Sous Chef

SOUS CHEF

JOB SUMMARY:

THE SOUS CHEF SUPPORTS THE EXECUTIVE CHEF IN OVERSEEING DAILY KITCHEN OPERATIONS, ENSURING ALL FOOD IS PREPARED CORRECTLY, ON TIME, AND WITH A SENSE OF URGENCY. THIS ROLE INCLUDES MENU COLLABORATION, FOOD PREPARATION, STAFF SUPERVISION, MENTORING AND TEACHING CULINARY STUDENTS, AND MAINTAINING STRICT KITCHEN CLEANLINESS AND SAFETY STANDARDS. IN THE EXECUTIVE CHEF’S ABSENCE, THE SOUS CHEF ASSUMES FULL RESPONSIBILITY FOR KITCHEN OPERATIONS.

MISSION AND SERVICE:

THE SOUS CHEF IS EXPECTED TO EXEMPLIFY GAP MINISTRIES’ VISION, MISSION, AND CORE VALUES, FOSTERING A CULTURE OF RESPECT, INTEGRITY, ACCOUNTABILITY, AND SERVANT LEADERSHIP. THIS ROLE REQUIRES CLEAR AND RESPONSIVE COMMUNICATION WHILE ENSURING COMPLIANCE WITH GAP’S CODE OF CONDUCT, ETHICS, AND HIPAA REGULATIONS.

ESSENTIAL FUNCTIONS:

KITCHEN OPERATIONS & FOOD SERVICE

• ENSURE ALL FOOD IS PREPARED AND SERVED ON TIME—NOT TOO EARLY, NOT TOO LATE.
• OVERSEE FOOD QUALITY, PRESENTATION, AND PROPER PORTIONING.
• MAINTAIN A CLEAN, ORGANIZED, AND COMPLIANT KITCHEN (DISHWASHING, TRASH REMOVAL, SURFACE SANITIZATION).
• ENSURE ADHERENCE TO SERVSAFE STANDARDS, HEALTH CODES, AND LABOR LAWS.
• DELIVERY FOOD AS NEEDED TO OFF SITE, SITES.
• SET UP, MONITOR AND BREAKDOWN CATERING EVENTS AS NEEDED.
• MONITOR KITCHEN EQUIPMENT FOR PREVENTATIVE MAINTENANCE AND PROMPT ISSUE RESOLUTION.

LEADERSHIP & TEAM MANAGEMENT

• TRAIN, SUPERVISE, AND SUPPORT STAFF, VOLUNTEERS, AND STUDENTS IN KITCHEN OPERATIONS AND SAFETY PROTOCOLS.

• LEAD BY EXAMPLE—MAINTAINING HIGH STANDARDS FOR PROFESSIONALISM, URGENCY, AND WORK ETHIC.

• COMMUNICATE EFFECTIVELY—READING AND RESPONDING TO EMAILS, TEXTS, AND CALLS MULTIPLE TIMES A DAY.

​CULINARY TRAINING & DEVELOPMENT

• TEACH CULINARY CLASSES USING PROVIDED OUTLINES, INDUSTRY KNOWLEDGE, AND PERSONAL EXPERIENCE.

• ASSIST IN MENTORING STUDENTS IN PROPER CULINARY TECHNIQUES, TIME MANAGEMENT, AND KITCHEN EFFICIENCY. MENU DEVELOPMENT & RESOURCE MANAGEMENT

• COLLABORATE ON MENU PLANNING AND RECIPE DEVELOPMENT, MAXIMIZING FOOD DONATIONS AND MINIMIZING WASTE.

• ASSIST IN MANAGING CATERING SERVICES AND FOOD PRODUCTION FOR EXTERNAL CLIENTS SUCH AS FOSTER CARE HOMES. ADDITIONAL RESPONSIBILITIES (INCLUDING BUT NOT LIMITED TO):

• ENSURE ALL KITCHEN STAFF, VOLUNTEERS, AND STUDENTS UNDERSTAND THEIR ROLES AND RESPONSIBILITIES.

• ASSIST WITH INTERNAL AUDITS, INSPECTIONS, AND REGULATORY COMPLIANCE AS AND IF NEEDED..

• MAINTAIN TRAINING RECORDS AND SUPPORT CONTINUOUS STAFF DEVELOPMENT.

• HELP EXPAND AND MAINTAIN CATERING SERVICES AND READY-TO-EAT MEAL PROGRAMS

QUALIFICATIONS:

• 21 YEARS OLD WITH A STRONG SENSE OF URGENCY AND WORK ETHIC.

• SERVSAFE MANAGER CERTIFICATION (OR WILLINGNESS TO OBTAIN WITHIN 30 DAYS OF HIRE).

• STRONG CULINARY SKILLS WITH THE ABILITY TO TEACH AND MENTOR OTHERS.

• EXCELLENT COMMUNICATION SKILLS—MUST CONSISTENTLY READ AND RESPOND TO EMAILS, TEXTS, AND PHONE CALLS.

• PROFICIENCY IN MICROSOFT OFFICE, GMAIL, GOOGLE CALENDAR, OR SIMILAR SOFTWARE.

• PHYSICALLY CAPABLE OF STANDING FOR EXTENDED PERIODS AND LIFTING UP TO 50 LBS.

• DEMONSTRATED LEADERSHIP AND TEAM-BUILDING ABILITIES.

• ABILITY TO WORK WITH A DIVERSE RANGE OF PEOPLE, INCLUDING STAFF, VOLUNTEERS, AND EXTERNAL PARTNERS.

• CALM UNDER PRESSURE WITH STRONG PROBLEM-SOLVING SKILLS.

• ALIGNMENT WITH GAP MINISTRIES’ MISSION AND VALUES.

REQUIREMENTS:

• CRIMINAL HISTORY CHECK.
• SUCCESSFUL FULLY PASS FBI FINGERPRINT CLEARANCE CHECK AND PROCURE A FINGERPRINT CLEARANCE CARD. SUCCESSFUL CLEARANCE OF CRIMINAL BACKGROUND CHECK(S), CENTRAL REGISTRY IN ARIZONA AND ANY STATE(S) LIVED IN WITHIN  5  YEARS OF HIRE   IN ACCORDANCE OF TITLE 21.

• VALID DRIVER’S LICENSE WITH A CLEAN 60-MONTH DRIVING RECORD.

• COMPLETION OF TB AND DRUG SCREENING TESTS (AS REQUIRED).

• FLEXIBILITY IN WORK HOURS TO MEET KITCHEN AND MINISTRY NEEDS.

• ABILITY TO PERFORM PHYSICAL TASKS, INCLUDING LIFTING, BENDING, KNEELING, AND STANDING FOR LONG PERIODS.

​PHYSICAL DEMANDS & WORK ENVIRONMENT:

• FREQUENT STANDING, WALKING, BENDING, AND LIFTING UP TO 50 LBS.

• WORK ENVIRONMENT INCLUDES MODERATE NOISE LEVELS AND MANUAL DEXTERITY TASKS.

• REASONABLE ACCOMMODATIONS MAY BE PROVIDED FOR INDIVIDUALS WITH DISABILITIES.

  KEY IMPROVEMENTS & HIGHLIGHTS:

• EMPHASIZED URGENCY & ACCOUNTABILITY (NO LAZINESS, MUST BE ENGAGED).

• CLEARER EXPECTATIONS FOR COMMUNICATION (MUST READ/RESPOND TO MESSAGES DAILY).

• MORE DIRECT & ACTION-ORIENTED LANGUAGE (E.G., “ENSURE ALL FOOD IS PREPARED ON TIME” INSTEAD OF “ASSIST IN FOOD PREPARATION”).

• MORE STRUCTURED & CONCISE—ELIMINATES REDUNDANCIES WHILE KEEPING ALL KEY RESPONSIBILITIES.

• STRONGER EMPHASIS ON LEADERSHIP & TRAINING—SINCE THEY’LL BE TEACHING STUDENTS AND LEADING A TEAM.