Commissary Sous Chef

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Job Title: Commissary Kitchen Sous Chef  

Overview:

The Commissary Kitchen Sous Chef is responsible for overseeing food preparation, maintaining kitchen operations, and ensuring quality control in a centralized kitchen that supplies multiple locations. This role requires strong leadership, efficiency, and a deep understanding of food safety and operational management.  

Responsibilities

Food Production & Quality Control

- Supervise the preparation, cooking, and packaging of food items following standardized recipes and **local health department regulations**.  

- Ensure all food products meet **safety, taste, presentation, and packaging standards**.  

- Maintain compliance with HACCP guidelines and sanitation protocols.  

Inventory & Supply Management

- Monitor ingredient stock levels, place orders, and minimize waste.  

- Conduct weekly inventory checks and reconcile any variances.  

Sanitation & Compliance

- Ensure that all food safety regulations are met, maintaining a **clean and organized kitchen** at all times.  

- Oversee adherence to proper sanitation standards, including staff hygiene, storage, and workstation cleanliness.  

Staff Supervision & Training

- Lead and mentor kitchen staff, providing training to ensure efficiency and consistency.  

- Assess staff performance regularly and make key decisions regarding staffing levels based on **production needs, productivity, and overall performance

- Interview, hire, train, counsel, and develop kitchen staff to maintain a strong team.  

Equipment Maintenance & Operational Efficiency 

- Oversee the upkeep of kitchen equipment and coordinate **preventive maintenance** to ensure optimal functionality.  

- Work closely with the Director of Purchasing and Director of Operations to streamline systems and address production bottlenecks.  

Cost Control & Budgeting

- Manage food costs, portion control, and operational expenses.  

- Develop and implement policies that enhance efficiency and reduce unnecessary expenditures.  

Logistics & Distribution

- Ensure timely preparation and delivery of food products to designated locations.  

- Adapt production schedules based on new business accounts and demand fluctuations

Creative & High-End Client Responsiveness

- Be flexible and open to adjusting production needs based on new client contracts 

- Ability to develop and produce new dishes within 24 hours** when required by high-end clientele.  

Qualifications:  

- ServSafe Food Handler’s License (or equivalent certification).  

- Valid Driver’s License required.  

- Strong knowledge of food safety regulations and commercial kitchen operations.  

- Experience in high-volume food production or commissary kitchen settings.  

- Proven leadership skills with the ability to manage a team effectively

- Bilingual (English/Spanish) required.  

- Ability to work in a fast-paced environment, meet deadlines, and adapt to changing demands.  

- Physical ability to lift up to 50 lbs and stand for extended periods. 

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