About Company: For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence. Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve. About the Role: The Sous Chef I plays a critical role in supporting the culinary operations within a retail trade environment, ensuring the preparation and presentation of high-quality food products that meet customer expectations. This position involves assisting the Head Chef in managing kitchen staff, maintaining inventory, and upholding food safety and sanitation standards. The Sous Chef I is responsible for overseeing daily kitchen activities, coordinating with suppliers, and contributing to menu development tailored to retail customers. This role requires a balance of culinary expertise, leadership, and operational efficiency to drive customer satisfaction and business success. Ultimately, the Sous Chef I ensures that all culinary processes run smoothly, consistently delivering exceptional food experiences in a fast-paced retail setting. Minimum Qualifications: • High school diploma or equivalent; culinary degree or certification preferred. • At least 2 years of experience in a professional kitchen environment, preferably in a retail or food service setting. • Knowledge of food safety regulations and sanitation standards. • Basic supervisory or team leadership experience. • Ability to work flexible hours, including weekends and holidays. Preferred Qualifications: • Formal culinary training or certification from an accredited institution. • Experience with inventory management and vendor relations in a retail context. • Familiarity with menu development and cost control strategies. • Strong communication skills and ability to work collaboratively with cross-functional teams. • Proficiency in kitchen management software or inventory tracking systems. Responsibilities: • Assist the Head Chef in planning and executing daily kitchen operations to meet production goals. • Supervise and train kitchen staff to maintain high standards of food quality and safety. • Manage inventory levels, order supplies, and coordinate with vendors to ensure timely delivery of ingredients. • Ensure compliance with health and safety regulations, including proper food handling and sanitation practices. • Contribute to menu planning and recipe development to align with customer preferences and seasonal availability. • Monitor food preparation and presentation to maintain consistency and quality standards. • Collaborate with retail management to align culinary offerings with overall business objectives. • Handle kitchen equipment maintenance and troubleshoot operational issues as they arise. Skills: The required skills enable the Sous Chef I to efficiently manage kitchen operations, ensuring food quality and safety are consistently maintained. Leadership and communication skills are essential for supervising staff and fostering a productive team environment. Culinary expertise allows the Sous Chef to contribute creatively to menu development and troubleshoot preparation challenges. Organizational skills support effective inventory management and coordination with suppliers, minimizing waste and controlling costs. Preferred skills such as familiarity with kitchen management software enhance operational efficiency and data-driven decision-making in daily tasks.