An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team!

Unidine is a member of Compass Group USA

Job Summary

This Sous Chef I role is a hands-on, production-focused position and is a strong opportunity for experienced line cooks ready to move from an hourly role into a salaried position.

This role offers a clear increase in earning potential compared to traditional hourly line cook positions. It is ideal for culinary professionals with experience in high-volume batch cooking and production who want to continue cooking while gaining leadership and operational experience.

The position also offers Flexible Time Off, meaning time off is not capped at a set number of days per year and can be taken as needed, provided business needs and performance expectations are met.

This role provides long-term career development, internal advancement opportunities, and a stable work environment.

Essential Duties and Responsibilities

• Actively participate in hands-on cooking, high-volume batch cooking, and daily food production
• Assist with planning and executing menus and production schedules
• Ensure all food meets company standards for quality, freshness, and presentation
• Follow all food safety, sanitation, and health department regulations
• Assist with ordering, inventory management, and cost controls
• Utilize and help maintain production sheets and standardized recipes
• Support the rollout of new culinary programs in collaboration with culinary and marketing teams
• Help train and support back-of-house associates through hands-on leadership

Qualifications

• Strong culinary production experience required; high-volume or batch cooking experience preferred
• Experience in restaurants, corporate dining, education, healthcare, military, hotels, or similar food service operations
• Solid understanding of food safety, sanitation, and kitchen organization
• Ability to follow and execute production sheets and standardized recipes
• Comfortable working in a fast-paced, high-volume kitchen environment
• Leadership experience is a plus, but motivated line cooks ready to grow are encouraged to apply
• ServSafe or Department of Health Certification preferred
• Basic computer skills, including familiarity with Excel, preferred
• Associate’s degree in Culinary Arts preferred, or equivalent professional experience

Compensation and Time Off

· Salary: $65,000 - $70,000

• Designed as a step forward from traditional hourly cooking roles
• Flexible Time Off (time off is not limited to a set number of days per year)
• Long-term career growth and advancement opportunities within a large organization