Sous Chef

Elior Independent School Dining is a distinguished branch of Elior North America, specializing in crafting exceptional dining experiences tailored specifically for educational institutions. With a focus on enhancing the well-being and success of students, this company seamlessly integrates culinary creativity, expert service, and a personal touch to foster a supportive environment for growth and development. Elior Independent School Dining prides itself on being an extension of the school campus, working closely with schools to reflect their unique cultures and missions through thoughtful, student-centered dining programs. Known for its commitment to quality, diversity, and advancement opportunities, Elior North America ensures a supportive work environment that encourages the continual professional growth of its employees at all levels. The company operates with strong values of inclusivity and equality, providing equal employment opportunities to all qualified applicants regardless of race, color, religion, sex, national origin, sexual orientation, gender identity, disability, or protected veteran status.

The role of the Sous Chef within the Education Dining team in Asheville, North Carolina, is a full-time, onsite position offering an exciting opportunity to contribute to an innovative dining program. As a Sous Chef, the successful candidate will be entrusted with both supervision and active participation in the preparation and cooking of meals for students, faculty, and guests. This position plays a key role in developing menus that cater to consumer tastes, nutritional needs, and budgetary considerations while maintaining high standards of food quality, safety, and sanitation. The Sous Chef will be involved in menu planning activities, including purchasing specifications and recipe testing, ensuring that the culinary offerings are not only delicious but also nutritious and compliant with established procedures.

Beyond cooking, the Sous Chef will oversee the daily kitchen operations, evaluate food quality from raw ingredients to finished products, and inspect production and service areas for standards adherence. This leadership position also encompasses supervising staff, maintaining inventory controls, managing financial aspects such as revenue and expenses, and implementing culinary productions for special events and catered functions. Strong leadership and communication skills are essential, as the role involves interviewing, selecting, training, and evaluating both supervisory and support staff members.

Candidates must have 3 to 5 years of culinary management experience and demonstrated culinary skills within institutional, hotel, or restaurant settings, capable of handling large quantity productions. Additionally, experience with budget management and cost control is critical to success in this role. While an associate's or bachelor’s degree in institutional management, nutrition, dietetics, or hotel and restaurant management is preferred, certification from a recognized culinary institution or an equivalent combination of education and experience will also be considered.

The Asheville School location offers a dynamic work environment rich with diverse opportunity, supported by extensive employee benefits including medical, dental, and vision coverage; voluntary accident and critical illness insurance; commuter benefits; employee assistance programs; retirement plans; paid time off including sick leave and holidays; and tuition reimbursement for full-time employees. The position not only demands culinary excellence and operational expertise but also offers a chance to influence the dining experience of a vibrant academic community, making it a rewarding career opportunity for culinary professionals passionate about education and nutrition.