QUEST FOOD MANAGEMENT SERVICES LLC
Job Description
Job Description
About the Role: The Sous Chef I at Pritzker College Prep plays a pivotal role in supporting the culinary operations within the retail trade environment, ensuring high-quality food preparation and presentation that meets the institution's standards. This position is responsible for assisting the Executive Chef in managing kitchen staff, overseeing daily food production, and maintaining a safe and sanitary work environment. The Sous Chef I will contribute to menu planning, inventory management, and cost control to optimize operational efficiency. This role requires a hands-on approach to cooking, training junior kitchen staff, and ensuring compliance with health and safety regulations. Ultimately, the Sous Chef I helps create an exceptional dining experience that supports the overall mission of Pritzker College Prep by fostering a positive and productive kitchen atmosphere. Minimum Qualifications: High school diploma or equivalent required; culinary degree or certification preferred. Minimum of 2 years of professional kitchen experience, preferably in a supervisory role. Knowledge of food safety regulations and proper sanitation practices. Ability to work flexible hours including early mornings, evenings, and weekends as required. Strong organizational and communication skills. Preferred Qualifications: Associate’s or Bachelor’s degree in Culinary Arts or Hospitality Management. Experience working in a retail trade or institutional food service environment. ServSafe or equivalent food safety certification. Demonstrated leadership experience in managing kitchen teams. Familiarity with inventory management software and kitchen equipment maintenance. Responsibilities: Assist the Executive Chef in planning and executing daily menus that align with nutritional guidelines and customer preferences. Supervise and coordinate kitchen staff activities to ensure timely and efficient food preparation and service. Maintain inventory levels by ordering supplies and managing stock to minimize waste and control costs. Ensure all food safety and sanitation standards are strictly followed in compliance with regulatory requirements. Train and mentor junior kitchen staff to develop their culinary skills and promote teamwork within the kitchen. Monitor kitchen equipment and report any maintenance needs to ensure operational continuity. Collaborate with other departments to support special events and catering services as needed. Skills: The Sous Chef I utilizes culinary skills daily to prepare and oversee the production of diverse menu items, ensuring quality and consistency. Leadership and communication skills are essential for effectively managing kitchen staff, providing clear instructions, and fostering a collaborative work environment. Organizational skills are applied in inventory management, scheduling, and maintaining compliance with health and safety standards. Problem-solving skills are frequently used to address operational challenges such as supply shortages or equipment malfunctions. Additionally, knowledge of food safety protocols ensures that all kitchen activities meet regulatory requirements, safeguarding the health of both staff and patrons.
Job Description
About the Role: The Sous Chef I at Pritzker College Prep plays a pivotal role in supporting the culinary operations within the retail trade environment, ensuring high-quality food preparation and presentation that meets the institution's standards. This position is responsible for assisting the Executive Chef in managing kitchen staff, overseeing daily food production, and maintaining a safe and sanitary work environment. The Sous Chef I will contribute to menu planning, inventory management, and cost control to optimize operational efficiency. This role requires a hands-on approach to cooking, training junior kitchen staff, and ensuring compliance with health and safety regulations. Ultimately, the Sous Chef I helps create an exceptional dining experience that supports the overall mission of Pritzker College Prep by fostering a positive and productive kitchen atmosphere. Minimum Qualifications: High school diploma or equivalent required; culinary degree or certification preferred. Minimum of 2 years of professional kitchen experience, preferably in a supervisory role. Knowledge of food safety regulations and proper sanitation practices. Ability to work flexible hours including early mornings, evenings, and weekends as required. Strong organizational and communication skills. Preferred Qualifications: Associate’s or Bachelor’s degree in Culinary Arts or Hospitality Management. Experience working in a retail trade or institutional food service environment. ServSafe or equivalent food safety certification. Demonstrated leadership experience in managing kitchen teams. Familiarity with inventory management software and kitchen equipment maintenance. Responsibilities: Assist the Executive Chef in planning and executing daily menus that align with nutritional guidelines and customer preferences. Supervise and coordinate kitchen staff activities to ensure timely and efficient food preparation and service. Maintain inventory levels by ordering supplies and managing stock to minimize waste and control costs. Ensure all food safety and sanitation standards are strictly followed in compliance with regulatory requirements. Train and mentor junior kitchen staff to develop their culinary skills and promote teamwork within the kitchen. Monitor kitchen equipment and report any maintenance needs to ensure operational continuity. Collaborate with other departments to support special events and catering services as needed. Skills: The Sous Chef I utilizes culinary skills daily to prepare and oversee the production of diverse menu items, ensuring quality and consistency. Leadership and communication skills are essential for effectively managing kitchen staff, providing clear instructions, and fostering a collaborative work environment. Organizational skills are applied in inventory management, scheduling, and maintaining compliance with health and safety standards. Problem-solving skills are frequently used to address operational challenges such as supply shortages or equipment malfunctions. Additionally, knowledge of food safety protocols ensures that all kitchen activities meet regulatory requirements, safeguarding the health of both staff and patrons.