Treasure Coast Food Bank
Job Description
Title: Sous Chef ` Reports to: Director of Culinary Services – Executive Chef
Job Category: Non-exempt Date of revision: 02/2022

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Position Summary:
The Sous Chef helps support Treasure Coast Food Bank’s Culinary Services Department, including our Culinary Training Program and the production, preparation, and execution of the Catering Program and Contract Meal Production Program. The Sous Chef is visionary and assists the Executive Chef with training our culinary students and assists with overall kitchen operations ensuring creative menu ideation while incorporating fresh ingredients into menus, food production, planning, organizing, and directing the kitchen operations. The Sous Chef will exhibit culinary talents by personally performing food productions tasks while assisting in leading the students and staff to manage the daily operations. This position demands creativity, excellent communication skills, and the ability to maintain the highest culinary expectations according to industry standards. Ability to work well under pressure, demonstrate organization skills, exhibit self-motivation, and be flexible and adaptable with scheduling according to business demands.
Principal Duties and Responsibilities:

• Serve as backup to Executive Chef
• Collaborate with the Executive Chef in all areas of assisting in training culinary students, kitchen planning, production, provides feedback & input in the operational flow, and offers ideas on incorporating new menu ideas & fresh ingredients
• Assist in the professional development of production staff, culinary students, and team delegating responsibilities as needed
• Responsible for the supervision of staff and their activities within the culinary department
• Personally performs food production tasks for unitized meals and ensures that all food items are prepared according to recipes while maintaining portion control and minimizing waste
• Ensure that a consistent first-class product of high quality is achieved and maintained while adhering to operational deadlines, sanitation guidelines, and nutritional standards
• Ensure food stock levels within the culinary department areas are of sufficient quantity and quality relative to business-level current & future needs
• Order and receive food products in the kitchen to meet required standards and quality
• Put away orders promptly, ensuring adequate rotation in refrigeration, freezer & dry food storage areas
• Ensure all food preparation equipment is being used safely, correctly, and cleaned and maintained. Communicate any relevant maintenance needs with follow-up to the completeness of the repair
• Ensure that the culinary department adheres to all kitchen and Food Bank policies and procedures
• Other duties as assigned

Knowledge Skills and Abilities:

• Commitment to fulfilling Treasure Coast Food Bank’s mission and positively representing the brand both internally and externally presenting themselves professionally
• Visionary, forward-thinking, and creative in looking for ways to incorporate fresh ingredients into unitized meals
• Can exercise independent judgment, think critically and strategically, collaborate with others, and follow-through to execute projects and program requirements
• Strong verbal and written communication skills
• Ability to coach and direct groups of people. Able to be patient and stay positive under pressure
• Exceptional interpersonal skills and the ability to interact and work effectively with diverse groups of people
• Detail-oriented and strong organizational skills
• Team Player – be flexible & adaptable with scheduling depending on business needs
• Strong mathematical skills. Demonstrated ability to do basic kitchen math and knowledge of standard cooking measurements and terminology
• Understands and executes nutrition and sanitation guidelines
• Manual dexterity – able to operate cutting tools and kitchen equipment, utensils
• Ability to lift up to 50 lbs. and stand for prolonged periods, frequent bending & twisting

Qualifications:

• High school diploma or equivalent required
• Minimum of 5 years of professional cooking experience (Sous Chef, Kitchen Manager, Banquet Chef) Minimum of 2 years in a leadership role preferred
• Experience in large-scale cooking
• Experience in operational aspects of food production
• Culinary certification or diploma preferred
• Serve Safe Certified is strongly preferred – Must become certified in 30 days.

Job Type: Full-time

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