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About the Role

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. This role involves managing inventory, ordering, executing private and catering menus, upholding food-safety compliance, and providing guidance to students in training.

Responsibilities

• Bake, cook, and serve food to the highest possible standards, including expediting service.
• Execute private and catering meals to CHEFS standards, engaging with clients professionally.
• Create and manage Banquet and Event Orders (BEOs) alongside the Catering Manager.
• Collaborate on catering menu changes and offerings to ensure they are seasonally appropriate and innovative.
• Collaborate on production menu changes and offerings to meet contract requirements and nutritional guidelines.
• Oversee production kitchen staff in daily operations to ensure quality and compliance.
• Maintain kitchen cleanliness and organization, supporting the production kitchen team.
• Ensure proactive maintenance of kitchen equipment and all food-and-beverage areas.
• Place daily and weekly product orders within 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.
• Approve and manage time off requests and daily staff scheduling.
• Complete student stipend requests and submit to Accounts Payable.
• 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.

Requirements

• Minimum 3 years of experience working in high-volume production kitchens.
• Experience in kitchen management, cost controls, and recipe development.
• Must be able to stand for 8 hours and lift 50 lbs.
• Must secure and pass fingerprint image (Live Scan) screening, a background check, and annual TB screenings.
• The incumbent will honor and abide by Episcopal Community Services’ organizational values and its policies and procedures.
• 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.

Skills

• Baking
• Cooking
• Expediting service
• Inventory management
• Ordering
• Menu execution
• Food safety
• De-escalation
• Supervision
• HACCP
• Recipe development

Location

• 1068 Mission Street - San Francisco, CA 94104

Work Type

• Fully onsite
• Client-facing
• In-person interaction
• Direct service delivery

Experience Level

• 3 years of experience in high-volume production kitchens

Education Level

• ServSafe certification, or the ability to obtain it within a defined period of hire
• Culinary degree (Preferred)

Salary/Compensations

• $82,327.00 - $86,032.00 Salary

Benefits

• Industry leading healthcare benefits to support your physical and mental well-being.

About the Company

• At Episcopal Community Services (ECS), employees work with participants who may be experiencing homelessness, behavioral health conditions, substance use challenges, and other difficult life circumstances.
• CHEFS is, first and foremost, a school. Every member of our team interacts with, guides, and helps develop our students.
• All staff are expected to approach their daily work as an opportunity to teach: modeling professionalism, sharing knowledge generously, and setting an example through their craft.

Equal Opportunity

• ECS will consider for employment qualified applicants with arrest and conviction records as consistent with San Francisco's Fair Chance Ordinance.
• ECS values a workplace where every individual is respected, supported, and given equal opportunity to thrive.
• We are an equal opportunity employer dedicated to creating a welcoming and inclusive environment for all.