Sous Chef

JOIN OUR COMMUNITY OF FOOD PEOPLE

We help you make it 

Hourly starting wage is: $21/Hour

Schedule: Monday - Friday

20-40 hours per week

Benefits include medical, dental, vision, 401K, life insurance, strong safety culture, strong local leadership, and much more 

US Foods is one of the largest food distributors with a culture and a history of promoting from within, excellent training programs and continuous improvement focus.

ESSENTIAL DUTIES AND RESPONSIBILITIES 

Supports the day-to-day operation of the market kitchen facility:

o Assists in managing kitchen facility inventory, including ordering, receipt, and proper storage of perishable and non-perishable food products.
o Executes a regular cleaning schedule at the direction of the Food Fanatic Chef, including regular cleaning of large cooking and refrigeration equipment. Helps to maintain a high cleanliness and sanitation standard in the facility.
o Ensures regular maintenance and upkeep of kitchen equipment, including hood ventilation systems, refrigeration units and cooking equipment at the direction of the Food Fanatic Chef.
o Assist Food Fanatic Chef in food prep, recipe execution, plating, and presentations.
o Assists in the planning, preparation, execution and break down of prospect and customer kitchen visits.
o Assists in the planning, preparation, execution and break down of seller training events, sales meetings, and customer events.
o Assist with shopping if additional ingredients are needed that are not at the facility needed for customer and company events
o Work hours will vary from 20 to 40 depending on business volume.

QUALIFICATIONS

Education/Training:  Food Service Sanitation Certified; ServSafe certification required. Sanitation certifications to satisfy local and state health department requirements. Knowledge of commercial kitchen operations, including inventory management and food preparation preferred. Prior experience working in large, fast-paced food operations of at least 3 to 6 months desired (either experience or culinary classes/school desired). Basic computing skills preferred.

KNOWLEDGE/SKILLS/ABILITIES

Ability to comprehend and carry out verbal or written instructions. Must possess strong organizational and record keeping skills. Ability to lift up to 50 pounds and stand for long periods.
Reliability, professional, good work ethic

Related Experience:  The candidate must be able to assert their culinary expertise on a day-to-day basis.

RELATIONSHIPS

Internal: all levels of US Foods personnel as well as US Foods customers & potential customers & manufacturers & vendors

External: external parties including suppliers, vendors and customer facing events

Physical Requirements: There will be periods of heavy lifting involved & spending long periods of time on your feet in the kitchen