Sous Chef

Sous Chef


The Sous Chef helps support Food Bank of the Rockies’ Culinary Kitchen and Food for Kids Team. Food Bank of the Rockies is a sponsor for the USDA Child and Adult Food Program and Summer Food Service Program following nutrition standards. Food Bank of the Rockies provides fresh and frozen unitized meals to various partners, including Boys and Girls Clubs, YMCA’s, and Afterschool programs. Additionally, provides community meals to Food Bank of the Rockies partner organizations. Our goal is to continue to grow our fresh and frozen unitized meals.

The Sous Chef is visionary and assists the Executive Chef for overall kitchen operations in the following: ensures maximum satisfaction through creative menu ideation and incorporating fresh ingredients into menus, food production, planning, organizing, directing, and controlling the kitchen operation. Exhibit culinary talents by personally performing food production tasks while assisting in leading the staff and volunteers, specifically expanding to afternoon and evening shifts and managing food operation-related functionalities. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

End date
Opportunity type
Job responsibilities

Primary Responsibilities:

Personally performs food production tasks for unitized meals, ensures that all food items are prepared according to recipes while maintaining portion control and minimizing waste.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality relevant to business-level needs and function forecasts.
Ensure that all food preparation equipment is being used safely and correctly and cleaned and maintained. Communicate relevant maintenance needs with follow-up to the completeness of repair.
Ensure that the culinary department adheres to all kitchen and Food Bank policies and procedures.
Ensure that a consistent first-class product of the highest quality is achieved and maintained while adhering to operational deadlines, sanitation guidelines, and nutritional standards.
Order and receive food products into the kitchen to meet required standards and quality.
Put away orders in a timely manner, and ensure adequate rotation in refrigeration, freezer, dry food storage areas.
Responsible for the supervision of kitchen staff and their activities within the culinary department.
Delegate responsibility as required and needed to the production team and volunteers.
Collaborate with Executive Chef in all areas of kitchen planning, production, provides feedback, input in operational flow and offers ideas on ways to incorporate new menu ideas and fresh ingredients.
Assist in the professional development of production staff and team (provide coaching, feedback, and motivation to staff)
Coordinate, train, and interact with volunteers - Ensure a positive experience for volunteers during their visit/shift.
Serve as a backup to Executive Chef

Application qualifications

Required Knowledge, Skills, and Abilities:

Commitment to fulfilling the Food Bank of the Rockies mission and positively representing the brand both internally and externally.
Visionary, forward thinking, and creative in looking for ways to incorporate fresh ingredients into unitized meals.
Ability to plan production and complete production records daily/weekly.
Ability to communicate effectively both written and verbally
Ability to work independently with little to no direction, reliable
Ability to coach and direct groups of people
Ability to lift up to 50 lbs. and stand for prolonged periods, frequent bending, twisting at the waist.
Detail-oriented and strong organizational skills
Strong mathematical skills. Demonstrated ability to do basic kitchen math and knowledge of standard cooking measurements and terminology.
Comply with nutrition and sanitation guidelines.
Exercise independent judgment, think critically and strategically, collaborate with others, and follow-through to execute projects and program requirements
Proficiency with computer and ability to work with internal programs
Team player with the ability to communicate clearly and concisely in an oral and written manner.
Manual dexterity- able to operate cutting tools and kitchen equipment, utensils.
Patient with an ability to stay positive under pressure.

Required Qualifications:

High school diploma or equivalent required
Minimum 5 years of professional cooking experience (Sous Chef, Kitchen Manager, Banquet Chef) - Minimum 2 years in a leadership role preferred.
Experience in large-scale cooking - Experience with operational aspects of food production - Strong knowledge of food.
Culinary certification or diploma preferred
Serve Safe Certified strongly preferred


Salary: $20 - $24 per hour


Medical, Dental, Vision

401(k) retirement

Paid Time Off

Paid Holidays

Volunteer Hours

About the organization

About Food Bank of the Rockies

Founded in 1978, Food Bank of the Rockies was originally known as the Colorado Food Clearing House. Operating from a 900-square-foot schoolroom in northwest Denver, the fledgling organization collected bread from a nearby Safeway store, our first food donor, and distributed it to Little Sisters of the Poor, our first partner agency. Today, Food Bank of the Rockies has extended its reach across northern Colorado, providing food and supplies to more than 800 hunger-relief programs.

Since 1978, Food Bank of the Rockies has provided more than 700 million meals for people in need. So far in 2021, through our direct service programs and partners, we have distributed over 66 million pounds of food, the equivalent of nearly 54 million meals annually or 226,000 meals every day to children, seniors and families in need. Food Bank of the Rockies is a member of Feeding America and of Feeding Colorado, a consortium of the five food banks operating in Colorado.

Food Bank of the Rockies has a staff of 180 employees at distribution centers in Denver, Wyoming and the Western Slope.