Sous Chef

Hope The Mission•Los Angeles, CA

182d

About The Position

The mission of Hope the Mission is to prevent, reduce, and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Our mission is to meet our participants' needs through an individualized and non-judgmental approach. The Sous Chef plays a pivotal role in assisting the Executive Chef with overseeing the culinary operations, menu planning, and food production in collaboration with the Senior Director of Food Service. This role involves directly leading a team of cooks, bakers, and dishwashers to ensure the highest quality scratch cooking and adherence to food safety standards. The Sous Chef also works closely with the Director of Kitchen Logistics to manage inventory, packaging, and delivery needs. This position reports directly to the Chef de Cuisine & also the Executive Chef.

Requirements

Extensive experience as an Sous Chef in a high-volume, scratch-cooking kitchen environment.
Possess strong organizational and multitasking skills, and have a skill for attention to detail.
Strong leadership and team management skills, with a commitment to creating a positive and inclusive work culture.
In-depth knowledge of culinary techniques, food safety standards, and current food trends.
Excellent leadership and team management abilities, with a focus on creating a positive and efficient work environment.
Knowledge of food safety regulations and best practices in inventory management and logistics.
Effective communication skills to collaborate with cross-functional teams and external partners.
Ability to adapt to a fast-paced, dynamic kitchen environment.
Proficiency in inventory management, ordering, and working collaboratively with kitchen logistics.
5 + years of experience cooking; catering environment preferred
High school diploma or GED preferred
Must have a valid California driver's license
Drug and TB testing required. Background check required
Food handlers’ certification

Nice To Haves

Commitment to serving the needs of homeless families
Bilingual Spanish preferred, but not required.

Responsibilities

Collaborate with the Chef de Cuisine and Executive Chef on the role out of monthly menu planning, ensuring variety, balance, and adherence to dietary needs.
Assist in menu development for special events, taking into account seasonal availability and client preferences.
Assist in directing and mentoring 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.
Demonstrate mastery in scratch cooking techniques, ensuring that all dishes are prepared from fresh, raw ingredients, without the use of processed or prepared foods.
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 Service.
Creatively utilize donated food to minimize waste and maximize resources in menu planning and production.
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.
Maintain open and effective communication with the culinary team, providing guidance, feedback, and support as needed.