Sous Chef @ Haven for Hope Campus

The San Antonio Food Bank INC•San Antonio, TX

7d•Hybrid

About The Position

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, and maintenance of quality standards of the kitchen. This position is also responsible for cost control, supervision, hiring, and training.

Requirements

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
Must possess a valid driver's license, current vehicle insurance, and a clear driving record.

Nice To Haves

Out-of-town travel for catering or training may be required.

Responsibilities

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.