Sous Chef

At Episcopal Community Services (ECS), employees work with participants who may be experiencing homelessness, behavioral health conditions, substance use challenges, and other difficult life circumstances. While this work is meaningful and mission-driven, it can at times be stressful, demanding, or unpredictable. Employees are expected to exercise sound judgment, remain aware of their surroundings, follow established safety, communication, and de-escalation procedures, participate in all required trainings, and promptly report incidents, threats, injuries, or unsafe conditions, in accordance with ECS policies and procedures.

This position is a fully onsite, client-facing role that requires in-person interaction and direct service delivery to participants at ECS program locations. Due to the essential nature of the duties and the need for consistent in-person engagement with clients, remote work or work-from-home arrangements are not available for this position.

SALARY:


External Candidates: $82,327 - $83,562

Internal Candidates: $84,797 - $86,032 Based on Longevity

POSITION SUMMARY

The Sous Chef is the hands-on production leader of the CHEFS kitchen, executing daily meal production to CHEFS standards of taste, quality, presentation, and cost. Reporting to the Associate Director of CHEFS and Social Enterprise, the Sous Chef runs the line day to day - baking, cooking, and expediting service - manages inventory and ordering, executes private and catering menus, upholds daily food-safety compliance, and provides hands-on guidance to students training in the production kitchen.

A TEACHING ENVIRONMENT

CHEFS is, first and foremost, a school. Every member of our team - regardless of role or formal training authority - interacts with, guides, and helps develop our students. All staff are expected to approach their daily work as an opportunity to teach: modeling professionalism, sharing knowledge generously, and setting an example through their craft. Whether demonstrating a technique, explaining a process, or simply working alongside a student, everyone at CHEFS contributes to our students' growth and success.

KEY RESPONSIBILITIES

Daily Production & Quality

• Bake, cook, and serve food to the highest possible standards each day, including expediting service to ensure food quality is upheld.
• Execute private and catering meals to CHEFS standards of taste, style, quality, and cost while engaging with catering clients in a friendly and professional manner representing CHEFS' mission for onsite events including the creation and management of Banquet and Event Orders (BEOs) alongside the Catering Manager.
• Collaborate with the Associate Director of CHEFS and Social Enterprise, Catering Manager, and purveyors to ensure catering menu changes and offerings are seasonally appropriate and innovative.
• Collaborate with the Associate Director of CHEFS and Social Enterprise and purveyors to ensure production menu changes and offerings meet the contract requirements and nutritional guidelines set by the funder and assigned nutritionist.
• Oversee production kitchen staff in daily operations to ensure quality and compliance with set menus.
• Maintain kitchen cleanliness and organization, working directly with and supporting the production kitchen team.
• Ensure proactive maintenance of kitchen equipment and all food-and-beverage areas.

Inventory & Administration

• Place daily and weekly product orders while remaining in budget.
• Complete weekly and monthly inventories of perishables and single-use service ware.
• Oversee standing orders, including linens and chemical supplies.
• Create and post weekly staff schedules to meet labor cost targets and production goals across the production kitchen and catering department.
• Approve and manage time off requests and daily staff scheduling.
• Complete student stipend requests and submit to Accounts Payable when needed.
• Lead weekly Kitchen Team meetings and daily line ups.

Food Safety

• Execute daily food-safety and HACCP standards on the production floor.
• Ensure HACCP plans and food safety practices are in compliance with DPH, DAS, and CHEFS protocols.

Student Training & Floor Leadership

• Provide hands-on supervision and guidance to students training in the production kitchen.
• Provide supervision of production kitchen staff, including hiring, onboarding, performance management, and corrective action.

SUPERVISORY RESPONSIBILITIES

The Sous Chef sits above the production line staff and provides direction on the floor.

PHYSICAL REQUIREMENTS & WORK ENVIRONMENT

• Active commercial-kitchen environment with prolonged standing, exposure to heat, and frequent lifting and carrying of supplies and equipment.
• Must be able to stand for 8 hours and lift 50 lbs.

QUALIFICATIONS

Required

• Minimum 3 years of experience working in high-volume production kitchens.
• Experience in kitchen management, cost controls, and recipe development.
• ServSafe certification, or the ability to obtain it within a defined period of hire. [Confirm requirement]

Preferred

• Culinary degree.

PRE-EMPLOYMENT REQUIREMENTS

Must secure and pass fingerprint image (Live Scan) screening, a background check, and annual TB screenings. The incumbent will honor and abide by Episcopal Community Services' organizational values and its policies and procedures.

Mission Essential

• Demonstrate behavior that supports the organization's mission, vision, and values.
• Adhere to all program, funder, and organizational policies, and procedures.
• Communicate effectively and model integrity, fairness, and ethical business practices.

ECS offers industry leading healthcare benefits to support your

physical and mental well-being.

ECS will consider for employment qualified applicants with arrest and conviction records as consistent with San Francisco's Fair Chance Ordinance.

ECS values a workplace where every individual is respected, supported, and given equal opportunity to thrive. We are an equal opportunity employer dedicated to creating a welcoming and inclusive environment for all.