Executive Sous Chef

Description

Job Title: Executive Sous Chef

Reports To: Executive Chef

Category: Full-time/Salaried/12-month*

Position Summary

The Executive Sous Chef assists the Executive Chef with oversight of daily culinary operations, ensuring the preparation of high-quality, nutritious, and balanced meals for students, faculty, and staff. This role combines culinary expertise with operational management, playing a pivotal part in menu planning, food safety compliance, staff supervision, and dietary restriction management in an educational environment.

Key Responsibilities

• Assist the Executive Chef with the daily management of kitchen operations, food preparation, and front of house service for 3 meals per day, as well as school-related catering events.
• Maintain high standards of food quality, presentation, and taste.
• Collaborate with the Executive Chef to create menus that accommodate student nutrition standards, allergen protocols, and diverse dietary needs.
• Supervise kitchen staff, fostering a culture of creativity, collaboration, and teamwork.
• Enforce strict adherence to health and safety regulations, sanitation standards, and food hygiene.
• Assists the Executive chef inventory, purchasing, and budget control.
• Assists with the inspection of supplies and equipment for safety and sanitation.
• Assists with the supervision of staff, including scheduling, performance evaluations, establishing work expectations, and disciplinary actions, if necessary.
  
  

This is a full-time, salaried/exempt position with associated benefits. We offer a supportive work environment and a comprehensive benefits package—including meals (when you are working), medical, dental, vision insurance, and a generous retirement plan.

• The kitchen is closed during the winter and spring break periods.
  
  

Requirements

Qualifications & Requirements

• Previous experience in culinary management, preferable in a school or high-volume, customer service-oriented environment.
• A culinary degree or equivalent practical experience is required
• ServSafe certification strongly encouraged.
• Excellent customer service and communication skills required.
• Knowledge of dietary restrictions/allergens, menu development, and kitchen safety
• Ability to work mornings, afternoons, evenings, weekends, as needed.
  
  

Employees must be able to stand for extended periods of time, lift up to 25 pounds occasionally, kneel, bend, walk up and down stairs, and perform repetitive hand motions. Exposure to extreme temperatures, smoke, smells, and loud noises.