HOPE Farm, Inc.
Sous Chef
Status: Part-Time
Reports to: Kitchen & Nutrition Director
About HOPE Farm HOPE Farm is a leadership program guiding underserved boys to become Christ‑centered men of integrity. “For I know the plans I have for you…to give you a future and a Hope”—Jeremiah 29:11
Job Summary The Sous Chef will assist the Kitchen & Nutrition Director with all kitchen functions, including but not limited to the preparation of the food, sanitation, cleanliness, and safety. The Sous Chef assists the Kitchen & Nutrition Director in making sure the meals are prepped in a timely manner and that they are delivered to each Hope Farm location.
Job Responsibilities
Assist with food inventory. Label and rotate stock to ensure safety and freshness of all supplies
Assist with planning varied and nutritious weekly menus.
Review any food allergies or dietary restrictions for participants; ensure menus meet all restrictions.
Prepare and serve meals for Morningside; prepare and deliver meals to Como location as well.
Ensure that all preparation, storage and food handling meets established health regulations
Ensure all equipment is maintained and is in good working order
Maintain clean, sanitary kitchen work spaces and food storage areas in all locations
Other duties as needed.
Required Skills
Ability to prepare menus and scale recipes as directed by the Kitchen & Nutrition Director
Comply with HOPE Farm, Inc., policies re: professionalism and confidentiality.
Model behaviors consistent with HOPE Farm, Inc., values
Enjoy working with school‑aged youth
Education and Experience
1 year of kitchen experience
Knowledge of basic nutrition guidelines
Knowledge of proper food handling and storage guidelines
Obtain and maintain all food handling certifications and policies by local and state health codes.
Environmental Conditions
Must be able to stand and walk on hard surfaces.
Requires hand dexterity: cutting, peeling vegetables etc.
Must be able to lift up to 30 lbs.
Requires bending, stretching, reaching, lifting
At periods of cooking and serving food the kitchen environment is likely to have higher than normal temperatures, especially in hot seasons as summer time.
Work Hours: M-F TBD (12:30P-6:30P)
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Reports to: Kitchen & Nutrition Director
About HOPE Farm HOPE Farm is a leadership program guiding underserved boys to become Christ‑centered men of integrity. “For I know the plans I have for you…to give you a future and a Hope”—Jeremiah 29:11
Job Summary The Sous Chef will assist the Kitchen & Nutrition Director with all kitchen functions, including but not limited to the preparation of the food, sanitation, cleanliness, and safety. The Sous Chef assists the Kitchen & Nutrition Director in making sure the meals are prepped in a timely manner and that they are delivered to each Hope Farm location.
Job Responsibilities
Assist with food inventory. Label and rotate stock to ensure safety and freshness of all supplies
Assist with planning varied and nutritious weekly menus.
Review any food allergies or dietary restrictions for participants; ensure menus meet all restrictions.
Prepare and serve meals for Morningside; prepare and deliver meals to Como location as well.
Ensure that all preparation, storage and food handling meets established health regulations
Ensure all equipment is maintained and is in good working order
Maintain clean, sanitary kitchen work spaces and food storage areas in all locations
Other duties as needed.
Required Skills
Ability to prepare menus and scale recipes as directed by the Kitchen & Nutrition Director
Comply with HOPE Farm, Inc., policies re: professionalism and confidentiality.
Model behaviors consistent with HOPE Farm, Inc., values
Enjoy working with school‑aged youth
Education and Experience
1 year of kitchen experience
Knowledge of basic nutrition guidelines
Knowledge of proper food handling and storage guidelines
Obtain and maintain all food handling certifications and policies by local and state health codes.
Environmental Conditions
Must be able to stand and walk on hard surfaces.
Requires hand dexterity: cutting, peeling vegetables etc.
Must be able to lift up to 30 lbs.
Requires bending, stretching, reaching, lifting
At periods of cooking and serving food the kitchen environment is likely to have higher than normal temperatures, especially in hot seasons as summer time.
Work Hours: M-F TBD (12:30P-6:30P)
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