Sous Chef I

As a Sous Chef I, you will play a key role in the success of our food program, overseeing culinary functions and assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to client guidelines, Health Department regulations, and company standards for food quality, freshness, and presentation.

• Assist in coordinating and participating in the preparation and cooking of various food items.
• Assist with planning and creating menus that meet client and company expectations.
• Implement new culinary programs in conjunction with the marketing and culinary team.
• Manage cost controls and control expenditure to ensure efficient operations.
• Perform other duties as assigned by management.

• 5 years of related culinary experience, including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, healthcare, and/or related food service operations.
• Knowledge of food and industry trends, with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products, including Excel.
• Associate's degree in Culinary Arts is preferred.

• Medical, dental, and vision insurance.
• Life insurance and AD.
• Disability insurance.
• Retirement plan.
• Flexible time off.
• Holiday time off (varies by site/state).
• Associate shopping program.
• Health and wellness programs.
• Discount marketplace.
• Identity theft protection.
• Pet insurance.
• Commuter benefits.
• Employee assistance program.
• Flexible spending accounts (FSAs).