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 and efficient service 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.
• At least 2 years of experience working in a professional kitchen environment.
• Basic culinary training or certification from an accredited culinary program.
• Knowledge of food safety and sanitation standards.
• Ability to work flexible hours including weekends and holidays.

Preferred Qualifications:

• Associate degree or higher in Culinary Arts or related field.
• Experience in a retail trade or food service setting.
• Certification in ServSafe or equivalent food safety credential.
• Proven leadership experience in a kitchen environment.
• Strong understanding of inventory management and cost control.

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.
• Monitor inventory levels, order supplies as needed, and manage food cost to minimize waste.
• Train and mentor junior kitchen staff to develop their culinary skills and promote teamwork.
• Ensure all dishes leaving the kitchen meet quality and presentation standards.
• Collaborate with other departments to ensure smooth service flow and customer satisfaction.
• Participate in daily kitchen operations including food preparation, cooking, and plating as required.

Skills:

The required and preferred skills are essential for managing the dynamic environment of a retail kitchen. Culinary skills are applied daily to prepare and oversee the production of high-quality dishes that meet customer expectations. Leadership and communication skills are used to effectively manage kitchen staff, delegate tasks, and maintain a positive work environment. Knowledge of food safety and sanitation ensures compliance with health regulations, protecting both customers and staff. Additionally, organizational skills support inventory management and cost control efforts, contributing to the overall efficiency and profitability of the kitchen operation.