A Sous Chef at American Dining Creations will support the Chef & Executive Chef with executing daily culinary services. This position will work with the culinary staff to ensure that recipes and safety standards are followed.

Responsibilities:

• Assist the Executive Chef with all culinary points of service including food stations and catering events.
• Provide guidance and supervise BOH staff.
• Ensure recipe standards, ingredients, and food handling safety protocols are met.
• Keep kitchen clean and organized, maintain production records and equipment.
• May cover a shift or station during peak operation hours.
• Meet daily with Executive Chef or General Manager regarding operations.
• May be assigned other duties and responsibilities as needed.

About Us:

American Dining Creations is a division of American Food & Vending and one of the largest privately held hospitality service partners in the United States.

At American Dining Creations, we recognize that all corporate and education dining partners are unique. We pride ourselves on creating programs and providing dining services with the strength of a national program and the flexibility and innovation of an industry leader.

We pair superior culinary offerings with outstanding management practices, providing every client with the highest operation standards and flexibility and responding quickly with creative menus, comprehensive concepts, and top-notch service. Our full range of dining and catering amenities brings the guest experience to the next level by providing students, guests, and faculty with outstanding and memorable dining solutions.

We currently operate nationwide dining accounts, employing over 2,000 people and growing, serving hundreds of thousands of guests daily. Our services include full café dining emphasizing our Fresh Difference culinary philosophy, mobile ordering, catering, events and our grab-and-go program, My Fresh Market. We stand committed to providing true partnership, customization, and 24/7 support.

• Weekly pay.
• 401K with company match.
• Employee Assistance Program.
• Eligible employees offered Medical, Prescription, Dental, and Vision Plans.
• FSA/HSA.
• Ongoing training and development programs.
• Bonus programs for eligible positions.

• An associate degree in culinary arts or hospitality or a culinary degree from an accredited culinary association is preferred.
• Three years experience in a similar culinary leadership role.
• Prior experience with planning and managing employee schedules, hiring, and staff development.
• Strong time management skills and ability to multitask.
• Proficient with Microsoft Office, catering, ordering, and inventory systems.
• Knowledge of all local and state food safety regulations.
• Able to lift to 50lbs, stand, walk, and bend for daily work schedule.