Sous Chef (EXSOUS-01)

New Freedom Ops; Phoenix (AZ); On-site; USD 62,000 - 75,000; Full time

Benefits offered by this job

Competitive pay

Strong benefits package

401(k) with match

Generous paid time off

Free meals, snacks, drinks, gym access

Mission-driven workplace

Job summary

New Freedom is seeking a Sous Chef to lead daily kitchen operations, oversee menu execution, inventory, and staff development, and collaborate with the Executive Chef to deliver high-quality meals.

This role requires at least three years of culinary and kitchen management experience, strong leadership and communication skills, and a commitment to safety, cost control, and training within a mission-driven organization in a fast-paced healthcare setting.

Qualifications

• Bachelor not required; high school diploma or GED required.
• Demonstrated leadership and team development abilities.
• Strong knowledge of menu planning and food safety standards.
• Experience managing costs and inventory in a kitchen.
• Proven ability to train and supervise diverse staff.

Responsibilities

• Lead daily kitchen operations and ensure food quality.
• Oversee menu execution, recipe development, and dietary needs.
• Coach and develop Food Services team members and culinary managers.
• Manage inventory, purchasing, food costs, and resources.
• Ensure compliance with food safety, sanitation, and regulations.
• Develop staffing schedules and payroll coverage.
• Support culinary training and workforce development initiatives.
• Maintain high standards of food quality, presentation, and cleanliness

Skills

Leadership

Team-building

Communication

Organizational skills

Menu planning

Food safety

Education

High School Diploma or GED

Tools

MS Office

Job description

• On-site
• Travel Required : Yes
• Pay or shift range: $62,000 USD to $75,000 USD The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.
• Food Services
• Full-Time
• Requisition #: EXECU002204

Description

Join New Freedom – Where Second Chances Become Bright Futures

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About Us

At New Freedom, we believe food brings people together, creates community, and supports recovery. As a Sous Chef, you'll help lead a team dedicated to providing high-quality, nutritious meals while creating meaningful opportunities for growth, learning, and service. This is more than food service. It's an opportunity to make a lasting impact on the lives of those we serve.

We move fast, expect a lot from each other, and show up every day to do meaningful, impactful work. If you’re driven, collaborative, and energized by making a real difference—this is where you belong.

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Why You’ll Love Working Here

We take care of the people who take care of others. At New Freedom, you’ll enjoy:

• Competitive pay and strong benefits package
• $0 medical plan option + employer-supported coverage
• 401(k) with match
• Generous paid time off
• Free meals, snacks, drinks, gym access
• A mission that matters—and a team that works hard to deliver on it

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About the Role

The Sous Chef serves as a key leader within New Freedom's Food Services Department, overseeing daily kitchen operations, food quality, menu execution, staffing, inventory management, and culinary training initiatives. Working closely with the Executive Chef, this position helps ensure exceptional food quality, operational excellence, cost management, and compliance with food safety standards while supporting culinary job training and workforce development programs

This role is ideal for someone who:

• Is passionate about culinary leadership and food service excellence
• Enjoys coaching, mentoring, and developing kitchen staff
• Thrives in a fast-paced, high-volume culinary environment
• Takes pride in quality, presentation, food safety, and operational efficiency
• Enjoys balancing leadership, budget management, and hands-on culinary responsibilities
• Wants to contribute to a mission-driven organization that changes lives

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What You’ll Be Responsible For

• Supporting leadership of all daily food service and kitchen operations
• Assisting with menu planning, recipe development, dietary accommodations, and food quality standards
• Supervising, coaching, and developing Food Services team members and culinary managers
• Managing inventory, purchasing, food costs, and operational resources
• Ensuring compliance with food safety, sanitation, and regulatory requirements
• Developing staffing schedules, overseeing payroll preparation, and ensuring adequate operational coverage
• Supporting culinary arts training, workforce development, and vocational education initiatives
• Maintaining high standards of food quality, presentation, service, and kitchen cleanliness

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What Success Looks Like

• Meals consistently meet high standards for quality, nutrition, and presentation
• Food costs, labor expenses, and inventory are effectively managed
• Kitchen operations run efficiently and safely
• Team members are trained, developed, and performing at a high level
• Food safety, sanitation, and compliance standards are maintained consistently
• Culinary training participants receive meaningful skill development and support

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What We’re Looking For

• Must be 21 years of age or older
• High school diploma or GED
• Minimum three years of culinary and kitchen management experience
• Strong leadership, team-building, communication, and organizational skills
• Knowledge of food production, inventory management, food cost controls, sanitation requirements, and food safety regulations
• Understanding of FDA, USDA, and local health code requirements
• Proficiency with Microsoft Office applications and related systems
• Ability to work effectively in a fast-paced, high-volume environment
• Experience supervising and developing teams across multiple shifts preferred
• Experience with banquet, catering, or high-volume food production operations preferred
• Experience in healthcare, behavioral health, residential, institutional, or community food service settings preferred
• Experience supporting culinary training, workforce development, or vocational education programs preferred

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Environment + Physical Demands

This position operates primarily within commercial kitchen and food service environments, with occasional administrative responsibilities and travel between facilities as needed.

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Frequent standing, walking, bending, lifting, and food preparation activities
• Exposure to heat, cold, humidity, kitchen equipment, and food preparation environments
• Ability to lift, carry, push, or move items weighing up to 50 pounds
• Regular use of commercial kitchen equipment and inventory management systems
• Requires morning, evening, weekend, holiday, or emergency coverage based on operational needs

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Our Standard

We’re building something meaningful—and that requires people who show up, contribute, collaborate, and take ownership.

If you're looking for a role where you can make a real impact, be part of a driven team, and help shape the future of an organization—we want to hear from you.

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New Freedom is proud to be an Equal Opportunity Employer, a drug and alcohol-free workplace, and compliant with Veteran and ADA regulations.

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"We’re not here to do small work—we’re here to change lives, rewrite stories, and rebuild communities. At New Freedom, you won’t just have a job. You’ll have a mission—to turn second chances into powerful comebacks."

Travel Required

Yes . Occasional/Local

Qualifications

Education

Required

High School or better in General Studies or related field.

Experience

Required

Strong communication, team-building, organizational, time-management, critical-thinking, and problem-solving skills

Ability to adapt to changing priorities and work effectively in a dynamic, fast-paced, high-pressure environment

Ability to work collaboratively within a team while also demonstrating initiative and effectiveness when working independently

Strong attention to detail and commitment to quality

Demonstrated knowledge of culinary trends, food production, sanitation requirements, food cost management, and presentation standards

Ability to maintain confidentiality and demonstrate working knowledge of HIPAA guidelines

Knowledge of inventory systems and cost-control procedures

Understanding of food safety regulations (FDA, USDA, and local health codes)

Proficiency with computer systems and software, including MS Office (Excel, Word, Outlook, Team), internet-based tools, and electronic documentation systems or Electronic Health Records (EHR)

3 years: Culinary and kitchen management experience

Must be 21 years or older

Preferred

Experience supervising and training staff across multiple shifts

Extensive banquet, catering, or high-volume production experience

Experience in behavioral health, healthcare, residential, or institutional food service settings

Licenses & Certifications

Required

Safety Care Initial Cert

Drug & Alcohol Testing

Criminal Background Check

CPR/FA Certification

Annual TB Clearance

Preferred

MVR Clearance

Driver's License

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.