SpartanNash Sous Chef - Day Shift & Night Shift in Indianapolis, Indiana

For the team at Caito Foods, the produce business is straightforward. It’s about buying the best products available and being devoted to freshness. Working together, our goal is to make our customers’ jobs easier by ensuring that the freshest and most on-trend products make it to kitchens nationwide. Our outstanding team fulfills that promise every day.

Position Summary

Responsible to supervise and oversee the daily production in accordance with specifications and the Company?s internal Good Manufacturing Practice?s (GMP). Drive associate efficiency, food quality, food safety, and internal procedures through cross-functional collaboration to support business objectives and customer needs.

Minimum Requirements


Associate's Degree (Required) Culinary

or related area

Job Experience

Three years culinary experience in food preparation and production in a high volume environment (food service facility, catering, etc.)

Certified Sous Chef, American Culinary Federation (ACF) and/or ServSafe certification(s) preferred.

Knowledge of food safety and hygiene regulations (HACCP) and related regulatory standards.

Supervisory Experience


Responsibilities and Essential Duties

Supervise the day to day production activities in order to ensure the assigned team meets production demands in a timely manner and according to recipe specifications and regulations, as well as productivity, sanitation, quality control and safety standards. Work with cross-functional departments as it relates to ensure prompt and timely resolution of any issues.

Create schedules and assign work to associates within the department to meet deadlines and ensure completion of workload and product orders; responsible for production activities (i.e., product procurement, preparation, production planning, packaging, labeling and selecting) and hours worked.

Execute training to culinary team and production associates on menu changes, and train on food preparation/culinary skills, food safety, food handling, etc. to maximize yield and flavor of products.

Design food production around Lean Manufacturing and Quality initiatives, and perform yield studies on various products to ensure accurate yielded cost.

Audit and maintain the assigned production team policies, procedures and service standards.

Assist with controlling department expenses (i.e., food costs, supplies, equipment, etc.) and work to improve cost control through inventory and ordering procedures, and ensure procedures for purchasing, receiving and food storage practices are followed.

Responsible for department management including staffing, training, performance management and career development of associates, and developing and monitoring department goals.

Maintain current knowledge of legal regulations, industry trends and best Culinary practices; make recommendations to improve current programs and processes and to ensure company legal compliance.

The above statements are intended to describe the general nature and levels of work being performed as assigned for this job. This is not intended to be an exhaustive list of all responsibilities, duties and requirements; additional responsibilities may be assigned as needed.

Knowledge, Skills Abilities

Good written and verbal communication skills with the ability to communicate, collaborate, and delegate efficiently with associates. Good organization, prioritization, decision-making and problem-solving skills. Must be able to multi-task and have good follow through to meet deadlines. Must have good leadership and training skills; ability to work with all levels of management and line associates. Knowledge of culinary operations including product knowledge, menu planning and costing, food preparation and food safety, proper food holding practices, etc. Proficient in Microsoft Office (Word, Excel and PowerPoint), and experience with a food management system/database application preferred.

Physical Requirement

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must frequently stand (up to 100% of the time while using standup equipment), sit, walk; use hands to handle, grasp, and twist objects, tools, or controls; and use both feet for repetitive movements as in operating foot controls. Must be able to walk, talk, crouch, kneel, bend, stoop, twist, and reach with hands and arms. Must be able to step up and down on power equipment and climb a ladder repetitively. Must be able to hear and see within normal range with or without corrective devices. Must lift products weighing between 30-60 lbs. frequently; ability to lift products weighing up to 75 lbs. occasionally with assistance as needed; product weight varies by assignment, distribution center products, etc.


General kitchen equipment (i.e. slicers, fryers, scales, ovens, etc.)

General office equipment (i.e., computer, telephone, copy/facsimile machine, etc.)