Sous Chef - YTC at Kitchens for Good

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Jan, 26

Salary

30.0

Posted On

07 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Food Safety Compliance, Mentoring, Customer Service, Collaboration, Communication, Inventory Management, Sanitation Standards, Cooking Techniques, Team Coordination, Problem Solving, Training, Equipment Operation, Time Management, Flexibility, Stress Management

Industry

Non-profit Organization Management

Description

Description Kitchens for Good POSITION TITLE: Sous Chef REPORTS TO: Chef FLSA STATUS: Non-exempt COMPENSATION: $27.00-$30.00 LOCATION: Youth Transition Campus (YTC) San Diego, CA POSITIONS: 1 Who we are: Kitchens for Good transforms lives through culinary arts. Position Summary: The Sous Chef plays a key role in the preparation and delivery of high-quality meals for youth in custody at the Youth Transition Campus. This position supports daily kitchen operations, ensures food safety compliance, mentors culinary apprentices, and provides guidance and training to Cooks and Dishwashers. The Sous Chef also oversees meal service for juveniles and probation officers, manages staff break and lunch schedules in accordance with Kitchens for Good policy, responds to requests from probation staff, and delivers excellent customer service to all stakeholders. Essential Functions & Responsibilities: Supervise food preparation and service, ensuring adherence to standardized recipes, portion control, presentation, and HACCP guidelines. Set up workstations with required ingredients and equipment. Prepare sauces, sides, and entrées according to production menus and safety standards. Ensure proper food storage, handling, and temperature control. Operate various kitchen equipment (e.g., tilt skillet, ovens, smokers, grill). Maintain sanitation and hygiene standards. Portion and batch food for safe cooling and efficient service. Provide guidance and support to Cooks and Dishwashers, ensuring smooth kitchen operations. Assist with training and mentoring of Cooks and Dishwashers. Supervise and coordinate meal service for juveniles and probation officers. Manage break and lunch schedules for kitchen staff in accordance with Kitchens for Good policy. Respond to requests and feedback from probation officers professionally and promptly. Deliver excellent customer service to youth, probation staff, and internal team members. Support and mentor apprentices, providing instruction and feedback. Assist with inventory management, minimizing waste and spoilage. Maintain kitchen equipment and recommend repairs or replacements. Complete required logs and reports per meal contract guidelines. Address customer concerns in alignment with Kitchens for Good service standards. Collaborate with Chef and Cooks on meal production and packaging. Cater special events at the Youth Transition Campus. Assist with delivery logistics as needed. Lead kitchen operations in Chef’s absence. Perform other duties as assigned. Competencies: Collaboration Skills Customer/Client Focus Flexibility Stress Management/Composure Excellent Communication Ability to teach and mentor others Work Environment: This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, colder than normal temperatures, steam, fire and noise. The kitchen is located at the Youth Transitional Center (detention center for youth) in 2801 Meadow Lark Drive San Diego, 92123 near our Door of Hope Campus. As part of their daily responsibilities, employees will interact with juveniles in custody, Kitchens for Good staff, and detention center personnel, maintaining a respectful, professional, and supportive atmosphere. Physical Demands: The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is required to stand for an extended period of time, sit, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills, and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work: This is a full-time, non-exempt position scheduled at 40 hours a week. Includes weekend and evening shifts. AM shifts and PM shifts available based on organizational needs. Overtime may be required based on operational needs and special events Travel: Employees may be expected to travel to additional KFG locations to provide coverage during staffing shortages or special assignments Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Benefits: Medical, dental, and vision coverage 403(b) retirement savings Professional development budget 14 paid holidays Generous PTO Plan Compensation Transparency: At Kitchens for Good, we are committed to pay transparency and equity. The base salary range for this position is provided to ensure clarity and fairness in our hiring process. The final salary offered will be determined based on a variety of factors, including your education, relevant experience, skills, and knowledge. We also consider internal equity to ensure consistency and fairness across our team. Please note that the listed range reflects the full salary potential for the role. Offers at the top of the range are not typical, as we aim to support long-term growth and advancement within the organization. Acknowledgment Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. Kitchens for Good will attempt to satisfy requests as long as the accommodation needed is reasonable and no undue hardship would result. AT-WILL: The individual hired in this role will be at-will and will be subject to termination by the employee or the Company, with or without cause, with or without notice, and at any time. AMERICANS WITH DISABILITIES ACT (ADA) STATEMENT The Company will provide reasonable accommodations (such as a qualified sign language interpreter or other personal assistance) with the application process upon your request as required to comply with applicable laws. If you have a disability and require assistance in this application process, please contact Juanita Atitsogbuie at 619-736-1873 or?juanita@kitchensforgood.org.?? To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.?? EQUAL EMPLOYMENT OPPORTUNITY (EEO) STATEMENT The Company is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender or gender identity, national origin, disability status, protected veteran status or any other characteristic protected by state or federal law.?? Requirements Education and Work Experience: High school diploma or equivalent required. Minimum 3 years of experience as a Line Cook or Production Cook. Completion of Kitchens for Good Apprenticeship Program (preferred). Proficiency in MS Office and other kitchen-related software. Valid food handler’s card (or willingness to obtain—paid by organization). Pre-employment Requirements: Criminal background clearance (Probation, DOJ, FBI) Drug screening Tuberculosis testing

Responsibilities

The Sous Chef is responsible for supervising food preparation and service, ensuring compliance with safety and quality standards. This role also involves mentoring kitchen staff and managing meal service for youth and probation officers.