Sous Chef I

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 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 communication and organizational skills.

Preferred Qualifications:

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

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.
• Monitor food quality and consistency, ensuring all dishes meet established standards before service.
• Manage inventory levels, order supplies, and control food costs to maximize profitability.
• Enforce strict hygiene and safety protocols in compliance with local health regulations.
• Train and mentor junior kitchen staff to develop their culinary skills and maintain team performance.
• Collaborate with other departments to ensure smooth kitchen operations and timely service delivery.
• Handle any kitchen-related issues promptly to minimize disruption during service hours.

Skills:

The required skills such as food safety knowledge and organizational abilities are essential for maintaining a clean, efficient, and compliant kitchen environment. Communication skills enable the Sous Chef I to effectively lead and coordinate with kitchen staff and other departments, ensuring smooth operations. Culinary skills and attention to detail are applied daily to prepare and oversee the production of high-quality dishes. Preferred skills like inventory management and cost control help optimize resource use and profitability. Leadership and mentoring skills foster a positive team environment and support the professional growth of junior staff members.

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Work Life balance Monday-Friday