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; culinary degree or certification preferred.
• At least 2 years of experience working in a professional kitchen environment, preferably in a supervisory role.
• Strong knowledge of food safety standards and kitchen sanitation practices.
• Ability to work flexible hours, including weekends and holidays.
• Basic proficiency in inventory management and cost control.

Preferred Qualifications:

• Formal culinary training or certification from an accredited institution.
• Experience working in a retail trade or food service environment.
• Leadership experience with a proven ability to manage and motivate kitchen teams.
• Familiarity with menu development and nutritional guidelines.
• Knowledge of modern cooking techniques and trends.

Responsibilities:

• Assist the Head Chef in planning and developing menus that meet customer preferences and business objectives.
• Supervise and coordinate kitchen staff activities to ensure efficient food preparation and service.
• Maintain high standards of food quality, presentation, and hygiene in compliance with health and safety regulations.
• Manage inventory levels, order supplies, and control food costs to optimize kitchen operations.
• Train and mentor junior kitchen staff to develop their culinary skills and promote teamwork.
• Monitor kitchen equipment and ensure proper maintenance and cleanliness.
• Collaborate with other departments to ensure seamless service and customer satisfaction.

Skills:

The Sous Chef I utilizes culinary skills daily to prepare and oversee the production of high-quality dishes that meet customer expectations. Leadership and communication skills are essential for managing kitchen staff, coordinating tasks, and fostering a collaborative work environment. Organizational skills are applied to manage inventory, control costs, and ensure compliance with health and safety standards. Problem-solving skills help address operational challenges and maintain smooth kitchen workflows. Additionally, adaptability and time management are critical to handle the dynamic pace of the kitchen and meet service deadlines effectively.