Sous Chef - Miss Porter's School
About The Position
The Sous Chef supports culinary operations for a dining program serving approximately 340 students in grades 9–12 at Miss Porter’s School, an independent all-girls boarding and day school in Farmington, Connecticut. Reporting to the Executive Chef, the role assists with daily food production, menu development, catering, inventory management, and supervision of hourly kitchen associates. The position calls for an upbeat and motivated culinary professional with a passion for scratch cooking, creativity, food quality, and presentation. The Sous Chef helps provide an exceptional dining experience for students, faculty, staff, and guests while contributing to a welcoming campus community. Flik Independent School Dining emphasizes fresh, locally sourced ingredients, sustainable agricultural practices, nutrition education, and nourishing the whole person through food and programming.
Requirements
- At least 2 years of culinary or kitchen management experience in high-volume foodservice operations; K–12, institutional, or contract dining experience is preferred.
- Strong catering experience and ability to lead special events.
- Knowledge of scratch cooking, batch production, and food cost controls.
- Understanding of food trends, seasonal ingredients, and sustainable practices.
- Excellent communication and leadership skills, with a strong sense of ownership and collaboration.
- Dedication to customer happiness and a passion for crafting delicious, nutritious meals for students and school communities.
Nice To Haves
- Associate degree in Culinary Arts or equivalent experience.
- K–12, institutional, or contract dining experience.
- ServSafe Certification.
- Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet-based tools.
Responsibilities
- Assist the Executive Chef with daily kitchen operations, including food preparation, production, and supervision of back-of-house staff.
- Support cost control through inventory management, ordering, and minimizing food waste.
- Help plan, develop, and implement menus aligned with company culinary standards, student preferences, and nutritional guidelines.
- Lead or support preparation and execution of catered events, ensuring high-quality food, presentation, and service.
- Implement and support culinary programs and initiatives in collaboration with the Executive Chef and corporate culinary team.
- Ensure food safety and sanitation guidelines are followed, including HACCP and allergy protocols.
- Maintain food quality, cleanliness, and organization in kitchen areas.
- Participate in training and mentoring hourly culinary staff to support their skill development and team culture.
- Promote a safe, inclusive, and collaborative kitchen environment that reflects the values of the school community and company.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance and accidental death coverage
- Disability insurance
- Retirement plan
- Paid time off
- Holiday time off (varies by site and state)
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet insurance
- Commuter benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid Parental Leave
- Personal Leave
- Additional paid and/or unpaid time off benefits may be available in accordance with applicable federal, state, and local laws.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
