Sous Chef

Description

FLSA Status: Non Exempt 

Pay range: Low $26.56 per hour  High $29.22 per hour  

Schedule: Full time, 8-hour shifts between 5:00 AM and 2:00 PM, required Monday–Sunday. One weekend day and rotating holiday coverage are required. Occasional evenings may also be required with advance notice.

Job Summary: The Sous Chef is responsible for assisting the Head Chef in the smooth operation of the kitchen which serves daily breakfast (7:30am-9am) and lunch (11:30am-1pm).  Meals are timely, well-planned, nutritious and provided in a spirit of respect and dignity which is central to our agency Mission.    

  Supervisory Responsibilities:  

• Yes, Oversees the daily workflow of assigned staff (Utility Worker, First Cook), and volunteers. 
• Interviews, recommends selection choice, trains staff. 
• Provides constructive and timely performance communication. 
• Handles progressive warning and termination of employees in accordance with agency policy/procedure. 

Essential duties / responsibilities:  

• Assists Head Chef in training and overseeing the day-to day work of volunteers/staff in food preparation and service activities.   
• Prepares and distributes meals.  Serves nutritious, well-balanced meals.   
• Uses donated food items first whenever possible. Responsible for setting up catering carts. 
• Ensures timely meal delivery and maintenance of quality standards, including proper equipment operation and maintenance. Assures the kitchen is safe and all equipment is clean and sanitized. 
• Minimizes waste while also ensuring food production quality standards. Watches for meal count trends to plan accordingly, and ensures proper portion sizes. Works in conjunction with Head Chef to do same.   
• Practices and ensures high work standards in food safety and sanitation. Follows HACCP procedures in the flow of food and ensures proper SERV Safe™ habits within food services team, including volunteers.   
• Develops and maintains sanitation tutorial and schedule. 
• Manages deliveries, and oversees proper inventory procedures. 
• Receives and stores food acquired from vendors and donors. Inspects and verifies piece count and checks for quality/obvious damage Communicates necessary adjustments to Head Chef to maintain accurate invoices.  
• Completes thorough written reports of any incidents and/or accidents that may occur in the kitchen and notifies Head Chef and any other appropriate/designated staff. 
• Adheres to agency code of conduct. 
• Performs other duties as assigned. 

Requirements

Required Skills & Abilities: 

• Exceptional collaboration, communication, team-building and diplomacy skills. 
• Ability to manage complex situations with patience, pacing, and consistency.   
• Demonstrate integrity by working with passion, commitment, and honesty, acting in the best interests of the Agency and staff.  
• Approach work in a collaborating and caring manner interacting with insight, sincerity, and compassion. 
• Keep current and proficient with necessary skills and knowledge. 
• Knowledge of and experience collaborating with external service vendors. 
• Excellent verbal and written communication skills and ability to clearly present information to individuals and groups. 
• Strong verbal and written communication skills and ability to exercise sound judgment. 
• Be detail oriented, able to multi-task, and willing to work in a team-oriented environment. 
• Proficiency in English. 
• Excellent interpersonal and customer service skills 
• Excellent organizational skills with attention to detail. 
• Excellent time management skills with a proven ability to meet deadlines. 
• Ability to prioritize tasks and to delegate them with appropriate. 
• Proficient with Microsoft Office Suite or related software. 
• Ability to function well in a fast-pace and stressful environment. 
• Basic understanding of and commitment to taking a person-centered, recovery-oriented, and trauma-informed approach. 
• Strong analytical and problem-solving skills. 

Education & Experiences: 

• High School degree or equivalent, required.  
• Further education in culinary arts a plus. 
• Formal certification in food services preferred. 
• A minimum of three years of related experience in direct food preparation required.   
• Restaurant experience a plus. 
• Experience working within homeless services preferred. 
• Lived experience with homelessness and/or recovery a plus. 
• Human Service shelter or program experiences a plus.  
• Bi-lingual in Spanish a plus. 

Physical Requirements:

• Prolonged periods of sitting at a desk and working on a computer. 
• Ability to work in a kitchen, which may be subject to extreme temperature changes. 
• Constantly operate computer and other office machinery, such as a calculator, copy machine, computer printer.   
• Occasional ability to bend, stoop, reach overhead to lift, move supplies. 
• Ability to lift 25-50 pound packages, and transport them from one area to another as needed. 
• Constantly standing and moving throughout multi-level building. 

SFH is an Equal Employment Opportunity Employer committed to a   diverse and inclusive workforce where all staff can reach their fullest potential. We welcome everyone who has lived   experience of homelessness and/or recovery, and those who have faced historic barriers to competitive employment, in particular Black, Indigenous, and   People of Color (BIPOC), and those who are multi-lingual or multi-cultural and members of the LGBTQ community. Reasonable accommodations may be made to enable individuals with disabilities to perform these duties. 

Salary : $27 - $29