Description
The Executive Sous Chef partners with the Director, Meals Program & Logistics/Executive Chef to lead daily FoodWorks meal operations in a high-volume commercial kitchen. The role supervises kitchen staff, oversees production, food safety, quality, nutrition, inventory, allergen substitutions, menu and recipe development, and operational improvements. It requires a high school diploma or equivalent, at least five years of food-service experience, at least two years of culinary leadership experience, and ServSafe Manager Certification within 90 days of hire. The position works in both office and commercial kitchen settings and pays $30–$33 per hour.
