Sous Chef

Episcopal Community Services (ECS)•San Francisco, CA

18d•$82,327 - $86,032•Onsite

About The Position

The Sous Chef is the hands-on production leader of the CHEFS kitchen, executing daily meal production to CHEFS standards of taste, quality, presentation, and cost. Reporting to the Associate Director of CHEFS and Social Enterprise, the Sous Chef runs the line day to day — baking, cooking, and expediting service — manages inventory and ordering, executes private and catering menus, upholds daily food-safety compliance, and provides hands-on guidance to students training in the production kitchen. CHEFS is a teaching environment where every team member interacts with, guides, and helps develop students by modeling professionalism, sharing knowledge, and setting an example through their craft. This is a fully onsite, client-facing role requiring in-person interaction and direct service delivery.

Requirements

Minimum 3 years of experience working in high-volume production kitchens.
Experience in kitchen management, cost controls, and recipe development.
ServSafe certification, or the ability to obtain it within a defined period of hire.
Must secure and pass fingerprint image (Live Scan) screening, a background check, and annual TB screenings.
Demonstrate behavior that supports the organization’s mission, vision, and values.
Adhere to all program, funder, and organizational policies, and procedures.
Communicate effectively and model integrity, fairness, and ethical business practices.
Active commercial-kitchen environment with prolonged standing, exposure to heat, and frequent lifting and carrying of supplies and equipment.
Must be able to stand for 8 hours and lift 50 lbs.

Nice To Haves

Culinary degree.

Responsibilities

Bake, cook, and serve food to the highest possible standards each day, including expediting service to ensure food quality is upheld.
Execute private and catering meals to CHEFS standards of taste, style, quality, and cost while engaging with catering clients in a friendly and professional manner representing CHEFS’ mission for onsite events including the creation and management of Banquet and Event Orders (BEOs) alongside the Catering Manager.
Collaborate with the Associate Director of CHEFS and Social Enterprise, Catering Manager, and purveyors to ensure catering menu changes and offerings are seasonally appropriate and innovative.
Collaborate with the Associate Director of CHEFS and Social Enterprise and purveyors to ensure production menu changes and offerings meet the contract requirements and nutritional guidelines set by the funder and assigned nutritionist.
Oversee production kitchen staff in daily operations to ensure quality and compliance with set menus.
Maintain kitchen cleanliness and organization, working directly with and supporting the production kitchen team.
Ensure proactive maintenance of kitchen equipment and all food-and-beverage areas.
Place daily and weekly product orders while remaining in budget.
Complete weekly and monthly inventories of perishables and single-use service ware.
Oversee standing orders, including linens and chemical supplies.
Create and post weekly staff schedules to meet labor cost targets and production goals across the production kitchen and catering department.
Approve and manage time off requests and daily staff scheduling.
Complete student stipend requests and submit to Accounts Payable when needed.
Lead weekly Kitchen Team meetings and daily line ups.
Execute daily food-safety and HACCP standards on the production floor.
Ensure HACCP plans and food safety practices are in compliance with DPH, DAS, and CHEFS protocols.
Provide hands-on supervision and guidance to students training in the production kitchen.
Provide supervision of production kitchen staff, including hiring, onboarding, performance management, and corrective action.