Sous Chef at Victory Programs Inc

Boston, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Aug, 26

Salary

23.32

Posted On

02 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Meal Preparation, Food Safety, Kitchen Operations, Inventory Management, Volunteer Coordination, Sanitation Standards, Communication Skills, Organizational Skills, Multicultural Collaboration, Menu Planning

Industry

Individual and Family Services

Description

Description The Sous Chef is responsible for assisting the Chef and the Food and Nutritional Services Manager in the preparation and delivery of daily meals at the Boston Living Center. This position supports all kitchen operations, ensuring meal service runs smoothly, food safety standards are maintained, and volunteers are effectively engaged. The Sous Chef reports to the Food and Nutritional Services Manager for supervision and assigned tasks. Location: The Boston Living Center is a non-residential community center/resource program in Boston's Back Bay for individuals living with chronic health conditions (e.g. HIV/AIDS), substance use disorder, those experiencing homelessness, food insecurity and/or those at risk of experiencing street-based trauma. Essential Functions: In collaboration with the Manager of Food and Nutritional Service and the Chef, is responsible for preparing and completing the daily meal service, ensuring appropriate items are prepped for the next meal. In absence of the Chef, independently manages the preparation and completion of the daily meal service and demonstrates the ability to complete all meal preparation independently. Assists the Food and Nutritional Services Manager in monitoring recipe items and ingredient needs for daily menus and weekly food ordering. Serves daily meals at the BLC with the assistance of volunteers and kitchen staff. Supports the Food and Nutritional Services Manager in coordinating and directing daily volunteers for meals services. In coordination with the Nutritionist, supports the operation of the Food and Nutritional Services program in the Manager’s absence, including the preparation and delivery of the bimonthly BLC pantry. Receives and inspects daily food deliveries and ensures proper rotation and storage of product. Collaborates with the Nutritionist on cooking classes when requested. Ensures the kitchen and storage areas are clean, organized and compliant with health and safety regulations. Reports all facility, repair, or equipment replacement needs to the Food and Nutritional Services Manager in a timely manner. Understands and maintains compliance with all health department sanitary standards. Maintains accurate and up-to-date kitchen documentation, including the pot sink sanitation log and daily menu log, in compliance with food safety and program standards. In collaboration with the Chef, prepares daily prep sheets and completes preparation for upcoming meals Provides staffing coverage for evening dinners or special meal services as assigned. Attends weekly supervision with the Food and Nutritional Services Manager. Acts in accordance with Victory Programs’ Standards of Excellence at all times, including maintaining professional ethics, boundaries and client confidentiality. Adheres to and ensures all policies and procedures of the programs and agency are followed. Non-Essential Functions: Assists with other projects, special events, and theme dinners as needed. Represents the program in the community as requested by your supervisor. Attends weekly staff and clinical team meetings, in-service trainings, and agency workshops. Participates and supports the agency in program events, State House rallies, fundraising and advocacy events, and any additional functions as needed. Performs any other duty or task that may be requested from time to time by your supervisor. Qualifications: HS Diploma or equivalent. 3+ years of Food service experience in a commercial kitchen required. Must be able to lift 35 pounds. Ability to handle many projects, tasks and activities at the same time in a fast paced environment. Strong organizational and communication skills. Demonstrated ability to work successfully in multi-cultural settings with a diverse client and volunteer population. Must be CPR certified (may be obtained upon hire) Completed TB screening (may be obtained upon hire) Three work related professional references; at least 2 from manager or supervisor. Must have valid ServSafe Manager certification or be willing to obtain within first 6 months Position Type: Monday-Friday, some evenings & weekend required (40 hours) non-exempt. On-site. Rate: $23.32/hr Victory Programs values a diverse workforce, as we collectively seek to create welcoming, inclusive and accessible environments for our employees and the people we serve. We strive to sustain healthy, functioning communities that respect and celebrate different experiences, identities, cultures and ideas. Victory Programs has helped individuals and families in crisis for over 45 years. Thousands turn to us yearly for shelter, sustenance, recovery, care, and professional, compassionate support. Most struggle with homelessness, substance use and mental health, and many live with HIV/AIDS. Our team of more than 300 staff across over 30+ programs works with people to develop and execute creative, safe solutions to the very real challenges our clients face. Our benefit program includes a 75% health and 25% dental employer premium contribution, 100% employer paid disability and life insurance. Victory Programs offers a generous paid time off package to employees working 20+ hours a week including vacation, sick, and personal time as well as holidays. Upon hire, employees working 20+ hours a week are entitled to up to: 4 personal days, 160 sick hours, 10 holidays and 3 1/2 weeks of vacation. These figures adjust based on full time or part time status and allocated vacation time increases with length of employment.

Responsibilities

The Sous Chef assists in the preparation and delivery of daily meals while ensuring food safety and sanitation standards are met. They manage kitchen operations in the Chef's absence and coordinate volunteers to support meal services.