Job Details
Job Location
San Antonio Food Bank – Culinary Building – San Antonio, TX
Position Type
Full Time
Salary Range
$35,000.00 – $45,000.00 Salary/year
Travel Percentage
Negligible
Job Shift
Day
Job Category
Nonprofit – Social Services
Description
General Description: The primary job of the Sous Chef is to oversee the day-to-day kitchen operations, including but not limited to menu creation, production records, delivery receipts, food purchasing stocking, scheduling work hours, performance review, maintaining hygiene standards, audits, maintenance of quality standards of the kitchen. This position is also responsible for the cost control, supervision, hiring, and training.
Essential Functions
Primary Duties
- Quickly and effectively identify, investigate, and resolve compliance issues.
- Supervise production of high volume of meals (breakfast, lunch, supper, and snacks) according to USDA guidelines for the appropriate program (Kid’s Café, CACFP, NSLP, ASCP, SBP, etc.)
- Assist with updating and ensuring the correct components are on the production records and delivery receipts.
- Assist with updating “cooler tags.”
- Work with the Menu Coordinator to assure that Menu Planning systems are up to date with ingredients, recipes, and production records. Use the menu planning software to plan product orders. Maintain recipe binder and use in kitchen of standardized recipes making sure the quality, quantity, and integrity of the recipe is followed.
- Manage inventory and assure that product orders are placed for correct ingredients and that all ingredients are in house 1 day in advance of production needs.
- Assure items are present for pick up/delivery, all meals are kept within time and temperature standards according to the preparation model, and that time and temperatures are documented.
- Adhere to the planned menu for the purpose of conserving food costs and meeting regulatory guidelines including following standardized recipes.
- Supervision of production activities of assigned kitchen staff. Provide verbal and/or written instructions for preparing, portioning, garnishing and serving meals, storing food, and utilizing and maintaining equipment and facility. Be able to make corrections with staff as needed.
- Train staff to be able to direct volunteer groups in the kitchen.
- Ensure all kitchen equipment, tools, worktables, and environment are maintained in a clean and sanitary state based on the Department of Health’s standards and using the “clean as you go” methodology- continuously tiding up your workspace.
- Maintain a safe and organized work environment.
- Supervise regular inventory control of specific product lines (chemicals, food, milk, produce, etc.) placing orders and supervising check-in to assure accuracy and freshness for the various programs.
- Ensure all refrigerated equipment is properly logged and monitored; reporting any deficiencies to the Executive Chef, or when needed, the Facilities Director for repair assistance.
- Maintain computer and hard copy program files for meals per regulatory guidelines; maintain student files as delegated.
- Assist & comply with any other verbal or written instruction(s) issued by the Executive Chef, Director of Culinary Arts, or other appropriate supervisor.
- Maintain digital databases and keep them up to date.
- Adhere to all SAFB policies.
Secondary Duties
- Assist with preparing and packaging meals for all programs as needed.
- Assist with inventory counts and management as needed.
- Work with Culinary Trainer to supervise trustees and teach as needed.
- Step in as volunteer trainer as needed.
- Assist with preparing and set up for Catering Events including graduations.
- Supervise and engage with Trainees (participants in culinary training program) and Volunteers when so delegated, in the absence of Executive Chef.
- Complete deliveries as needed.
- Other duties as assigned.
Qualifications
Qualifications
- A minimum of 3 years food service experience and preferably completion of an accredited Culinary Arts Program.
- ServSafe Manager’s Certification or current Food Handler’s Certification with completion of ServSafe Food Manager’s Certification within 30 days of hire date.
- Forklift certification or willingness to complete SAFB Forklift Certification within 60 days of hire date.
- Excellent communications skills, both written and verbal, including the ability for effective public speaking.
- Ability to manage time efficiently and to work independently with minimum supervision.
- Ability to work cooperatively with other staff, volunteers, and agency personnel.
- Orientation to detail, accuracy, and the meeting of deadlines.
- Good judgment and discretion.
- Ability to represent the Food Bank in a courteous professional manner.
- Possession of a current Texas driver’s license, liability insurance and a clean driving record.
- Access to reliable transportation.
- Out-of-town travel for catering or training may be required.
- Be available to work minimum 40-hours a week; with flexibility to work early mornings, weekends and late evenings.
Physical Demands
The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities 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 constantly required to sit, talk, hear, keyboard, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, reach, and stoop. The employee must occasionally lift, and/or move up to 25 pounds.
Work Environment
This job is performed in an indoor office environment and occasionally may require attendance at outdoor events. You may be required to drive to different locations with varying conditions. The noise level in the work environment is usually moderate.
The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.
COVID-19 Vaccine Requirement
It is the San Antonio Food Bank’s duty to provide and maintain a workplace that is free of known hazards. We are adopting a policy that all applicants be vaccinated prior to their first day of employment. The policy is to safeguard the health of our employees and their families, our clients and volunteers, and the community at large from infectious diseases, such as COVID-19 or influenza, that may be reduced by vaccinations. This policy will comply with all applicable laws and is based on guidance from the Centers for Disease Control and Prevention and local health authorities, as applicable.
Applicants in need of an exemption from this policy due to a medical reason, or because of a sincerely held religious belief must submit a completed request for accommodation form to the Human Resources Department. Accommodations will be granted where they do not cause undue hardship or pose a direct threat to the health and safety of others.