Sous Chef

About Catholic Charities of Southern Nevada

Since 1941, the mission of Catholic Charities of Southern Nevada has been to serve those in need — the most vulnerable — regardless of race, religion or creed. This leading community resource offers help and hope with dignity as it strives to meet the diverse needs of men, women and children in Southern Nevada. Through the generosity of foundations, grants, organizations and individual donors, Catholic Charities operates 16 programs providing support to more than 4,500 people daily and encompassing
four core areas: Family Services, Food Services, Immigration and Refugee Services and Homeless and Housing Services.  Catholic Charities also operates the largest Meals on Wheels program and Emergency Shelter Services in Southern Nevada. For additional information, please visit CatholicCharities.com.

Position Summary:   

Responsible for directly supporting and enforcing all initiatives given by the Executive Chef and Room Chef as well as being capable of overseeing the operations of the entire Kitchen.  Oversees the performance and coordination of all work performed by all Employees assigned.  Communicates all pertinent information to Management and Employees while ensuring proper standards are maintained throughout the kitchen.

Essential Responsibilities:  

• Responsible for practicing, supporting, and promoting CCSN’s “Respect for the Inherent Dignity of our Clients” Company-wide culture and demonstrating CCSN’s Service Standards at all times.
• Must know how to work every station in the kitchen area.
• Must work a station every day and/or fill in to cover a station during times of need anywhere in the kitchen include dish room.
• Completes all temperature sheets and check lists.
• Must be able to handle multi-tasking several job duties at the same time.
• Ensures that all recipes are being followed at all times, no exceptions. If there is a question on a recipe the Sous Chef must get with the Chef with a possible solution on how to fix the recipe.
• Must clean their work station and any equipment that was used.
• Practice and observe safety rules and regulations; ensure employees also practice and observe safety rules and regulations. Ensure your areas comply with Board of Health Standards and Regulations.
• Must be able to work and assume full responsibility for the Kitchen Operations on the Weekends.
• Ensure that kitchens and equipment are in good working order, and ensure a clean and hazard free work area that complies with the Department of Health, OSHA and CCSN’s guidelines. Monitor, work with facilities, and document any culinary and sanitation departments if any area is below standards or not functioning properly.
• Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Agency’s specifications, standards and guidelines.
• Work closely with Executive Chef and Room Chef to ensure the all products comply with CCSN’s specifications and cost controls.
• Set schedules and specific job duties, while maintaining hours for proper staffing as defined through established service standards.
• Ensure knowledge of location of the Safety Data Sheet (SDS, formerly MSDS) booklet for the department and understand its contents. Ensure Employees are trained on the contents of the book.
• Display knowledge of all emergency procedures.
• Conduct group and individual training regarding policies and procedures on an ongoing basis.
• Evaluate and oversee job performance for Employees. Ensure that all Employees adhere to all policies and procedures.
• Display and encourage teamwork in the department.
• Coach and counsel Employees who are not meeting Standards. Properly maintain Employee records (i.e. time & attendance and corrective counseling).
• Communicate on a consistent basis with all members of the Food Division Team in keeping them abreast of all department activities.
• Constantly provide support and maintain materials (SDS, Recipe Book and Guidelines, etc.), supplies, etc. to ensure Employees have the proper tools to provide proper service.
• Other related duties as directed.                                                                                                                  

Knowledge, Skills and Abilities: 

• Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation.
• Must possess the ability to work hands on in a high-volume kitchen environment with an emphasis on large batch production for 3,000 to 4,000 meals per day
• Must possess and demonstrate strong leadership skills and abilities
• Comprehensive computer skills in Microsoft Office systems and Requisitioning.
• Must demonstrate sound judgment and maturity in decision-making, even when dealing with difficult situations.
• Must possess and demonstrate great attention to detail in order to maintain department’s appearance and operating standards.

Qualifications: 

• High school or equivalent education, or combination of education and experience.  Minimum five (3) years culinary experience with minimum two (2) years in varied high-volume setting preferred.
• Certificate/License: Clark County Health Card and ServSafe certified.
• Flexible schedule to work after hours and weekends, as necessary.
• Must have reliable transportation.

Physical Requirements 

• Ability to communicate with co-workers, volunteers, and clients, both verbally and in writing.
• Ability to continuously sit and/or stand. Ability to climb stairs as needed.  Position is generally standing. Walking, bending, reaching and lifting are required throughout shift.  Ability to bend or reach to a height of 6 feet with or without assistance.
• Ability to use kitchen equipment throughout shift.
• Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.  Requires normal sense of smell, taste, and touch.
• Must be able to use Personal Protective Equipment (PPE), such as gloves as required.
• Must be capable of lifting 50 pounds; push 150 to 250 pounds on a pushcart.
• Ability to work in environmental factors that include extreme heat and cold; will be in/out of walk-ins of –10 degrees or in work areas of up to 90 degrees with or without assistance.

This position is full time and pays $24.04 per hour. 

Catholic Charities of Southern Nevada offers an excellent benefits package including insurance benefits, paid time off and retirement plan. 

CCSN is a drug free and equal opportunity employer. All employees must successfully complete a drug test and background check prior to employment.

Salary : $24