Sous Chef, (Saint Anselm College)

Duties & Responsibilities

• 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

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

Benefits

• A family culture and atmosphere
• Competitive compensation
• Health, dental, vision, and life insurance for full-time team members
• 401(k) with generous company match
• Paid vacations and holidays
• Immensely training and growth opportunities
• Free meal during shifts worked
• Year-round position at a college

Pay

Competitive compensation

Schedule

Full-time position

Qualifications

Fully vaccinated against COVID-19

Skills

None specifically listed

Benefits

• Family culture and atmosphere
• Health, dental, vision, and life insurance for full-time team members
• 401(k) with generous company match
• Paid vacations and holidays
• Immensely training and growth opportunities
• Free meal during shifts worked
• Year-round position at a college

Communities & Impact

FREE TUITION FOR FULL-TIME EMPLOYEES AFTER ONE YEAR AND THEIR FAMILY AFTER 3 YEARS!

EEO Statement

AVI Foodsystems is an equal opportunity employer.