Sous Chef

Scope of Position: The Sous Chef, Culinary is responsible for the day-to-day culinary operations. Functions include recipe adherence, menu input, food purchasing, maintenance of quality standards and cost control. The Sous Chef supervises storage, stocking and sanitation procedures. This position assists in the management and training of new and existing personnel, scheduling staff work hours and doing performance reviews. The Sous Chef, Culinary is a critical and visible component of the Food Service leadership team during all events, catering opportunities, summer camp, and other WinShape Retreat activities. 

Reports to: Chef de Cuisine

WinShape Foundation is a Biblically-based Christian non-profit organization that seeks to glorify God by creating transformational, Christ-centered experiences for people in every stage of life. We do this through five core ministries that each use scriptural truth to offer summer camp, foster care, team and leader development, college student discipleship, and marriage enrichment. To view our full Statement of Faith, click here. 

• Leads the daily operations of the kitchen, delivers meals on time 

• Delivers daily menu and breaks as directed by the Chef 

• Provides leadership, support and development for Culinary and Food Service staff 

• Trains and coaches Culinary and Food Service staff  

• Follows recipes and portion control in accordance with our menu and recipes 

• Participates in product menu development. 

• Follows and trains ServSafe sanitation practices, OSHA guidelines and safety standards for the kitchen  

• Monitors proper storage and rotation of food products to ensure rotation of products on a first in, first out basis (FIFO) 

• Provides excellent customer service by addressing guest needs in a prompt, professional and courteous manner as appropriate 

• Meets food allergy requirements of guests 

• Coordinates with Front of House  

• Maintains a positive, professional kitchen environment 

• Responsible for oversight of cleaning and maintenance of kitchen equipment on a daily basis  

• Culinary degree or 3-5 years of relevant work experience including 1-2 years of supervisory experience in a food service environment 

• Must be flexible and available to meet a varied work schedule which may include working any shift in a 24 hour/7 day a week operation 

• Possesses a ServSafe certificate or able to acquire within 90 days 

• Capable of planning for and preparing food for 200 people  

• Demonstrated knowledge of health codes  

• Able to lift and/or carry objects weighing up to 50 lbs.  

• Requires a  valid driver’s license and acceptable driving record 

• Must be willing to take initiative and possess problem solving skills 

• Experience in dealing with guests in a non-intrusive, supportive, and grace-based manner 

• Must be committed to WinShape’s vision and core values of People, Results, Excellence, Safety and Stewardship