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 delivery of high-quality food products that meet customer expectations. This position involves assisting the Executive Chef in managing kitchen staff, overseeing food preparation, and maintaining strict adherence to food safety and sanitation standards. The Sous Chef I is responsible for coordinating daily kitchen activities, managing inventory, and contributing to menu development to enhance the customer experience. This role requires a balance of culinary expertise, leadership, and operational management to maintain efficiency and consistency in food production. Ultimately, the Sous Chef I helps drive the success of the culinary team by fostering a collaborative environment focused on excellence and innovation.

Minimum Qualifications:

High school diploma or equivalent.
At least 2 years of experience in a professional kitchen environment, preferably in a supervisory role.
Knowledge of food safety regulations and sanitation standards.
Basic culinary skills with the ability to prepare a variety of dishes.
Strong organizational and communication skills.

Preferred Qualifications:

Culinary degree or certification from an accredited institution.
Experience working in a retail trade or food service environment.
Proficiency in inventory management and cost control.
Leadership training or experience managing a diverse team.
Familiarity with menu development and recipe standardization.

Responsibilities:

Assist the Executive Chef in planning and directing food preparation and culinary activities.
Supervise and train kitchen staff to ensure compliance with quality and safety standards.
Manage inventory levels, order supplies, and monitor food costs to optimize budget adherence.
Ensure all food is prepared and presented according to company standards and customer expectations.
Maintain cleanliness and organization of the kitchen in compliance with health and safety regulations.
Collaborate with management to develop and update menus based on seasonal availability and customer preferences.
Monitor kitchen equipment and coordinate maintenance or repairs as needed.
Support scheduling and shift management to ensure adequate staffing during peak hours.

Skills:

The required culinary skills enable the Sous Chef I to prepare and oversee the production of high-quality food items consistently. Leadership and communication skills are essential for effectively managing kitchen staff, providing training, and fostering a positive work environment. Organizational skills are used daily to coordinate inventory, schedule shifts, and maintain compliance with health and safety standards. Preferred skills such as menu development and cost control contribute to optimizing kitchen operations and enhancing customer satisfaction. Together, these skills ensure the Sous Chef I can balance creativity, efficiency, and operational excellence in a fast-paced retail trade setting.

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