Sous Chef

The Sous Chef supports the Executive Sous Chef in managing daily kitchen operations and ensuring high-quality food preparation. This role is responsible for overseeing inventory, managing prep lists, and maintaining kitchen efficiency. Additionally, the Sous Chef serves as the primary backup when the Executive Sous Chef is absent, ensuring continuity in training and operational oversight.

Taste Project is a 501(c)3 non-profit established simply to feed people one community at a time. One of every six Americans faces the reality that they may not be able to provide for their next meal. There are programs in place that help; however, in Tarrant County, 36 percent of this food insecure population live above the poverty level and receive no government help. Our mission is to feed, educate, and serve our community so they may “…taste and see the Lord is good.” Psalm 34:8. We believe everyone should have access to healthy nutritional food. Our vision is to see our community become the solution to the challenges our community faces as it relates to hunger.

Feed, Educate, and Serve

• Understand, educate, and promote the mission and vision of Taste Project.
• Implement the policies and procedures of Taste Project to balance accessibility with an enjoyable experience for all participants.
• Foster a culture of value and appreciation by engaging with guests and volunteers in a welcoming and supportive manner.

Duties and Responsibilities

• Maintain kitchen operations to ensure smooth workflow and consistent food quality.
• Manage inventory by ordering, receiving, and maintaining accurate records to minimize waste and control costs.
• Ensure prep lists are accurate and stations are fully stocked and ready for service.
• Foster an inclusive environment by providing leadership, training, and support to volunteers and apprentices.
• Uphold culinary standards by supervising food preparation and enforcing health and sanitation guidelines.
• Serve as the backup for the Executive Sous Chef, overseeing kitchen operations and workflow as needed.
• Engage volunteers by ensuring they feel valued, supported, and empowered to contribute effectively.
• Assign and coordinate tasks based on skill levels and kitchen needs to optimize efficiency.
• Perform additional duties as required

Qualifications

• 4 years of experience in culinary arts or related fields.
• Strong leadership, communication, and interpersonal skills.
• Ability to engage with diverse populations with compassion and patience.
• Food Manager Certification (training provided if hired).
• Able to lift 50 lbs. and stand/walk continuously.
• Willing to undergo a background check.
• Must be at least 18 years old and available weekends and holidays.