Food Service - Sous Chef​/Kitchen Manager

Overview

Acts as Kitchen Manager, at the direction of the Food Service Manager, and in companion with the other Sous Chef, oversee the daily operations of the kitchen and provide professional leadership and direction to kitchen personnel. Ensure that all recipes, food preparations, and presentations meet department specifications and commitment to quality. Maintain a safe, organized, and sanitary kitchen. Utilize, train, and model for staff proper food-handling techniques.

Ensure staff are following established food-handling techniques through training, coaching, and leading by example. Ensure that kitchen operations are consistent with co-op mission.

Full-time, hourly, flexible schedule including evenings, holidays and weekends required. Overtime hours may be required depending on business needs. Sous Chefs will be working when the Food Service Manager is not.

Food Service Manager

• Staff and Member Owner Supervision
  • Supervise and train employees and member workers in food and kitchen safety, knife safety, allergens, SMS, and any other training necessary to perform their job functions effectively and efficiently
  • Monitor and taste food preparation to ensure all staff follows all recipes correctly and that food is prepared to meet quality standards
  • Cover open shifts as needed
  • Monitor and manage production schedule, communicate to managers and staff on any modifications.
  • At times will be in charge of the entire Food Service Department
• Food Preparation
  • Collaborate with cooks to create seasonal recipes and menus
  • Develop and organize recipes
  • Actively participate in daily production of soups, salads, dips and entrée items
  • Ensure the staff follows proper rotation, dating and food storage procedures
  • Proactively monitor the flow of food to minimize waste. Have plans for leftovers
  • Help prepare, delegate, and fill catering orders
  • Ensure that staff are following recipes for consistency in both quality and cost
  • Maintain and ensure kitchen staff are maintain required temperature and cooking logs
• Personnel
  • Coordinate with Food Service Manager to ensure tri-annual staff meetings are held, and ongoing communication happens daily
  • At the direction of the Food Service Manager, train and coach of kitchen staff in all aspects of their jobs
  • At the direction of the Food Service Manager, complete evaluations within appropriate timeframe
  • At the direction of the Food Service Manager, screen, interview, and hire kitchen staff
• Financial Management
  • Cost current and new items to ensure margin budgets are met or exceeded
  • Work to minimize shrink at all times, coaching staff, and giving feedback to cooks, Buyer, Front of House Manager, Bakery Manager, and Food Service Manager
• Customer Service
  • Smile and greet customers. Ensure all kitchen staff are actively greeting customers, and providing excellent customer service
  • Address and solve customer questions, inquiries, complaints, elevate anything unsolvable/answerable
• Food Safety, Department Safety And Maintenance
  • Ensure kitchen is following all local, state, and federal regulatory requirements
  • Ensure that unsalable items are culled and cull policy is being followed
  • Organize and maintain kitchen and equipment in sanitary and orderly condition consistent with county, state, and federal regulations
  • Work with Food Service Manager and Food Service Buyer to ensure accuracy of ingredients and supplies
  • Participate in periodic monthly inventories
  • Promptly advise Food Service Manager of equipment needs, perform minor repairs, and maintain equipment logs
  • Ensure required temperature and cooking logs are completed

• Full-Time/Part-Time:
  Full-Time
• Open Date: 1/23/2026
• Position:
  Food Service, Sous Chef

• Must be at least 18 years of age
• High School Diploma or Equivalent
• Met or exceeded expectations on most recent performance evaluation
• Excellent communications skills
• Strong organizational skills
• Knowledgeable and comfortable using Microsoft Word, Excel, and Outlook

• Retail store environment
• Frequent standing, walking, bending, reaching, and climbing. Occasional exposure to cool temperatures (coolers) and below zero temperatures (freezer)
• Frequent lifting of up to 50lbs.

Rotating Days and Evenings

This position is currently accepting applications.

Apply Now