US Synthetic - Sous Chef

This is a pay range 4 position on Swing Shift (Monday - Friday 1pm - 9:30pm) and will close 4/23/2026

US Synthetic has an immediate need for an Sous Chef located in Orem, UT. The Executive Sous Chef will be responsible for assisting the Executive Chef in all food production including that used for restaurant, catering functions and other outlets. Develop menus, food purchase specifications and recipes.  Supervise staff.  Develop and monitor food and labor budget for the department.  Maintain highest professional food quality and sanitation standards. 

What’s in it For You:

The ability to make an impact and shape your career with a company that is passionate about growth

The support of an organization that believes it is vital to include and engage diverse people, perspectives, and ideas to achieve our best

Thrive in a company that values sustainability, drives a safety-focused culture, and empowers its employees through continuous improvement

Comprehensive benefits package starting at day 1 of employment – medical, dental, vision, matching 401k, and more!

What You Will Do:

Assist the Executive Chef: Collaborate with the Executive Chef to create and execute menus, food preparation methods, and innovative culinary ideas to elevate the dining experience.

Team Leadership: Lead, mentor, and motivate the kitchen staff, including cooks, sous chefs, and other kitchen personnel. Provide training, coaching, and guidance to enhance their skills, performance & knowledge.

Kitchen Management: Oversee and participate in day-to-day kitchen operations, including food preparation, cooking, plating, and overall kitchen cleanliness. Ensure compliance with safety and sanitation.

Quality Control: Maintain high food quality and presentation standards, paying attention to detail and consistency in both flavor and portion sizes. Conduct regular taste tests and inspections to ensure excellence.

Inventory Management: Collaborate with the Executive Chef and purchasing department to manage food inventory effectively. Control food costs while minimizing waste, spoilage, and theft.

Menu Development: Contribute to the creation of new and seasonal menus, considering culinary trends, customer preferences, and cost-effectiveness.

Special Events: Assist in the organization and catering for special events, functions, and banquets, ensuring timely delivery of food and seamless dining experience.

Staff Scheduling: Assist in developing and maintaining staff schedules to ensure adequate coverage during peak and off-peak hours while managing labor costs efficiently. Track and implement attendance policy and standards.

Safety and Compliance: Comply with health and safety regulations, food handling guidelines, and sanitation standards to maintain a clean and safe kitchen and dining environment. Follow all company policies (Attendance, Uniform, No Tobacco Products on Campus, Illegal Drug & Alcohol, Family Medical Leave Act, Personal Appearance, Personal Electronic Devices, Vacation & Personal Time, etc.)

Communication: Foster open communication with the kitchen team and front-of-house staff to ensure smooth service and address any issues promptly.

Professional Development: Stay updated with the latest culinary trends, techniques, and innovations. Attend workshops, seminars, and culinary events to enhance skills and knowledge.

Customer Service: Periodically visit the dining area when it is open to welcome guests, ensure their experience is positive, and petition feedback for improvement.

Staffing & Onboarding: Assist the Executive Chef to interview, select, train, supervise, counsel and discipline all employees in the department.

Recruiting: When applicable, attend job fairs and other recruiting with the Executive Chef to promote our company and recruit the best possible candidates.

Follow all company policies (Attendance, No Tobacco Products on Campus, Illegal Drug & Alcohol, Family Medical Leave Act, Personal Appearance, Personal Electronic Devices, Vacation & Personal Time, etc.)

Minimum Qualifications:

High school diploma/GED is required

Immigration sponsorship not available for this role

Associates degree in Culinary Arts from accredited College or University; or two years related experience and/or training; or equivalent combination of education and experience.

Two years management/leadership experience

Physical Demands:

Regularly required to talk or hear

Regularly required to stand, walk, sit, lift, stoop, kneel, & crouch

Occasionally lift and/or move up to 50 pounds

Specific vision abilities required by this job include close vision and distance vision

Preferred Qualifications:

Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.

Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

Ability to read, analyzes, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.

Ability to write reports, business correspondence, and procedure manuals.

Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.

Have working knowledge of various computer software programs.

Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra. 

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Certifications, Licenses, Registrations

Utah Food Handler Permit

ServSafe Manager Certification (within first 90 days of employment)

Driver's License