Sous Chef

Hope The Mission•Los Angeles, CA

15h•$0 - $70,304•Onsite

About The Position

The Chef de Cuisine sets the direction for HTM's kitchen. The Sous Chef makes sure the kitchen can execute it — every shift, across every station, with the culinary team that is actually on the floor. That is not a supporting role. It is a leadership role that requires both technical mastery and the ability to develop the people around you. Reporting to the Chef de Cuisine with a direct relationship to the Executive Chef, the Sous Chef supports the full scope of HTM's culinary operations. This includes collaborating on menu planning and special event development, directly leading and mentoring the culinary team, enforcing sanitation and food safety standards, managing ordering and inventory, and ensuring all food is prepared from fresh, raw ingredients — no exceptions. The standard this role holds the team to is the standard the kitchen runs on. The team is developed, not just directed. At HTM, the culinary team is producing food for people experiencing homelessness who deserve quality every time. The Sous Chef is accountable for ensuring the team delivers on that every day.

Requirements

Must pass pre-employment background check
Must pass pre-employment and ongoing drug and alcohol screenings
Must provide proof of legal authorization to work in the United States
Must comply with all HTM policies including safety, confidentiality, conduct, and HIPAA standards
Food Handler Certification required
Ability to stand, walk, bend, squat, climb, kneel, and twist on a continuous basis throughout the shift
Ability to lift up to 25 lbs.
Ability to push, pull, grasp, and perform repetitive hand and wrist motions regularly
Ability to work in variable kitchen conditions including heat and varying temperatures
Schedule includes evenings, weekends, and event-specific hours as operationally required
Full-Time | Exempt classification

Nice To Haves

Catering environment preferred
High school diploma or GED preferred
Familiarity with donated food programs and resourceful menu planning preferred
Commitment to serving individuals and families experiencing homelessness
Bilingual Spanish preferred but not required

Responsibilities

Collaborate with the Chef de Cuisine and Executive Chef on monthly menu planning, ensuring variety, balance, and adherence to dietary needs
Assist in menu development for special events, taking into account seasonal availability and participant preferences
Demonstrate mastery in scratch-cooking techniques, ensuring all dishes are prepared from fresh, raw ingredients without the use of processed or prepared foods
Creatively utilize donated food to minimize waste and maximize resources in menu planning and production
Direct and mentor lead cooks, line cooks, bakers, and dishwashers in all aspects of food production including proper techniques, cleanliness, and storage
Foster a culture of respect, inclusion, and continuous learning within the culinary team
Maintain open and effective communication with the culinary team, providing clear guidance, feedback, and support as needed
Work closely with the Director of Kitchen Logistics to manage stocking, inventory levels, packaging, and delivery needs
Place orders for all necessary products including food items and cleaning supplies under the guidance of the Senior Director of Food Services
Ensure all food is prepared and ready for delivery at the designated time, maintaining consistency and quality in every dish
Establish and enforce rigorous sanitation protocols, conducting daily and weekly deep cleaning schedules
Inspect and report any maintenance issues with kitchen equipment on a weekly basis
Perform other duties as assigned