Executive Sous Chef

Supervise kitchen operations, preparation, and presentation by chefs and cooks while enforcing culinary standards. Hire, orientate, and train team members to ensure quality, manage production schedules, and order supplies per vendor policies. Maintain inventory of food and non-food items, establish controls to minimize waste and theft, and project annual food and labor costs. Plan and supervise special events, handling food preparation issues such as shortages, excesses, or poor quality by taking corrective action. Requires Executive Chef experience, culinary certification preferred, and strong communication skills. Full-time role with competitive compensation, health benefits, 401(k) match, and paid time off. Founded in 1960, AVI Foodsystems delivers comprehensive food services with a focus on quality and value.