Position: Sous Chef job
About: This job opportunity is for a leadership position in food production within Food and Nutrition Services at a large food preparation and delivery institution. The role involves overseeing menu planning, purchasing, inventory management, food preparation, and staff supervision. The ideal candidate will ensure operational standards are met, maintain a sanitary kitchen environment, and provide culinary training and mentorship to production staff.
Requirements: Knowledge of nutrition and food service principles; personnel management expertise; familiarity with food service laws and regulations; proficiency in kitchen equipment operation and maintenance; ability to work under pressure and in emergency situations; effective communication skills; strong customer relations and departmental coordination abilities; experience in leadership positions; an Associate’s degree in Culinary Arts and ServSafe certification required; minimum 3 years experience in large-scale food preparation; ServSafe and ACF certifications preferred.
Benefits: health insurance, dental insurance, 401(k)
