Job Posting: Production Sous Chef

Title: Production Sous Chef

Reports to: Community Kitchen Chef Trainer

Please send cover letter and resume to:

Deadline: December 10, 2012

General Summary: 

The Production Sous Chef is a full time position responsible for assisting in the oversight and production of all food service aspects of the Second Harvest Community Kitchen, including contract meal production, catering events and student education/training as instructed by the Community Kitchen Chef Trainer. The Production Sous Chef will also assist in managing two part time line cooks and/or interns and assumes the manager position when the Chef Trainer or Executive Chef is not in the kitchen.

Principal Duties and Responsibilities:

1. Contract Meal Production and Catering: Prepares and executes contract meal production and assists with catering events under the direction of the CK Chef Trainer. Maintains production paperwork including: temperature logs, production and inventory tallies and cleaning and sanitation records.

2. Menu Planning: Assists the CK Chef Trainer in preparing menus and recipe development, as needed.  Assists the Chef Trainer in developing and customizing catering menus, as requested.

3. Inventory: Completes and maintains inventory records within established guidelines. Maintains inventory control of all food and kitchen equipment.

4. Student Education/Training/Mentoring/Support: Participates as assistant to the CK Chef Trainer and provides instruction, mentoring and guidance to students enrolled in the entry level food service program as needed.

5. Kitchen and Equipment Maintenance: Keeps food and beverage service equipment and catering equipment and supplies operating efficiently by enforcing adherence to operating instructions. Monitors the performance of preventative maintenance.

6. Customer Service: Develops and maintains overall satisfaction by cultivating and maintaining relationships with Community Kitchen staff and students, vendors, customers and agency co-workers, as well as larger culinary community and volunteers.

7. Health and Safety Sanitation: Maintains safe, secure, legal and healthy work environment by following and enforcing sanitation and quality of food safety and health standards and in accordance with established standard operating procedures; monitors conformance with kitchen inspections; enforces sanitation and legal regulations of the kitchen and all service areas and serves as a role model for foodservice staff, students and alumni.

8.Professional Development: Updates job knowledge by creating state of the art food service practices; understands emerging food and service practices and standards; and maintains professional networks with industry leaders.


Job Specifications

  • Some College/Associates Degree
  • Bi-lingual a plus
  • Commitment to understanding and supporting SHFB’s mission; shows compassion and an appreciation for hunger and poverty issues.
  • Minimum of two years food service/managerial experience.
  • Demonstrates strong culinary skills, understands and has experience with food and beverage activities.
  • Experience with catering, vending and institutional meal production.
  • Excellent organization skills.
  • Detail oriented.
  • Flexibility with business demands including some evenings and weekends.
  • Current certification in HACCP and ServSafe.
  • Proficient in Excel, Word, Power Point and Outlook.

Please send cover letter and resume to:

Deadline: December 10, 2012

Author: Maria Shanley

Senior Digital Marketing Manager Second Harvest Food Bank of Central Florida

2 thoughts

  1. I have emailed Dave Krepcho my resume/cover letter.It was for the Executive Chef position,which I took my name out of contention.I felt that I wasn’t a qualified culinary instructer.I do feel more qualified for this sous chef position.
    Dennis Abney

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.