Sous Chef | MIAD

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $49,100.00 - $66,300.00

Work Schedule

Standard Hours

Benefits

weekly pay

401K with company match

Employee assistance program

Medical insurance

prescription insurance

Dental Insurance

Vision Insurance

FSA/HSA

ongoing training

Bonus programs

Job Description

American Dining Creations is a division of American Food & Vending and stands as one of the largest privately held hospitality service partners in the United States. With a nationwide presence, the company serves hundreds of thousands of customers daily and employs over 2,000 people across various dining locations. American Dining Creations specializes in providing comprehensive dining and catering services tailored to corporate and educational environments. The company emphasizes flexibility, innovation, and personalized service, ensuring that each client receives customized dining solutions. Their offerings include full café dining under the Fresh Difference culinary philosophy, mobile ordering, catering, event services, and a grab-and-go program called My Fresh Market. By combining superior culinary offerings with outstanding management practices, American Dining Creations maintains the highest operational standards while providing 24/7 support and quick responsiveness to client needs.

The role of Sous Chef at American Dining Creations is a critical position within the culinary team, supporting both the Chef and Executive Chef in executing daily culinary services. The Sous Chef works closely with the culinary staff to ensure recipes are followed precisely and safety standards are upheld throughout the kitchen. This leadership role involves supervision of back-of-house (BOH) staff, maintaining kitchen organization and cleanliness, and overseeing production records and equipment maintenance. The Sous Chef may also cover shifts or stations during peak business hours, demonstrating flexibility and readiness to step into various culinary roles as needed. Regular collaboration with the Executive Chef and General Manager is essential for smooth operations and to address daily business needs. This position demands strong time management skills, ability to multitask in a fast-paced environment, and proficiency with Microsoft Office, catering, ordering, and inventory systems. Candidates should have knowledge of local and state food safety regulations and be physically capable of handling demanding kitchen tasks such as lifting up to 50 pounds, standing, walking, and bending throughout the workday. American Dining Creations offers a dynamic work environment with opportunities for ongoing training and development, making it an ideal place for culinary professionals seeking growth and challenge in a supportive and innovative company.

Job Requirements

An associate degree in culinary arts or hospitality or a culinary degree from an accredited culinary association is preferred
three years experience in a similar culinary leadership role
prior experience with planning and managing employee schedules, hiring, and staff development
strong time management skills
ability to multitask in a fast paced environment
proficiency with Microsoft Office, catering, ordering and inventory systems
knowledge of all local and state food safety regulations
physical ability to lift up to 50lbs, stand, walk, and bend throughout the shift

Job Qualifications

An associate degree in culinary arts or hospitality or a culinary degree from an accredited culinary association is preferred
three years experience in a similar culinary leadership role that may include retail, hotels, business, or education dining preferred
prior experience with planning and managing employee schedules, hiring, and staff development
possess strong time management skills, able to multitask and enjoy working in a time sensitive, fast paced environment
proficient with Microsoft Office, catering, ordering and inventory systems
knowledge of all local and state food safety regulations
able to lift to 50lbs, stand, walk, and bend for daily work schedule

Job Duties

Assist the Executive Chef with all culinary points of service including food stations and catering events
provide guidance and supervise BOH staff
ensure recipe standards, ingredients, and food handling safety protocols are met
keep kitchen clean and organized, maintain production records and equipment
may cover a shift or station during peak operation hours
meet daily with Executive Chef or General Manager regarding operations
may be assigned other duties and responsibilities as needed