Community Kitchen Sous Chef — Lead Menu & Meals

St. Vincent de Paul CARES; Tampa (FL); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Health Insurance

Life Insurance

Vision Insurance

Short- and Long Term Disability

Paid Time Off (PTO)

13 Paid Holidays

403(b) retirement plan

Job summary

St. Vincent de Paul CARES in Tampa, FL seeks a Sous Chef to assist the Executive Chef in managing day-to-day Food Center operations. The role supports serving three free meals daily and catering for clients of the Center of Hope.

The position requires leadership of kitchen staff, menu development, stock management, and adherence to food safety standards while serving a mission-driven program for the hungry and homeless.

Qualifications

• High school diploma or GED with some Culinary Arts training in basic food service, safety, proper use of kitchen equipment.
• 2–3 years’ experience in a restaurant, catering service, or institution.
• Must pass Law Enforcement background screening and have valid Florida driver’s license if driving an agency vehicle or personal vehicle for company business.

Responsibilities

• Supervise Food Center personnel and tutor them in food preparation and service.
• Assist Executive Chef in developing menus and purchasing of goods.
• Ensure compliance with standards and regulations by relevant authorities.
• Oversee daily kitchen and Dining Room cleanup and food donation tracking.
• Supervise kitchen staff in storage and rotation of perishable foods (FIFO).
• Collaborate with church groups that provide meals and support inventory management.

Skills

English proficiency

Communication skills

Organizational skills

Multi-tasking

Team leadership

Basic computer skills

Education

High School Diploma or GED with Culinary Arts training

Tools

Basic computer skills

Job description

St. Vincent de Paul CARES in Tampa, FL seeks a Sous Chef to assist the Executive Chef in managing day-to-day Food Center operations. The role supports serving three free meals daily and catering for clients of the Center of Hope.

The position requires leadership of kitchen staff, menu development, stock management, and adherence to food safety standards while serving a mission-driven program for the hungry and homeless.