Sous Chef @ Haven for Hope Campus

Job Description

Job Description

General Description:  The primary job of the Sous Chef is to oversee the day-to-day kitchen operations, including but not limited to menu creation, food purchasing stocking, scheduling work hours, performance review, maintaining hygiene standards, audits, maintenance of quality standards of the kitchen. This position is also responsible for the cost control, supervision, hiring, and training.

Essential Functions :

• Supervise high volume scratch meal production for cafeteria meal service and prepackaged meals for other sites including Child Nutrition program meals according to guidelines for the appropriate program.
• Assure items are present for pick up/delivery and that all meals are kept within time and temperature standards according to Health Department.
• Adhere to planned menu for the purpose of conserving food costs and meeting regulatory guidelines including following standardized recipes.
• Supervise production activities of other chefs, students and volunteers in the absence of the Executive Chef.
• Ensure all kitchen equipment, tools, worktables and environment is maintained in a clean and sanitary state based on Department of Health Standards and using the “clean as you go” policy.
• Maintain clean, safe and organized work environment including documentation of temperatures for food, equipment, sanitation and cleaning.
• Supervise regular inventory control of specific product lines (chemicals, food, milk, produce, etc.) placing orders and supervising check-in to assure accuracy and freshness.
• Ensure all kitchen equipment is properly working and monitored; reporting any deficiencies to Executive Chef or when needed the Operations Director for service.
• Assist with preparing and set up for Catering Events including graduations, partner events and other SAFB events on and off-site as needed.
• Supervise and engage staff and volunteers in the kitchen to reinforce food safety standards.
• Maintain meal production records per regulatory guidelines.
• Other duties as assigned.

Applicants are required to submit to a drug test as part of the hiring process.

Qualifications:

• A minimum of 3 years food service experience.
• ServSafe Manager’s Certification required.
• A willingness to learn to prepare nutritious meals according to regulatory guidelines.
• Excellent communications skills, both written and verbal, including the ability for effective public speaking
• Ability to manage time efficiently and to work independently with minimum supervision.
• Ability to work cooperatively with other staff, volunteers, and agency personnel.
• Orientation to detail, accuracy, and the meeting of deadlines
• Good judgment and discretion
• Ability to represent the Food Bank in a courteous professional manner.
• Access to reliable transportation
• Out-of-town travel for catering or training may be required.
• Be available to work minimum 40-hours a week; with flexibility to work early mornings, weekends and late evenings.
• Must possess a valid driver's license, current vehicle insurance, and a clear driving record.

Physical Demands

The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is constantly required to sit, talk, hear, keyboard, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, reach, and stoop. The employee must occasionally lift, and/or move up to 35 pounds.

Work Environment

This job is performed in an indoor kitchen environment and occasionally may require attendance at outdoor events. You may be required to drive to different locations with varying conditions. The noise level in the work environment is usually moderate.

The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.