Food Bank Name Central Texas Food Bank
Austin, TX
Post Date August 3, 2017
Job Title Sous Chef
Description Sous Chef position available in Austin, TX
Opportunity Type Job
Job Responsibilities

II. ESSENTIAL FUNCTIONS Must be able to “taste and sample” all food being prepared including foods containing gluten, meat protein dairy products and other animal proteins to ensure quality. Production of daily meals following all USDA and TDA program guidelines for components, nutrition content and portion sizes for USDA Child Nutrition Program Meals. Insure Production Records, HACCP logs and other documentation are completed each day and are accurate. Production of daily value-added meals following any Central Texas Food Bank or Feeding America guidelines for food safety, portion control and cost effectiveness. Production of catering meals to meet internal or external client request while maintaining food safety and cost effectiveness. Insure menu items are prepared according to standardized recipes with approved products and testing and tasting new items to verify the item is well balanced in seasoning and flavor and textures are correct. Recipe testing as directed for new menu items for any of the programs assuring good processes are established and documented for future production. Assure that product documentation is maintained for foods used in Value Added Meals and prepare meal labels accurately. Manage, cleaning, maintenance and repair of kitchen facility and all kitchen equipment and notify supervisor when repairs or maintenance is required. Work with Executive Chef, Children’s Program Manager, Nutrition Department and Food Resourcing to procure food that meets program guidelines. Maintain clean, safe and organized work environment. Monitor regular inventory (chemicals, food, etc.) placing orders and supervising check-in to assure accuracy as directed. Supervise trainees and volunteers. Monitor and demonstrate professional culinary techniques for volunteers as needed. Conduct training sessions/classes with trainees in culinary methods, sanitation and safety. Work with staff to bring in guest chefs for training and volunteering to increase visibility of program. Maintain meal and other program files and documentation as necessary, computer and hard copy. Research and implement new Central Texas Food Bank program initiatives. Performs a variety of additional duties not listed, to be determined and assigned as needed.

Application Qualifications


A. Education, Experience, and Training Experience in training and supervision. Culinary Training and Degree preferred. Food Manager’s Certification required or willingness to complete certification within 15 days of hire date. Be available to work minimum 40-hours a week; with flexibility to work early mornings, weekends and late evenings. Possession of a current Texas driver’s license, liability insurance and a clean driving record.

B. Knowledge and Skills Excellent communications skills, both written and verbal, including the ability for effective public speaking. Ability to manage time efficiently and to work independently with minimum supervision. Ability to work cooperatively and collaboratively with other staff, volunteers and agency personnel. Orientation to detail, accuracy, and the meeting of deadlines. Good judgment and discretion; ability to maintain confidentiality of and appropriate professional relationships with any program recipients. Ability to represent the Food Bank in a courteous professional manner. Ability to be flexible and adjust to program growth. Out-of-town travel for catering or training may be required.


Ability to walk, stand, sit, kneel, push, stoop, reach above the shoulder, grasp, pull, bend repeatedly, identify colors, hear with aid, see, write, count, read, speak, analyze, alphabetize, lift and carry under 50 lbs., perceive depth, operate a motor vehicle, and operate motor equipment. Conditions may include working inside, working around machines with moving parts and moving objects, working closely with others, working alone, working protracted or irregular hours, and traveling by car, van, bus, and airplane. Kitchen equipment (machines, tools, devices) used in performing only the essential functions include 6-burner stove, griddle, grill, fryer, steam-jacketed kettles of varying sizes, combi ovens, blast chillers, tilt skillets, meat slicer, bread slicer, stand mixers, dish machine and general smallwares. Additional items may be added as need arises. Office equipment includes computer and related equipment, calculator, copier, fax machine, telephone, and automobile.

Deadline September 15, 2017
How to Apply

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About the Organization
Additional Information


The Sous Chef assumes responsibilities in the absence of the Executive Chef. This includes training and managing kitchen personnel and supervising/coordinating all related culinary activities; estimating food consumption and requisitioning or purchasing food; selecting and developing recipes; standardizing production recipes to ensure consistent quality; establishing presentation techniques and quality standards; planning and pricing menus; ensuring proper equipment operation/maintenance; and ensuring proper safety and sanitation in kitchen. Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.


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