Sous Chef

Overview

Quest Food Management Services is 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 the “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.

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 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 enhance the customer experience.

This role requires a balance of culinary expertise, leadership, and operational efficiency to maintain smooth kitchen workflows. Ultimately, the Sous Chef I helps drive the success of the culinary team by fostering a collaborative environment focused on excellence and consistency.

• High school diploma or equivalent.
• At least 2 years of experience in a professional kitchen environment, preferably in a supervisory role.
• Basic knowledge of food safety and sanitation standards.
• Ability to work flexible hours, including weekends and holidays.
• Strong communication and organizational skills.

• Culinary degree or certification from an accredited institution.
• Experience working in a retail trade or food service setting.
• Familiarity with inventory management and cost control software.
• Leadership training or experience managing a diverse team.
• Knowledge of current food trends and menu development.

• Assist the Head Chef in planning and directing food preparation and culinary activities.
• Supervise and train kitchen staff to ensure adherence to recipes, portion control, and presentation standards.
• Monitor inventory levels, order supplies, and manage food costs to optimize profitability.
• Ensure compliance with health, safety, and sanitation regulations within the kitchen.
• Collaborate with management to develop and update menus that align with customer preferences and seasonal availability.
• Oversee daily kitchen operations to maintain efficiency and quality during service hours.
• Address and resolve any kitchen-related issues promptly to minimize disruptions.

The required skills enable the Sous Chef I to effectively manage kitchen operations by applying culinary techniques and ensuring food quality and safety standards are met consistently. Strong communication skills are essential for coordinating with kitchen staff and management, facilitating training, and resolving operational challenges. Organizational skills help in managing inventory, scheduling, and maintaining a clean and efficient workspace. Preferred skills such as leadership and familiarity with cost control tools enhance the ability to lead the team effectively and contribute to the financial success of the kitchen.

Additionally, creativity and knowledge of food trends support menu innovation and customer satisfaction.