School Sous Chef 學校餐廳副主廚

Job Summary:

The school sous chef is a key management role in the school cafeteria kitchen, responsible for assisting the school head chef in overseeing daily kitchen operations and ensuring food quality, consistency, and efficiency. When the school head chef is absent, the school sous chef must independently manage the kitchen team to maintain seamless operations. Their responsibilities include kitchen management, team leadership, food safety, inventory control, and quality assurance, ensuring smooth cafeteria service for students and staff.

Key Responsibilities:

1. Assisting the School Head Chef in Kitchen Operations 

• Oversee daily kitchen workflows, ensuring clear task delegation and efficient execution of operations.
• Collaborate with the school head chef to implement kitchen strategies and improvement initiatives, enhancing productivity and food quality.
• Manage kitchen staff coordination, especially during peak meal service times, to ensure timely food preparation and smooth service.
• Independently lead the kitchen team in the absence of the school head chef, ensuring uninterrupted cafeteria operations.

2. Ingredient Management & Menu Execution 

• Execute meal production according to the school head chef’s menu plans, ensuring all dishes meet nutritional standards and portion requirements.
• Review ingredient quality and ensure compliance with school food safety regulations before use.
• Work with the Food Service Secretary to manage ingredient procurement, ensuring timely supply while minimizing waste.
• Assist in monitoring inventory, adjusting stock levels based on usage trends, and preventing shortages or overstocking.
• Collaborate with the Cafeteria Supervisor to verify received food supplies, addressing discrepancies or quality concerns with suppliers.

3. Kitchen Team Management & Training 

• Supervise chefs, bakers, kitchen assistants, and delivery staff, ensuring they efficiently perform their tasks.
• Provide hands-on training in cooking techniques, food preparation, and plating standards, ensuring staff consistently follow best practices.
• Assign tasks and monitor staff performance, providing guidance and feedback to improve efficiency.
• Plan staff schedules and manage leave requests to ensure adequate staffing levels at all times. 

4. Food Safety & Hygiene Management 

• Ensure strict adherence to HACCP food safety standards, including proper ingredient storage, kitchen cleanliness, and equipment maintenance.
• Conduct regular inspections of kitchen workstations and food preparation processes to comply with school health and safety regulations.
• Supervise food handling procedures, such as temperature control for refrigeration and freezing, to prevent spoilage and contamination.
• Educate staff on food safety protocols, ensuring all team members understand and follow hygiene best practices. 

5. Culinary Execution & Quality Control 

• Oversee food preparation and cooking processes, ensuring that all dishes meet quality, taste, and presentation standards.
• Regularly review and refine meal preparation methods to improve efficiency and consistency.
• Conduct tastings and evaluations, adjusting seasoning, texture, and presentation to meet cafeteria standards.
• Work closely with the Cafeteria Supervisor to respond to student and faculty feedback, making necessary improvements. 

6. Problem-Solving & Crisis Management 

• Quickly resolve kitchen disruptions, such as ingredient shortages, equipment failures, or staffing issues, to maintain smooth operations.
• Remain composed under pressure, ensuring kitchen efficiency during peak meal times or special events.
• Assist in accommodating special dietary requests, such as allergy concerns or vegetarian meals, ensuring compliance with school dietary guidelines.

7. Cost Control & Operational Support 

• Monitor ingredient usage and implement waste reduction strategies to optimize cost efficiency.
• Collaborate with the school head chef to execute cost-control initiatives, such as bulk purchasing and portion adjustments, while maintaining quality.
• Assist in the preparation and execution of catering services, including school events and special meal requests, ensuring seamless production and service.

Selection criteria:

• Certificate in Culinary Arts or equivalent.
• At least 7 years of full-time work experience in a similar environment, including 2 years in a supervisory kitchen role. 
• Native-level Chinese proficiency; intermediate English proficiency.
• Food Safety/HACCP certification and a valid Chef’s license required.
• Expertise in food preparation and large-scale cooking.
• Strong organizational, training, and multitasking skills.
• Physically able to lift and carry up to 25 kg.

10-Month Position every school year 

Working Hours: 07:00AM to 15:30PM, inclusive 0.5 hour lunch break 
Expected Start Date: August 2025

To Apply 

Interested parties, please apply through this platform. Upload your latest English resume and complete the Support Staff Application form in English (you may download a fillable PDF file or Word doc below) for our review and consideration. We will keep you posted on the status of your application. Please note that direct applications via email or other channels will not be considered. Applicants are encouraged to apply as early as possible, as Taipei American School reserves the right to close the selection process at any time.