Sous Chef, full-time (Goshen College)

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.

Currently, AVI Foodsystems is seeking a dedicated and energetic leader to fill the position of full-time Sous Chef at Goshen College. This role is a fantastic opportunity for culinary professionals looking to advance their careers within a dynamic and supportive environment. The full-time position offers a Monday through Friday schedule from noon to 8pm, with occasional weekend hours. As part of the role, the sous chef enjoys a free meal while working, making it a position that encourages team camaraderie and employee well-being. Advancement opportunities within the company are strong, allowing motivated individuals to develop professionally and potentially step into higher culinary leadership or management roles over time.

The Sous Chef at AVI Foodsystems plays a critical role in the operation of the kitchen, assisting the Executive Chef in managing kitchen staff and daily functions. This position involves preparing meals and food items to meet established specifications in a timely manner while ensuring portion control and quality standards are upheld. The sous chef also manages kitchen inventory to guarantee that all supplies are fresh and of the highest quality, as well as ensuring that food is cooked and stored at appropriate temperatures to maintain safety and freshness.

Additional responsibilities include ensuring that kitchen staff strictly adhere to sanitation requirements and company procedures, using a broad array of kitchen equipment such as grills, ovens, steamers, and warmers safely and efficiently. The sous chef is also responsible for keeping workstations and kitchen equipment clean, organized, and sanitized to maintain an optimal working environment. Taking charge of kitchen opening and closing duties as directed by the Executive Chef is another key aspect of the role, ensuring smooth operations and effective team coordination.