Sous Chef
$48,901–$48,901 year
On-siteEssex Junction, Vermont, United States
Job Summary
Prepare, cook, portion, and present meals using standardized recipes while supporting daily production planning, workflow, and food distribution. Monitor food quality, temperature, and presentation; reinforce food safety, sanitation, allergen-management, and HACCP procedures. Train and coach production kitchen employees; assist with inventory, receiving, production records, and waste reduction. Coordinate assigned kitchen operations when the Head Chef is unavailable. Promote excellent customer service and positive student meal experiences. Support scratch cooking, culturally responsive menus, local food integration, and Farm-to-School initiatives. This school-year, 8-hour/day position requires early mornings and ServSafe Manager Certification within six weeks.
Required Qualifications
- ServSafe Manager Certification
- Regular and reliable attendance
- Early mornings availability
- Commitment to working effectively with diverse community populations
- Capacity to strengthen such capacity if hired
- Acceptable results of criminal records background checks
- Acceptable results of child and adult abuse registry checks
Desired Qualifications
- At least three years of experience in commercial, institutional, school, healthcare, hospitality, or another high-volume food production setting
- Experience with scratch cooking
- Experience with standardized recipes
- Experience with commercial kitchen equipment
- Experience with inventory practices
- Experience providing work direction or training
- Availability to work during the summer meals program
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