Sous Chef - Hamden Hall Country Day School
About The Position
The Sous Chef supports culinary operations for a K–12 school dining program and reports to the Executive Chef. The role assists with daily food production, menu development, catering, inventory management, and supervision of hourly kitchen associates. The position is suited to a motivated culinary professional with an interest in scratch cooking, creativity, and maintaining high standards for food quality and presentation. The Sous Chef helps deliver meals made with fresh, locally sourced ingredients and supports nutrition education and sustainable practices. The role also contributes to a safe, inclusive, and collaborative kitchen environment serving the school community.
Requirements
- At least 2 years of culinary or kitchen management experience in high-volume foodservice operations.
- Knowledge of scratch cooking, batch production, and food cost controls.
- Strong catering experience and the ability to lead special events.
- Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet-based tools.
- Excellent communication and leadership skills, with a strong sense of ownership and collaboration.
- Dedication to customer happiness and a passion for preparing nutritious meals for students and school communities.
Nice To Haves
- Associate degree in Culinary Arts or equivalent experience.
- Experience in K–12, institutional, or contract dining.
- Knowledge of food trends, seasonal ingredients, and sustainable practices.
- ServSafe Certification.
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, maintaining high standards of food, presentation, and service.
- Implement and support culinary programs and initiatives with the Executive Chef and corporate culinary team.
- Follow food safety and sanitation guidelines, including HACCP and allergy protocols.
- Maintain food quality, cleanliness, and organization in kitchen areas.
- Participate in training and mentoring hourly culinary staff.
- Promote a safe, inclusive, and collaborative kitchen environment.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance and accidental death coverage
- Disability insurance
- Retirement plan
- Paid time off
- Holiday time off, varying 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
- Potential paid and/or unpaid leave in accordance with applicable laws
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
