USF Kitchen- Sous Chef - Rosemont, IL

US Foods•Rosemont, IL

1d•$27 - $39•Onsite

About The Position

The Sous Chef will supervise the day-to-day operations of the US Foods Kitchens including maintaining the US Foods kitchens, supporting EB Product Commercialization processes and culinary focused events and initiatives.

Requirements

Must have at minimum a 2-year Culinary Degree or a minimum of 6 years relevant culinary experience.
Current ServSafe Food Protection Manager Certificate required.
Must have experience in ordering & inventory management, proficient in Microsoft Outlook and Excel.
The candidate must be able to assert their culinary expertise on a day-to-day basis in support of Corporate Culinary & Product Development initiatives while upholding the high standards maintained within US Foods.
Must possess good written and verbal communication skills, professional and proactive interpersonal skills, customer service and a high attention to detail.
Must demonstrate a strong, consistent ability to remain organized and execute multiple projects/priorities at a high level at one time.
Must possess an ability to interact with existing & potential customers, suppliers and US Foods staff up to and including Executive Leadership Team & Board of Directors.
Candidate must be able to prioritize work based on corporate needs & impact, and uphold the high standards maintained in the US Foods kitchens at all times.
Valid driver's license required
Candidates who have received a DUI conviction for drug or alcohol within the last three years will not be considered as eligible.
Other license history is reviewed and must meet company standards

Responsibilities

Supervise day-to-day operations of the US Foods Innovation Kitchens
Manage kitchen and event scheduling to support business initiatives, customer engagements, trainings, product evaluations, and special projects.
Maintain kitchen readiness through inventory management, ordering, receiving, sanitation, equipment maintenance, and food safety compliance.
Maintain kitchen equipment inventories, preventive maintenance schedules, and repair records.
Support Exclusive Brand product development and commercialization activities through product evaluations, sensory reviews, cuttings, and Stage Gate processes.
Execute product evaluations including sample ordering, preparation, setup, data collection, and documentation.
Support new product concept development through culinary applications, preparation methods, and usage recommendations.
Partner with cross-functional teams to develop training materials, culinary content, demonstrations, and educational resources.
Provide culinary support and exceptional customer service to internal and external stakeholders.
Support customer, supplier, and company events through culinary presentations, demonstrations, and operational execution.