Sous Chef (EXSOUS-01)

New Freedom's Career•Phoenix, AZ

7d•Onsite

About The Position

Join New Freedom – Where Second Chances Become Bright Futures. At New Freedom, we believe food brings people together, creates community, and supports recovery. As a Sous Chef, you'll help lead a team dedicated to providing high-quality, nutritious meals while creating meaningful opportunities for growth, learning, and service. This is more than food service. It's an opportunity to make a lasting impact on the lives of those we serve. We move fast, expect a lot from each other, and show up every day to do meaningful, impactful work. If you’re driven, collaborative, and energized by making a real difference— this is where you belong.

Requirements

Must be 21 years of age or older
High school diploma or GED
Minimum three years of culinary and kitchen management experience
Strong leadership, team-building, communication, and organizational skills
Knowledge of food production, inventory management, food cost controls, sanitation requirements, and food safety regulations
Understanding of FDA, USDA, and local health code requirements
Proficiency with Microsoft Office applications and related systems
Ability to work effectively in a fast-paced, high-volume environment

Nice To Haves

Experience supervising and developing teams across multiple shifts
Experience with banquet, catering, or high-volume food production operations
Experience in healthcare, behavioral health, residential, institutional, or community food service settings
Experience supporting culinary training, workforce development, or vocational education programs

Responsibilities

Supporting leadership of all daily food service and kitchen operations
Assisting with menu planning, recipe development, dietary accommodations, and food quality standards
Supervising, coaching, and developing Food Services team members and culinary managers
Managing inventory, purchasing, food costs, and operational resources
Ensuring compliance with food safety, sanitation, and regulatory requirements
Developing staffing schedules, overseeing payroll preparation, and ensuring adequate operational coverage
Supporting culinary arts training, workforce development, and vocational education initiatives
Maintaining high standards of food quality, presentation, service, and kitchen cleanliness