Executive Sous Chef

About the role

The Executive Sous Chef assists the Executive Chef with oversight of daily culinary operations, ensuring the preparation of high-quality, nutritious, and balanced meals for students, faculty, and staff. This role combines culinary expertise with operational management, playing a pivotal part in menu planning, food safety compliance, staff supervision, and dietary restriction management in an educational environment.

Responsibilities

• Assist the Executive Chef with daily management of kitchen operations, food preparation, and front‑of‑house service for three meals per day and school‑related catering events.
• Maintain high standards of food quality, presentation, and taste.
• Collaborate with the Executive Chef to create menus that meet student nutrition standards, allergen protocols, and diverse dietary needs.
• Supervise kitchen staff, fostering a culture of creativity, collaboration, and teamwork.
• Enforce strict adherence to health and safety regulations, sanitation standards, and food hygiene.
• Assist with inventory, purchasing, and budget control.
• Inspect supplies and equipment for safety and sanitation.
• Support staff supervision, including scheduling, performance evaluations, establishing work expectations, and disciplinary actions as needed.

Qualifications

• Previous experience in culinary management, preferably in a school or high‑volume, customer‑service‑oriented environment.
• Culinary degree or equivalent practical experience.
• ServSafe certification strongly encouraged.
• Excellent customer service and communication skills.
• Knowledge of dietary restrictions, allergens, menu development, and kitchen safety.
• Ability to work mornings, afternoons, evenings, weekends, as needed.
• Physical ability to stand for extended periods, lift up to 25 lb occasionally, kneel, bend, walk stairs, and perform repetitive hand motions; exposure to extreme temperatures, smoke, smells, and loud noises.

Benefits

• Supportive work environment.
• Comprehensive benefits package including meals when working, medical, dental, and vision insurance.
• Generous retirement plan.
• Kitchen closed during winter and spring break periods.