Executive Sous Chef

Supervise kitchen operations, chefs, and cooks to ensure adherence to culinary standards and procedures. Hire, train, and manage production team schedules while ordering food, supplies, and equipment per vendor policies. Maintain inventory levels, establish controls to minimize waste and theft, and project annual food and labor costs against actual results. Plan and supervise special events, resolve food preparation issues such as shortages or quality defects, and ensure safety and sanitation protocols are followed. Requires Executive Chef experience managing busy kitchens, culinary certification preferred, and strong communication skills. Full-time position with competitive compensation, health benefits, 401(k) match, and paid time off. Founded in 1960, AVI Foodsystems is a trusted national food service provider focused on quality and value.