Sous Chef

Feed, Educate, and Serve Understand, educate, and promote the mission and vision of Taste Project. Implement the policies and procedures of Taste Project to balance accessibility with an enjoyable experience for all participants. Foster a culture of value and appreciation by engaging with guests and volunteers in a welcoming and supportive manner. Duties and Responsibilities Maintain kitchen operations to ensure smooth workflow and consistent food quality. Manage inventory by ordering, receiving, and maintaining accurate records to minimize waste and control costs. Ensure prep lists are accurate and stations are fully stocked and ready for service. Foster an inclusive environment by providing leadership, training, and support to volunteers and apprentices. Uphold culinary standards by supervising food preparation and enforcing health and sanitation guidelines. Serve as the backup for the Executive Sous Chef, overseeing kitchen operations and workflow as needed. Engage volunteers by ensuring they feel valued, supported, and empowered to contribute effectively. Assign and coordinate tasks based on skill levels and kitchen needs to optimize efficiency. Perform additional duties as required Qualifications 4+ years of experience in culinary arts or related fields. Strong leadership, communication, and interpersonal skills. Ability to engage with diverse populations with compassion and patience. Food Manager Certification (training provided if hired). Able to lift 50 lbs. and stand/walk continuously. Willing to undergo a background check. Must be at least 18 years old and available weekends and holidays. #J-18808-Ljbffr Dormont Manufacturing Co