Executive Sous Chef (University of Mount Union)
AVI Foodsystems, Alliance, OH, United States
Overview
AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of
Executive Sous Chef , full-time at University of Mount Union in Alliance, OH.
Founded in 1960,
AVI Foodsystems
has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.
Duties & Responsibilities
Prepare meals and food to meet specifications in a timely manner
Properly measure kitchen ingredients and food portions
Collaborate with the executive chef to plan the core menu and any daily specials based on customer feedback, food inventory, and staff capabilities
Assist with food preparation and design, and ensure that all food meets taste and design standards
Train and supervise kitchen staff and check their work to ensure it meets standards
Control the kitchen budget and manage food costs and labor expenses to ensure the kitchen is profitable
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
Assist in control of the kitchen budget and management of food costs and labor expenses
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
Pursue and complete directives with limited supervision
Requirements
Culinary degree/certification preferred
2 – 4 years of experience in a culinary management/ supervisory/ lead role position is preferred
Experience in a high-volume catering environment preferred
Experience ordering and monitoring supplies
Ability to build relationships by actively listening and responding
Adaptable to changing business conditions
Passionate about safety and sanitation
Professional appearance
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
Immense training and growth opportunities
We conduct pre-employment drug testing. EOE
#J-18808-Ljbffr
AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of
Executive Sous Chef , full-time at University of Mount Union in Alliance, OH.
Founded in 1960,
AVI Foodsystems
has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.
Duties & Responsibilities
Prepare meals and food to meet specifications in a timely manner
Properly measure kitchen ingredients and food portions
Collaborate with the executive chef to plan the core menu and any daily specials based on customer feedback, food inventory, and staff capabilities
Assist with food preparation and design, and ensure that all food meets taste and design standards
Train and supervise kitchen staff and check their work to ensure it meets standards
Control the kitchen budget and manage food costs and labor expenses to ensure the kitchen is profitable
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
Assist in control of the kitchen budget and management of food costs and labor expenses
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
Pursue and complete directives with limited supervision
Requirements
Culinary degree/certification preferred
2 – 4 years of experience in a culinary management/ supervisory/ lead role position is preferred
Experience in a high-volume catering environment preferred
Experience ordering and monitoring supplies
Ability to build relationships by actively listening and responding
Adaptable to changing business conditions
Passionate about safety and sanitation
Professional appearance
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
Immense training and growth opportunities
We conduct pre-employment drug testing. EOE
#J-18808-Ljbffr