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 contributing to menu development, inventory management, and cost control to optimize operational efficiency. This role requires a hands-on approach to cooking and leadership, fostering a collaborative and productive kitchen atmosphere. Ultimately, the Sous Chef I ensures that all culinary activities align with the company’s standards and contribute to an exceptional customer experience.

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 standards and sanitation regulations.
Basic culinary skills including food preparation, cooking techniques, and kitchen equipment operation.
Ability to work flexible hours including weekends and holidays.

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 software.
Strong leadership and team management skills.
Certification in ServSafe or equivalent food safety training.

Responsibilities:

Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating.
Supervise and train kitchen staff to maintain high standards of food quality and safety.
Manage inventory levels, order supplies, and monitor food costs to minimize waste.
Ensure compliance with health and safety regulations, including proper sanitation and hygiene practices.
Collaborate in menu planning and recipe development to enhance product offerings.
Monitor kitchen equipment and coordinate maintenance or repairs as needed.
Support scheduling and labor management to optimize team productivity.
Address and resolve any kitchen-related issues promptly to maintain smooth operations.

Skills:

The required culinary skills enable the Sous Chef I to efficiently prepare and oversee food production while maintaining quality standards. Leadership and communication skills are essential for managing kitchen staff, providing training, and fostering a positive work environment. Knowledge of food safety and sanitation ensures compliance with health regulations, protecting both customers and the business. Inventory management and cost control skills help in maintaining budgetary goals and reducing waste. Preferred skills such as proficiency with management software and formal culinary training enhance the ability to innovate menu offerings and streamline kitchen operations.

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