Job Title: Sous Chef (Culinary Coordinator)
FLSA Status: Full Time, Non-Exempt
Reports to: Manager, Culinary
Work Location: Marion Barry Avenue Market, 303 Marion Barry Avenue SE, Washington, DC 20020
Compensation Range: $24.04 - $25.50 per hour
Dreaming Out Loud, Inc.
Dreaming Out Loud’s mission is to create economic opportunities for the DC metro region’s marginalized communities through building a healthy, equitable food system. We are rebuilding urban, community-based food systems through cooperative social enterprise: increasing access to healthy food, improving community health, supporting entrepreneurs and cooperatives from low-income communities, and creating opportunities for at-risk residents to earn sustainable, family-supporting wages and build wealth. We believe that all communities deserve equal access to fresh, healthy food choices, but that achieving this requires moving beyond the “access” paradigm to a focus on community self-determination and food sovereignty. Utilizing the food system as a catalyst, we are working to create an integrated pipeline to jobs, economic opportunity, and community wealth-building for our most marginalized communities.
The Culinary Program continuously vets community partners for culinary opportunities in catering, pop-ups, and community outreach. The program also supports Dreaming Out Loud’s ecosystem in creating value-added products for distribution via the Food Hub and other retail and wholesale markets. The value-added work includes new product development, manufacturing and production, testing, packaging, and scaling.
Position Summary
The Sous Chef (Culinary Coordinator) is responsible for assisting the Culinary Manager in all activities in the kitchen and at events. This includes kitchen setup, inventory, food preparation and presentation, cleaning, kitchen breakdown, and menu development. The Sous Chef oversees the product kitchen and performs food preparation and service in a timely manner and according to all safety and sanitation standards. The Sous Chef will be responsible for upholding exemplary customer service. The ideal candidate loves food, can “roll up their sleeves” and get to work, and has a strong interest in developing meaningful relationships with the community.
Key Responsibilities
Obtains daily production schedule and preparation requirements from the Culinary Manager and supports kitchen operations as needed
Work in a high-volume production kitchen preparing and packaging thousands of pounds of produce and other goods
Ensures consistency and quality of food preparation by following approved recipes, production standards, serving temperatures, and portion controls
Tastes completed meals and monitors production to ensure food quality and adherence to established standards
Complies with all federal, state, and local health and sanitation regulations, department procedures, and HACCP guidelines
Operates, cleans, and maintains kitchen equipment in accordance with department procedures and assists with equipment inventory
Completes required kitchen documentation, reports, and logs
Contributes to the development and improvement of processes that enhance kitchen safety, efficiency, and food quality
Properly stores, labels, dates, and rotates food items while monitoring waste, overproduction, and appropriate use of leftovers
Supports the planning and execution of community outreach activities, events, and other business development opportunities
Coordinates event logistics based on client requirements, including communication with vendors, exhibitors, stakeholders, and other partners
Addresses customer concerns and helps ensure a positive customer and event experience
Supports event execution, including loading and unloading vehicles, setting up event kitchens and displays, managing equipment, and completing event set-up and tear-down
Assist with the daily operations of the Marion Barry Ave Market & Café, including production, food preparation, and providing coverage for in-store shifts as needed
The duties and responsibilities contained herein are representative of the essential functions of this position. The dynamic nature of our work requires flexibility and our collaborative environment necessitates cross-functional support. Employees are expected to adapt to our ever-evolving organizational and community needs and perform other duties as assigned to contribute to Dreaming Out Loud’s success.
Required Skills and Experience
3 or more years of relevant experience in food service, food production, and high-volume catering
3 or more years of experience in running food distribution at events or festivals
Working knowledge of the fundamentals of cooking
ServSafe certified
Reliability & adaptability
Ability to work in various weather conditions
Ability to lift up to 50 pounds
Availability on evenings and weekends
Demonstrated ability to engage in creative problem solving
Valid driver’s license with a clean driving record and ability to safely operate company vehicles as needed
Computer skills and experience with database entry
Benefits
Generous Paid Time Off
Health and Dental Insurance
Monthly Cell Phone Stipend
Flexible Spending Accounts for Transit, Parking, and Healthcare
Transit Assistance through SmartBenefits
Automatic salary increases with tenure milestones
401(k) match up to 5%
100% Employer Paid Life Insurance
100% Employer Paid Short and Long-Term Disability
Equal Employment Opportunity
Dreaming Out Loud Inc. provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, gender, gender identity, sexual orientation, national origin, age, disability or genetics. In addition to federal law requirements, Dreaming Out Loud complies with applicable state and local laws governing nondiscrimination in employment in every location in which the organization has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, and transfer, leaves of absence, compensation and training.