Sous Chef

Sonoma Family Meal Sous Chef

Job Title: Sous Chef

Location: Petaluma, CA

Reports to: Chef de Cuisine

Employment Type: Full-Time, Non-Exempt Hourly

Organization Overview

Sonoma Family Meal (SFM) is committed to strengthening our local food economy and nourishing our community in times of crisis and stability. During disasters, we proactively coordinate resources to provide quality emergency meals for impacted residents. Our community kitchen in north Petaluma converts locally sourced ingredients and rescued perishables into meals for families and seniors experiencing food insecurity while providing culinary career training and food-business support.

Position Summary

The Sous Chef supports all aspects of kitchen production for SFM’s community meal programs, catering operations, school lunch production, and cooking classes. This hands-on role is ideal for a skilled, dependable cook comfortable with a variable schedule and working across multiple environments, including off-site catering events. The position involves key lead responsibilities, such as directing workflow, leading catering events, supporting less experienced staff, and serving as a resource during SFM’s 8-week culinary job training cohorts. A valid driver’s license is required. The ideal candidate is an organized, collaborative cook motivated by both culinary excellence and community impact, who thrives in a dynamic nonprofit kitchen setting.

Essential Functions & Responsibilities

• Prepare and cook large quantities of food across SFM’s meal programs, maintaining quality, consistency, and nutritional standards using locally sourced and rescued ingredients.
• Support school lunch production and cooking classes, assisting with prep, station setup, and execution as directed.
• Participate in, and potentially lead, off-site catering events, including food preparation, transport, setup, service, and breakdown; operate organization vehicles as assigned.
• Serve as a kitchen resource during SFM’s 8-week culinary job training cohorts, supporting instructors and modeling professional kitchen standards for trainees.
• Step into a lead role as needed—directing workflow, supporting staff and volunteers, and communicating production or supply needs to the Chef de Cuisine.
• Maintain proper portioning, FIFO rotation, and organized storage across all kitchen and walk-in areas; minimize waste through thoughtful repurposing of surplus production.
• Uphold food safety and sanitation standards at all times, including safe handling, temperature monitoring, and proper storage during preparation, transport, and service.
• Assist with inventory management, receiving, and supply storage; follow building security and closing procedures at the end of each shift.
• Collaborate respectfully with staff, volunteers, students, and community members; foster a culture of professionalism and teamwork in all kitchen environments.
• Perform other duties as assigned by the Chef de Cuisine, Sous Chef, or Director of Culinary Operations.

Qualifications

• High school diploma or GED required.
• Minimum 2–3 years of professional kitchen experience in a high-volume production, catering, commissary, or institutional setting preferred.
• Experience in a nonprofit, community kitchen, school food service, or food justice organization is a plus.
• Strong culinary fundamentals including knife skills, cooking techniques, seasoning, and portion control.
• ServSafe certification required or willingness to obtain upon hire.
• Valid California driver’s license required; ability and willingness to transport food and equipment for off-site catering events.
• Demonstrated ability to work a flexible and variable schedule including evenings and weekends as operational needs require.
• Strong organizational skills with the ability to manage multiple priorities under pressure.
• Excellent interpersonal skills with the ability to work with diverse groups including staff, volunteers, students, and community members.
• Demonstrated ability to maintain professional conduct and appropriate boundaries in a community services environment.
• Demonstrated commitment to a service-centered work ethic and SFM’s mission.
• Ability to work with limited supervision and take initiative across a range of program environments.

Working Conditions

• Full-time, non-exempt hourly position with a variable schedule, including evenings and weekends on a regular basis.
• Ability to lift up to 50 lbs and remain on feet for extended periods.
• Work occurs across multiple environments including the SFM community kitchen, off-site catering venues, partner school kitchens, and community program spaces.
• Frequent collaboration with staff, volunteers, students, and community members.
• Occasional emotionally charged interactions with the public in a community services setting.

Compensation

• $27-29/hr commensurate with experience.
• Benefits eligibility based on hours worked; full-time employees receive medical, dental, paid time off, and 403(b) retirement plan access.

Pay: $27.00 - $29.00 per hour

Benefits:

• 403(b)
• Dental insurance
• Food provided
• Health insurance
• Paid time off

Work Location: In person

Salary : $27 - $29