Sous Chef

Hope Mission Statement

The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions.

Position Purpose and Summary 

The Chef de Cuisine sets the direction for HTM's kitchen. The Sous Chef makes sure the kitchen can execute it — every shift, across every station, with the culinary team that is actually on the floor. That is not a supporting role. It is a leadership role that requires both technical mastery and the ability to develop the people around you.

Reporting to the Chef de Cuisine with a direct relationship to the Executive Chef, the Sous Chef supports the full scope of HTM's culinary operations. This includes collaborating on menu planning and special event development, directly leading and mentoring the culinary team, enforcing sanitation and food safety standards, managing ordering and inventory, and ensuring all food is prepared from fresh, raw ingredients — no exceptions.

The standard this role holds the team to is the standard the kitchen runs on. The team is developed, not just directed. At HTM, the culinary team is producing food for people experiencing homelessness who deserve quality every time. The Sous Chef is accountable for ensuring the team delivers on that every day.

Responsibilities

Menu Planning & Culinary Development

• Collaborate with the Chef de Cuisine and Executive Chef on monthly menu planning, ensuring variety, balance, and adherence to dietary needs

• Assist in menu development for special events, taking into account seasonal availability and participant preferences

• Demonstrate mastery in scratch-cooking techniques, ensuring all dishes are prepared from fresh, raw ingredients without the use of processed or prepared foods

• Creatively utilize donated food to minimize waste and maximize resources in menu planning and production

Team Leadership & Staff Development

• Direct and mentor lead cooks, line cooks, bakers, and dishwashers in all aspects of food production including proper techniques, cleanliness, and storage

• Foster a culture of respect, inclusion, and continuous learning within the culinary team

• Maintain open and effective communication with the culinary team, providing clear guidance, feedback, and support as needed

Inventory & Logistics

• Work closely with the Director of Kitchen Logistics to manage stocking, inventory levels, packaging, and delivery needs

• Place orders for all necessary products including food items and cleaning supplies under the guidance of the Senior Director of Food Services

Food Safety & Kitchen Operations

• Ensure all food is prepared and ready for delivery at the designated time, maintaining consistency and quality in every dish

• Establish and enforce rigorous sanitation protocols, conducting daily and weekly deep cleaning schedules

• Inspect and report any maintenance issues with kitchen equipment on a weekly basis

• Perform other duties as assigned

Requirements

• Must pass pre-employment background check

• Must pass pre-employment and ongoing drug and alcohol screenings

• Must provide proof of legal authorization to work in the United States

• Must comply with all HTM policies including safety, confidentiality, conduct, and HIPAA standards

• Food Handler Certification required

• Ability to stand, walk, bend, squat, climb, kneel, and twist on a continuous basis throughout the shift

• Ability to lift up to 25 lbs.

• Ability to push, pull, grasp, and perform repetitive hand and wrist motions regularly

• Ability to work in variable kitchen conditions including heat and varying temperatures

• Schedule includes evenings, weekends, and event-specific hours as operationally required

• Full-Time | Exempt classification

Qualifications

• Minimum five years of cooking experience required; catering environment preferred

• Extensive experience as a Sous Chef in a high-volume, scratch-cooking kitchen environment

• High school diploma or GED preferred

• Experience directly leading and developing a culinary team including lead cooks, line cooks, and bakers

• Experience with menu development, inventory management, and food ordering systems

• Familiarity with donated food programs and resourceful menu planning preferred

• Commitment to serving individuals and families experiencing homelessness

• Bilingual Spanish preferred but not required

Skills

• Mastery of scratch-cooking techniques across a high-volume, multi-station kitchen operation

• In-depth knowledge of culinary techniques, food safety standards, and current food trends

• Ability to lead, mentor, and develop culinary staff with clarity, consistency, and professionalism