Community Kitchen Sous Chef — Breakfast & Lunch Lead

Preble Street; Portland (ME); Hybrid; USD 28,929 - 38,572; Full time

Benefits offered by this job

Vacation time

Sick time

Personal time

Paid holidays

Job summary

Preble Street in Portland, ME is seeking an experienced Food Programs Sous Chef to prepare high-quality meals that advance our mission and serve the community with dignity and compassion. The role is a hybrid position between the Food Security Hub and Joe’s Place Youth Shelter, with a 7:00 a.m. to 3:00 p.m.

schedule. You will lead kitchen operations, supervise staff and volunteers, and create nutritious menus for teens and other clients.

Qualifications

• Significant experience in food service and commercial kitchen operations.
• Experience preparing meals for large groups in a commercial kitchen.
• Strong organizational and kitchen management skills.
• Ability to lead and support staff and volunteers.
• Commitment to serving individuals experiencing homelessness with dignity and respect.
• Understanding of social, economic, and food justice issues.
• Preferred: Culinary education or formal culinary training.

Responsibilities

• Prepare high-quality meals for youth and community served by Preble Street.
• Lead kitchen operations and supervise staff and volunteers.
• Develop nutritious menus and support breakfast and lunch service.
• Collaborate with teams across the Food Security Hub and Joe’s Place Youth Shelter.

Skills

Food service experience

Kitchen management

Staff leadership

Communication

Independence

Team collaboration

Food safety

Dignity & inclusion

Education

Culinary education

Tools

Commercial kitchen equipment

Job description

Preble Street in Portland, ME is seeking an experienced Food Programs Sous Chef to prepare high-quality meals that advance our mission and serve the community with dignity and compassion. The role is a hybrid position between the Food Security Hub and Joe’s Place Youth Shelter, with a 7:00 a.m. to 3:00 p.m.

schedule. You will lead kitchen operations, supervise staff and volunteers, and create nutritious menus for teens and other clients.