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Sous Chef, full-time (Goshen College)
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,000.00 - $66,200.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
A family culture and atmosphere
competitive compensation
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
401(k) with generous company match
paid vacations and holidays
immense training and growth opportunities
Job Description
AVI Foodsystems is a nationally respected and trusted food service company founded in 1960. Over the decades, AVI Foodsystems has established itself as a leader in providing comprehensive food services with an unwavering focus on delivering the highest quality and freshest ingredients combined with impeccable service and exceptional value. The company’s reputation is built on a foundation of excellence, customer satisfaction, and innovation in the food service industry. With operations spanning a broad range of settings including educational institutions, corporate dining, healthcare, and more, AVI Foodsystems has consistently committed to enhancing dining experiences through culinary expertise and exceptional hospitality.
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Job Requirements
- Culinary degree preferred
- Two or more years of experience in a culinary lead role
- Experience in a high volume catering environment preferred
- Ability to build relationships by actively listening and responding to the client’s needs
- Adaptable to changing business conditions
- Comfortable dealing with fast-paced environments
Job Qualifications
- Culinary degree preferred
- Two or more years of experience in a culinary lead role
- Experience in a high volume catering environment preferred
- Ability to build relationships by actively listening and responding to the client’s needs
- Adaptable to changing business conditions
- Comfortable dealing with fast-paced environments
Job Duties
- Prepare meals and food to meet specifications in a timely manner
- Properly measure kitchen ingredients and food portions
- Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements
- Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
- Manage the kitchen inventory and ensure supplies are fresh and of high quality
- Ensure proper food temperatures when cooking and proper storage afterward
- Keep the workstation and kitchen equipment clean, organized and sanitized
- Take charge of kitchen opening, closing and other duties as directed by the Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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