Sous Chef

Description Position Title: Sous Chef Reports to: Executive Chef Department: Operations Location: Causeway Center Classification: On-site Core Hours: 5:00am-1:30pm, weekdays, weekends and holidays as needed (hours subject to change with business need) Status: Nonexempt or Exempt Range: $20.00/hr SUMMARY The Sous Chef of Bulk Production oversees daily high-volume culinary operations, beautifully balancing hands-on meal execution with team leadership. This vital role is not just a cooking position; it is an opportunity to lead, motivate, and inspire a diverse team of staff and community volunteers to provide dignity and nourishment to our neighbors. The Sous Chef manages the preparation of large-scale bulk meals for Trinity Cafe locations, catering events, and contracted meal programs. They ensure that every batch meets rigorous standards for nutrition, flavor, and food safety, while fostering a positive, equitable, and mission-driven environment in the back of the house. DUTIES and RESPONSIBILITIES Exemplifies the desired culture and philosophies of Feeding Tampa Bay High-Volume Production & Flow Bulk Execution: Lead the physical preparation and cooking of bulk meals, accurately scaling recipes for Trinity Cafe locations, catering, and contract services. Shift Management: Create daily prep lists, optimize kitchen organization, and manage "back of house" flow to ensure smooth, efficient, and timely shifts. Logistical Coordination: Coordinate the timing of food production activities and work closely with Cafe drivers to ensure timely delivery of hot and cold meals to various distribution sites. Catering & Banquets: Coordinate and oversee banquet functions, including culinary setup, execution, and breakdown. Volunteer Engagement & Culture Model the Mission: Exemplify the desired culture, values, and philosophies of Feeding Tampa Bay (FTB). Inclusive Leadership: Guide, motivate, and oversee kitchen staff and volunteers from diverse socioeconomic and cultural backgrounds, ensuring an equitable, respectful, and rewarding experience. Culinary Training: Train volunteers on essential food prep, safety, and standardized plating techniques to ensure consistency in taste and presentation across large volumes. Community Relations: Foster positive, welcoming relationships with donors, volunteers, and community partners during kitchen shifts. Inventory, Systems & Food Safety Food Safety Enforcement: Enforce strict food safety and sanitation protocols. Maintain meticulous logs (cooling, cooking temperatures, and cleaning checklists) in strict adherence to ServSafe and HACCP guidelines. Ingredient Stewardship: Check ingredient quality for freshness, manage strict "First-In, First-Out" (FIFO) rotation, and find creative ways to safely repurpose donated food to minimize waste. Inventory Control: Properly label, date, pack, and store all prepared items and leftovers. Monitor stock levels, check in orders against manifests, and manage food costs. Administrative Reporting: Maintain accurate operational data on specified production forms and utilize organizational software (e.g., Concur) for expense and budget tracking. Other duties as assigned. This position is regularly required to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch, or crawl. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE Excel working in a fast-paced, evolving environment and demonstrate the ability to embrace the FTB’s commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger Education & Professional Experience Culinary Experience: A minimum of 3 years of experience in a professional kitchen, with proven supervisory or shift-lead experience. High-volume, high-capacity kitchen experience (catering, commissary, hotel, or institutional) is strongly preferred. Food Safety Certification: Valid ServSafe Manager Certification is required. Software Proficiency: Comfortable utilizing kitchen and administrative technology (e.g., Word, Excel, G-Suite, Zoom, Paylocity, Concur, and inventory/recipe software like Galley). Technical & Leadership Skills Volume Mastery: Excellent volume-cooking skills, including a strong understanding of how to scale batches up or down without sacrificing flavor profile or structural integrity. Communication Skills: Excellent verbal, written, and interpersonal communication skills. The ability to give clear, concise, and respectful direction to a constantly rotating crew of volunteers. Operational Efficiency: Exceptional time management, organizational, and prioritization skills. A proactive self-starter who can multi-task in a fast-paced environment. Physical & Logistical Requirements Physical Demands: Regularly required to stand for long periods, walk, reach with arms and hands, climb, balance, stoop, kneel, crouch, or crawl. Lifting Capacity: Ability to safely lift and move up to 50 lbs. Schedule Flexibility: Ability to work a flexible schedule to accommodate business levels, including evenings, holidays, and weekends. The typical schedule requires availability from 5:00 a.m. –1:30 p.m., Monday-Friday, weekends and holidays as needed. We operate 365 days per year. Mission Mobility: At least 18 years of age with a valid driver's license and a clean driving record that meets company guidelines. Willing to step out of the kitchen to actively participate in hands-on mission-driven programs, such as mobile food distributions and disaster relief operations. Compliance & Internal Requirements Internal Candidates: Must be an employee in good standing with no corrective actions within the last 90 days. Scope of Role: Ability to perform other duties as assigned by culinary leadership. Willing to actively participate in mission-driven programs, such as food distribution initiatives and disaster relief operations as needed. #J-18808-Ljbffr