Sous Chef (Part-Time)

Ronald McDonald House Charities; Ohio; Presencial; USD 33.000 - 36.000; A tiempo parcial

Descripción de la vacante

Ronald McDonald House Southwest Ohio seeks a talented Sous Chef who is organized, passionate, and customer-focused to support daily meal service for guest families. The role partners with the Taste of Hope Chef, supervises volunteers, and ensures meals are prepared safely following ServSafe protocols, while planning menus and maintaining kitchen operations.

This part-time position offers flexible hours in a fast-paced, compassionate environment that makes a meaningful impact on families in our

Formación

• 1-3 years culinary experience.
• Diploma or degree in the culinary field preferred.
• Food handler and ServSafe certifications preferred.

Responsabilidades

• Assist the Chef to execute a safe and healthy food service program delivering quality, variety and value.
• Manage and enforce all food safety and sanitation requirements.
• Follow established recipes and allergy-safe guidelines.
• Coordinate and oversee kitchen areas.
• Provide direction and supervision to volunteer meal groups.

Conocimientos

Culinary experience

Educación

Diploma or degree in the culinary field

Descripción del empleo

At Ronald McDonald House Southwest Ohio, we have a culture of fun, collaboration, gratitude, and compassion. The Sous Chef must be exceptionally talented, driven, organized, and most importantly passionate about what we do and helping others succeed!
The “Taste of Hope” Sous Chef assists in the daily meal service program, serving between 150-300 guests per meal period, and help with the organization and cleanliness of our kitchen.
The Sous Chef is the first impression many of our volunteers will have of our House, and a warm and engaging demeanor is a must. The Sous Chef works with staff, volunteers and other organizations to ensure a varied menu of balanced meals for our guest families and leads our volunteer meal groups in prepping and serving meals following ServSafe protocols. The Sous Chef works with the Chef to ensure compliance with local, state, and federal laws, regulations, safety and sanitation procedures.

THIS JOB MIGHT BE FOR YOU IF:

• You are reliable and proud of your work.
• You are meticulous about detail and accuracy while working effectively in a fast-paced environment.
• You enjoy building relationships with a diverse group of people.
• You have an upbeat and professional demeanor.
• You are timely, great at prioritizing, and multi-tasking.
• You have good communication skills.
• You are highly motivated and a self-starter.
• Have a service mentality.
• You want to love what you do and make an impact!

Reports to:

Taste of Hope Chef

Pay:

This position pays $24.50 per hour

Qualifications:

• 1-3 years culinary experience
• Diploma or degree in the culinary field preferred
• Food handler and ServSafe certifications preferred

Core Expectations:

• Provide a high-quality experience for our volunteers, donors, and guest families which includes excellent customer service
• Serve as primary back-up to Taste of Hope Chef
• Lead with our Core Values (Collaboration, Gratitude, Integrity, Inclusion, Joy)

Competencies:

Compassion; Professional, personable, friendly and approachable demeanor; Ability to work with a variety of personalities and be a strong representative of our House and our brand; Strong communication skills (verbal and written) and customer service skills; Demonstrates and embodies Cincinnati’s Ronald McDonald House HEART statement (Helpful, Encouraging, Attentive, Respectful and Thoughtful); Understanding of nutrition, food costing and sourcing, meal production and planning; Extensive knowledge of health and safety rules and regulations pertaining to commercial food establishments including sanitation and maintenance regulations; Ability to plan and prepare meals and lead, instruct and empower volunteer meal groups; Knowledge of commercial restaurant equipment; Team player. Must have ability to be an ambassador for the mission for the Ronald McDonald House.

Key Responsibilities:

1. Assist the Chef to execute a safe and healthy food service program that will deliver quality, variety, service, cleanliness and value for Ronald McDonald House guests, volunteers and staff (including internal house events, functions and meetings).
2. Manage and enforce all food safety and sanitation requirements and practices to maintain high standards of quality control, hygiene, health and safety.
3. Follows established recipes and food serving guidelines set by the chef to ensure all allergy food safety.
4. Coordinate and oversee the operation of our kitchen areas.
5. Provide direction, coordination and supervision to volunteer meal groups.

Cultivation and Stewardship

1. Welcome volunteers, complete registration and acknowledge gifts.
2. Provide highest quality customer service.
3. Ensure high quality volunteer experience working in close conjunction with the Volunteer Manager.

Planning

1. Work with the Chef to utilize donated foods and purchased product.
2. Work with the Chef to build relationships with food vendors to obtain best prices (reduced or donated).
3. Work closely with Volunteer and Operations Coordinator to ensure menu options are communicated to potential meal group volunteers.

Serving

1. Oversee and participate in the safe preparation and serving of food with attention to portion size control and timely service.
2. Provide allergy-safe alternative meals in addition to the main meal for guests with specific serious allergies/major dietary restrictions.

Equipment/Inventory

1. Help maintain an inventory supply system to stock pantries and minimize waste, utilizing first in/first out procedures.
2. Help to maintain the cleanliness, sanitation and equipment maintenance of kitchen and dining areas.
3. Direct, assign and schedule daily Ronald McDonald House kitchen/host volunteer duties for efficient use of labor utilizing daily and weekly cleaning schedules.

Other

1. Stay current in the field by pursuing opportunities for professional development.
2. Comply with RMHC policies and procedures.
3. Other duties as assigned.

Work Environment:

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, fryer, mixer and commercial grade knives. The employee is frequently exposed to heat, steam, fire and noise. This job also operates in a professional office environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Hours:

This is a part-time position and not eligible for benefits. Flexible hours including evenings, weekends, and holidays.

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.