Supervisor: Executive Chef                      

FLSA:   Non-Exempt

Rate:$16.00 per hour

Summary

The Sous Chef will work under the supervision of the Executive Chef and Head Chef to oversee food preparation and cooking at HAL. Sous Chef will support in the supervision of food storage, stocking, and kitchen sanitation including organizing, maintaining and cleaning agency refrigerators, freezers, fryer and pantry. Sous Chef will assist in menu creation and maintenance of quality standards. The ideal candidate will also be able to function in a fast-paced, busy environment as a part of a team.

Essential Functions

  • Assist in preparation of all food menu items including breakfast, lunch, and dinner. Including but not limited to: chopped salads, vegetables, fried and baked foods.
  • Assist in maintaining, organizing, and cleaning refrigerators, freezers, fryers, and pantry.
  • Support with organizing kitchen supplies and other shipments.
  • Support with the training, and supervision of kitchen staff.
  • Responsible for ensuring the cleanliness of the kitchen work area to include ovens, serving line, prep area, walk-in, food preparation equipment, and storage areas.
  • Responsible for ensuring compliance with sanitary food handling procedures and stock rotation systems.
  • Ensure that the kitchen operates in a timely way that meets our quality standards.
  • Fill in for the Head Chef in planning and directing food preparations when necessary.
  • Facilitate and ensure a safe environment (with respect to health and safety hazards) in the kitchen. Observe safety procedures and precautions. Maintain awareness of and assist in the identification of workplace and job hazards.
  • Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
  • Perform other kitchen duties as assigned

Secondary Functions

  • Coordination with Leadership team.

Minimum Qualifications – Knowledge, Skills and Abilities Required

Knowledge required

  • Knowledge of safe, sanitary food handling procedures
  • Business English, spelling, and basic math
  • Knowledge of health and safety rules in a kitchen
  • Excellent food knowledge and creativity to produce quality menu items from varied food sources (purchases, donations, food bank, etc.)

Skills Required.

  • Proven experience as prep cook
  • Manual dexterity able to operate cutting tools and kitchen utensils
  • Patient with an ability to stay positive under pressure
  • Very good physical condition and endurance

Ability To:

  • Ability to support with conducting kitchen operations.
  • Establish and maintain effective working relationships with employees.
  • Follow the instructions of Senior Management
  • Be a team player with good communication skills
  • Communicate effectively verbally and in writing
  • Remain punctual
  • Work a flexible schedule (weekends and evenings)
  • Work effectively under stressful situations
  • Exercise initiative and sound judgment and to react with discretion under varying conditions
  • Demonstrate a high degree of integrity and ethical standards and judgement
  • Ability to communicate effectively, both written and orally.

Mandatory Requirements

  • Employment eligibility verification
  • Valid driver’s license and auto insurance
  • Reliable transportation
  • Tuberculosis test
  • Successful completion of background screening
  • CA Food Handling Certificate
  • Non-slip shoes
  • CPR and First Aid Certification required within 30 days of employment
  • High school diploma or equivalent is desirable;training from a culinary school will be an asset.

Non-Essential Qualifications

N/A

Supervisory Responsibilities

This position does not have supervisory responsibilities.

Environmental Conditions (Working Conditions)

This position is responsible to work in “client friendly” environments and is assigned to a site where homeless services are provided (shelter, motel, etc.). There is some responsibility to work in noisy environments where homeless participants are present.

Physical Requirements

This position will require walking, driving and standing for extended periods of time, safely using required tools and equipment to perform food preparation. Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions. Ability to lift and move 50 pounds. Chef also spends time thinking, writing, listening, and speaking.

Mental Requirements

This position will require the individual to be able to handle any/all of the following: constant distractions, interruptions, uncontrollable changes in priorities/work schedules: be able to process information, think and conceptualize.