Sous Chef #2

Description

Our Mission
Our mission is to leverage the power of food to end hunger and build healthier communities.

Our Vision
We believe that the fight against hunger and the fight against poverty are one and the same. We envision a future in which food is recognized as a human right and every person is able to feed themselves and their families in dignity. Together, we work to create a more nourished, prosperous region.

The Foodlink Way
Act With Compassion
Take Responsibility
Be a Team Player
Listen, Learn, Adapt  

Job Title: Sous Chef #2

Department:  Kitchen

Reports to: Executive Chef

Supervises:  Prep Cooks

Status:  Salary, Exempt, Full-Time 

Job Level:  (8) Manager 

Updated:  March 2025

BACKGROUND:

The Foodlink Community Kitchen prepares and delivers thousands of meals and snacks daily to students in school, after-school and summer settings in the City of Rochester, which has one of the highest child poverty rates in the nation. Through collaborative partnerships, we help families access healthy, scratch-made meals for their children. The kitchen also houses the Foodlink Career Fellowship--Foodlink’s one-of-a-kind culinary training program that prepares individuals for middle-skills careers with a living wage in the regional food industry, and increases the self-sufficiency, well-being and food security of our Fellows.

The Foodlink Community Kitchen is at a pivotal point to expand into Senior Meals while still producing 10,000 meals and snacks per day for children.  Sous Chef #2 will be an instrumental leader to help take the kitchen to the next level of services offered to the community through the oversight of the Senior Meals Production.

SUMMARY 

The Sous Chef #2 (SC2) is responsible for Senior meal production while their counterpart Sous Chef #1 is responsible for Early Childhood and student meal production. Together they produce over 12,000 meals daily for 100+ seniors and children program sites across Monroe County. The SC2 works hands-on with the kitchen staff, spending 85% (34hr/wk) of their time on physical kitchen assignments (recipe execution, storage space organization, cleaning tasks etc.) and the remaining 15% (6hr/wk) on administrative and organizational tasks. 

In conjunction with the Executive Chef and Sous Chef #1, the SC2 works to ensure total oversight of daily prep lists, operational planning, resulting in high quality food being made on time. 

KEY RESPONSIBILITIES 

Start Up-Foodlink currently does not have Senior Meals Contracts but will in the coming months. To ensure we can hit the ground running with a new initiative the following responsibilities fall to the SC2.

· Shadow the current vendor to understand current meals, menus, and requirements of the Senior Meals Contract

· Serve as an interim supervisor at the offsite location as needed during the transition period.

· Working with the Executive Chef and COO build out a staffing pattern for the Senior Meals Production team.

· Develop SOPs with SC1 and Executive Chef to integrate Senior Production into an already very busy kitchen

· Work with the Director of Kitchen Programs to understand the customer base and contract requirements.

Culinary Acumen and Kitchen Operations

· Assists Executive Chef in developing menus for Senior Meal Programs that meet or exceed nutritional guidelines, constructing flavorful, creative recipes that encourage students to clean their plates

· Leads by example, physically and emotionally, fostering a productive, positive culture in the kitchen. Actively works to engage team members. Acts as a mentor and guide to all colleagues but especially those i in the Kitchen 

· Fosters a learning environment in the kitchen, working side-by-side with production staff and fellows – must be able to articulate complex culinary procedures to all skills levels in the kitchen

· Continually monitor the execution of recipes and course correct/ use a teaching moment when necessary

· Lead necessary culinary training with kitchen staff, showing cooks how to appropriately develop flavor, interpret recipes and understand the proper order of operations in recipe execution

· Overseeing Porters and Dishwashers to maintain storage spaces, cleanliness, sanitation and complete daily walk throughs

People Management

· Responsible for interviewing, hiring, training, and on boarding kitchen production staff for the Senior Meals in collaboration with HR, and Kitchen leadership team.

· Conduct quarterly conversations and goal settings. Maintain accurate and timely personnel reports and works in collaboration with Human Resource to ensure effective personnel management 

· Reviews and approves timecards and payroll on a bi-weekly basis. Manages PTO requests and schedules. Tracks tardiness and absenteeism as necessary

· Maintains a safe work environment at all times. Follows all safety procedures and abides by company policies

· Manages inventory pulls for each recipe to assure processes are followed and correct quantities are available for recipes 

Requirements

QUALIFICATIONS 

· Culinary Arts Degree from an accredited culinary program or equivalent experience. ServSafe or other Food Safety Management Certification required.

· Minimum of five (5) years’ experience as Chef de Partie (Kitchen Supervisor, Line Lead, Station Chef etc.) at a high volume, complex foodservice operation; high-touch customer service environment experience highly desirable. Non-profit experience is a plus. 

· Must have a commitment and capacity to both ensure high quality food production and develop high quality staff; this includes progressive leadership skills, solid customer service skills, strong math, communication and organizational skills. 

· Ability to use computerized food ordering and planning system and experience with Microsoft applications. 

· Advanced knowledge of nutrition and food trends with a focus on quality (fresh, local, and in-season)

· Expert knowledge of production, sanitation, and food cost controls

We are actively seeing a diverse pool of candidates for this position and strongly encourage applications from candidates of color. 

SALARY AND BENEFITS 

This is a full-time position paid on a salary basis, range starting at $60,406-$67,945.00 per year. Foodlink covers 100% of individual health and dental insurance with the ability to acquire family coverage with pretax dollars.  In addition to generous paid time off (PTO), we observe 14 paid holidays throughout the year. Opportunity to contribute to a 401k retirement savings plan upon hire. Eligible for generous employer match after 1 year of service.  Certain positions, depending on their responsibilities and at the approval of Human Resources, are eligible for a personal cell phone usage stipend. This position is eligible for a Class I personal cell phone usage stipend, paid biweekly at a rate of $24. The value of the stipend is based on Foodlink budget and is subject to change at any time. This is not a reimbursement program.

Physical Demands 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to sit, stand and talk and hear. The employee is frequently required to use hands to handle or feel items such as documents. The employee is frequently required to stand and walk for long periods of time. Specific vision abilities required by this job include close vision, color vision and ability to adjust focus. Able to lift bulk objects or objects weighing up to 50 pounds.

Work Environment 

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually quiet Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all- inclusive. Employees will follow other instructions and perform other related duties as required. 

Diversity, Equity, & Inclusion 

Foodlink is committed to fostering, cultivating, and preserving a culture of diversity, equity, and inclusion. At Foodlink we believe that anti-hunger work is only possible with a commitment to removing barriers caused by systems of oppression that perpetuate hunger and poverty. We recognize that systematic injustice and bias disproportionately impact some identities more than others. 

Foodlink is actively working to center equity- the fair treatment of all people- in everything that we do so that everyone in our region has access to nourishing food that reflects and values cultural differences.

Foodlink is committed to listening and supporting solutions to hunger that are sourced from people and communities with lived/living experience of hunger and poverty, and to responding where inequities exist.

Foodlink is committed to taking great care to cultivate internal culture and practices that support diversity and inclusion. We embrace and encourage our employees’ differences in age, color, disability, ethnicity, family or marital status, gender identity or expression, language, national origin, physical and mental ability, political affiliation, race, religion, sexual orientation, socio-economic status, veteran status, and other characteristics that make our employees unique. We aim to foster an environment in which everyone feels a sense of belonging and understands their connection to the Foodlink mission. 

Foodlink employees have a responsibility to always treat others with dignity and respect. Employees are expected to always exhibit conduct that reflects our values and promotes equity and inclusion during work, and at work functions.