Sous Chef

Meriwether Godsey, Inc. • Alexandria, VA

9d • $24 - $26 • Onsite

About The Position

Meriwether Godsey is looking for a Full-time Sous Chef, responsible for working alongside the Director to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking at an independent school in Alexandria, Virginia, which educates students from ages 3 through grade 12.

  This position has a tentative start date of early to mid-August 2026.

Requirements

• Formal Culinary Training or a minimum of 4 years of culinary experience preferred
• Experience with high-volume food service operations, preferably in school environments
• Experience with purchasing/ordering preferred
• High levels of professionalism and strong leadership skills
• Excellent communication and good organizational skills
• Flexibility; ability to switch between locations and job duties
• Growing knowledge of sustainable practices
• ServSafe® Food Protection Manager Certification preferred

Responsibilities

• Ensure quality and timeliness of food production, using batch-cooking methods to maintain the quality and freshness of the product
• Assist Director with all aspects of production; work collaboratively alongside other production staff to incorporate key ingredients/products into recipe and menu  offerings daily
• Train additional kitchen staff in accordance with MG recipes and kitchen policies
• Conducts training and in-services for staff in an assigned area
• Use traditional, made-from-scratch preparation methods and keep accurate production logs
• Participate in transporting, setting up, garnishing, maintaining, and breaking down food and supplies at assigned stations
• Adhere to food safety, sanitation standards, and all HACCP recordings
• Manages food and product ordering by keeping detailed records and minimizing waste through driving sustainability programs to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Guide kitchen personnel in safe operating procedures of all equipment, utensils, and machinery
• Conducts daily pre-production and service meetings. Ensures serving food according to standards
• Additional duties may include: assisting the Director when necessary, purchasing/ordering necessary products, being responsible for team production, quality assurance, and other duties as requested

Benefits

• Competitive Pay
• Meals
• Uniforms
• Benefits such as Health, Vision, Dental, and more!

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 251-500 employees