Job Description

** The Opportunity**

POSITION OVERVIEW: The Sous Chef , under the direction of the Executive Chef, has responsibility for the oversight of standardized recipe development and production of the food in the district’s production kitchens. The Sous Chef will supervise kitchen staff, develop culinary skills of the kitchen team for the department, and maintain the highest professional food quality and sanitation standards.

RESPONSIBILITIES:

• Maintain the menu database by supporting and accurately reporting products, creating consistent recipe formats, and guiding the menu to an accurate nutritional analysis.
• Accurately forecast meal participation based on historical data.
• Create accurate Food Production Records for all reimbursable meal programs.
• Create an accurate pre-cost for menus as provided by the Executive Chef.
• Develop a production plan so that a meal may be prepared, and served in an attractive manner.
• Follow established food safety, cleaning and maintenance procedures.
• Comply with all safety measures and regulations throughout the kitchen and report any injuries or unsafe conditions in the workplace to the Executive Chef.
• Understand the regulations and philosophies of the Texas Child Nutrition Program (CNP) and the National School Lunch Program (NSLP)
• Know product availability, preparation, storage and nutritional aspects.
• Keep the Executive Chef informed of all events that affect the kitchen.
• Ensure the quality, taste and presentation of all prepared items.
• Maintain high productivity levels.
• Regular attendance is essential.
• Support all efforts to recycle and compost.
• Assist in any area of production or service as needed.
• Possess an entrepreneurial spirit, is proactive and flexible, and is willing and able to play different roles in the kitchen in order to meet the varied and constant needs of the students at KIPP Texas.
• Assist the Executive Chef in scheduling and coordinates the work of kitchen employees
• Works with the Executive Chef to establish controls in a manner that ensures high quality/cost effective product flows efficiently through the system with limited waste.
• Reviews weekly inventory of purchased and commodity items to ensure the inventory is maximized in the production flow.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Reviews completed Production Records daily to ensure accuracy of tool and action is made to minimize waste.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Prepares necessary data for the applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Supports the Executive Chef in managing inventory
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Oversees special catering events, coffee shop operations, and offers culinary instruction and/or demonstrates culinary techniques.
• Ability to lead and manage a diverse group of people.
• Interviews, selects, trains, supervises, counsels and disciplines all kitchen employees.
• Schedules, conducts performance reviews, and decides on pay increases.

Qualifications

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required.

Education and/or Experience

• Applied Associate's degree in the culinary arts or in a related area, such as hospitality or Bachelor's degree or four years related experience and/or training; or equivalent combination of education and experience.
• Three years of industry and management experience, preferably in a large-scale production environment
• Food Manager’s Card required
• Great customer service skills.
• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.
• Bilingual (Spanish/English) is a plus.
• Working knowledge of all standard Microsoft Office programs. Proficient in Outlook, Excel, Word, PowerPoint and Google Drive.
• Working knowledge in various procurement software programs.
• Working knowledge in company networks.

Additional Information

** Compensation and Benefits**

Salary is based on years of experience, degree of education, and level of expertise. A competitive benefits package is also offered.

** KIPP provides equal employment opportunity for all applicants and employees. As an equal opportunity employer, we hire without consideration to race, religion, creed, color, national origin, age, gender, sexual orientation, marital status, veteran status or disability.**