Sous Chef I

About Company:For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our "Quest Ready" culture, built on integrity, responsiveness, accountability, respect, and excellence.Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve.About the Role:The Sous Chef I plays a critical role in supporting the culinary operations within a retail trade environment, ensuring the consistent delivery of high-quality food products that meet customer expectations. This position involves assisting the Head Chef in managing kitchen staff, overseeing food preparation, and maintaining strict hygiene and safety standards. The Sous Chef I is responsible for coordinating daily kitchen activities, managing inventory, and contributing to menu development to align with retail trends and customer preferences. This role requires a balance of culinary expertise, leadership, and operational efficiency to drive the success of the food service component within the retail setting. Ultimately, the Sous Chef I ensures that all culinary processes run smoothly, supporting both customer satisfaction and business objectives.Minimum Qualifications: High school diploma or equivalent; culinary degree or certification preferred. Minimum of 2 years of experience in a professional kitchen environment, preferably in a supervisory role. Knowledge of food safety standards and kitchen sanitation practices. Ability to work flexible hours, including weekends and holidays. Strong organizational and communication skills. Preferred Qualifications: Formal culinary training or certification from an accredited institution. Experience working in a retail trade or food service environment. Proficiency in inventory management and cost control software. Leadership experience with a proven track record of managing kitchen teams. Familiarity with menu development and nutritional guidelines. Responsibilities: Assist the Head Chef in planning and executing daily kitchen operations to ensure timely and quality food production. Supervise and train kitchen staff, fostering a collaborative and efficient work environment. Monitor inventory levels, order supplies as needed, and manage food cost controls to optimize profitability. Ensure compliance with all health, safety, and sanitation regulations within the kitchen area. Contribute to menu planning and recipe development to meet customer preferences and seasonal availability. Coordinate with retail management to align culinary offerings with overall store promotions and events. Maintain equipment and kitchen cleanliness to uphold operational standards. Skills:The required skills enable the Sous Chef I to efficiently manage kitchen operations, ensuring food quality and safety standards are consistently met. Strong leadership and communication skills are essential for supervising staff and fostering teamwork in a fast-paced environment. Organizational skills are used daily to coordinate inventory, schedule staff, and maintain cleanliness and compliance. Preferred skills such as culinary training and experience with inventory software enhance the ability to innovate menu offerings and control costs effectively. Together, these skills support the Sous Chef I in delivering an exceptional culinary experience that aligns with retail business goals.