food service setting with high customer volume.
• Proficiency in inventory management and cost control techniques.
• Leadership experience supervising kitchen staff.
• Familiarity with menu development and recipe standardization.

Responsibilities:

• Assist the Executive Chef in planning and executing daily kitchen operations to ensure timely and quality food production.
• Supervise and train kitchen staff, fostering a positive and productive work environment.
• Monitor inventory levels, order supplies as needed and manage food cost controls to optimize profitability.
• Ensure compliance with all food safety, sanitation, and health regulations within the kitchen area.
• Contribute to menu planning and recipe development to align with customer preferences and seasonal availability.

Skills:

The required skills such as culinary knowledge and food safety expertise are applied daily to prepare and oversee the production of high-quality food items while ensuring compliance with health regulations. Communication and teamwork skills are essential for coordinating with kitchen staff and management to maintain efficient operations. Leadership abilities enable the Sous Chef I to train and motivate team members, fostering a collaborative environment. Inventory management and cost control skills help in maintaining budgetary goals and minimizing waste. Preferred skills like menu development and recipe standardization support innovation and consistency in product offerings, enhancing customer satisfaction.