Sous Chef

Prepare meals and food to meet specifications while properly measuring ingredients and portions. Ensure kitchen staff adhere to standards, procedures, and sanitation requirements using knives and equipment like grills and ovens. Manage kitchen inventory to guarantee fresh, high-quality supplies and maintain proper food temperatures and storage. Keep workstations and equipment clean, organized, and sanitized. Take charge of kitchen opening, closing, and other duties as directed by the Executive Chef. This role supports AVI Foodsystems' reputation for quality and value since 1960.