Lead Production Chef & Kitchen Mentor

Episcopal Community Services; San Francisco (CA); On-site; USD 82,000 - 86,000; Full time

Benefits offered by this job

Healthcare benefits

Job summary

Episcopal Community Services seeks a hands-on Sous Chef in San Francisco to lead daily meal production in CHEFS kitchen, bake, cook, expediting service, and uphold quality and cost standards. This is an onsite, teaching environment where staff mentor students.

You will manage inventory, schedule staff, ensure food-safety (HACCP) compliance, and collaborate with catering teams for private events. Minimum 3 years in high-volume kitchens and ServSafe cert required; culinary degree preferred.

Qualifications

• Minimum 3 years in high-volume production kitchens.
• Experience in kitchen management, cost controls, and recipe development.
• ServSafe certification, or the ability to obtain it within a defined period of hire.
• Culinary degree preferred.

Responsibilities

• Bake, cook, and serve food to the highest possible standards daily, including expediting service.
• Execute private and catering meals to CHEFS standards of taste, style, quality, and cost for onsite events.
• Collaborate with leadership to ensure seasonal and innovative menu offerings and contract adherence.
• Oversee inventory, ordering, and staff scheduling to meet production goals and budgets.
• Enforce HACCP and food-safety compliance across the production kitchen.

Skills

Kitchen management

Cost controls

Recipe development

ServSafe certification

Education

Culinary degree (preferred)

Job description

Episcopal Community Services seeks a hands-on Sous Chef in San Francisco to lead daily meal production in CHEFS kitchen, bake, cook, expediting service, and uphold quality and cost standards. This is an onsite, teaching environment where staff mentor students.

You will manage inventory, schedule staff, ensure food-safety (HACCP) compliance, and collaborate with catering teams for private events. Minimum 3 years in high-volume kitchens and ServSafe cert required; culinary degree preferred.