Sous Chef

Lead day-to-day kitchen operations at Brentwood School dining services under the Director of Dining Services/Executive Chef. Responsible for food production, staff supervision, quality control, inventory management, food safety, and special-event support. Enforce HACCP-based food safety procedures and sanitation; monitor temperatures, logs, and receiving records; participate in health inspections and corrective action planning; ensure allergen awareness. Manage inventory counts, product ordering, and control food/labor costs; verify product quality and delivery accuracy; maintain appropriate inventory levels. Assume kitchen leadership in the Director’s absence and ensure continuity of service and staffing during leadership absences. Requires 3-5 years of culinary leadership, ServSafe certification, strong leadership, communication, and organizational skills, and experience with dietary accommodations; trabaho in school or large-scale food service environments preferred.