Sous Chef (Immediate) - KIPP Ridge Campus

Company Description

KIPP Texas Public Schools is a network of 59 public charter, open-enrollment, pre-k-12 schools educating nearly 34,000 students across Austin, Dallas-Ft. Worth, Houston, and San Antonio. Together with families and communities, our mission is to create joyful, academically excellent schools that prepare students with the skills and confidence to pursue the paths they choose —college, career, and beyond—so they can lead fulfilling lives and build a more just world.

Founded in Houston in 1994, and operating as KIPP Texas since 2018, our commitment to diversity, equity, inclusion, and antiracism in our classrooms, in our offices, and in the communities we serve is unwavering. We are looking to hire a diverse team of dynamic, collaborative, and dedicated individuals with an unyielding belief that every child will succeed. Join our Team and Family and champion equity, chase excellence, persist with purpose, bring joy, and help us rise together.

KIPP Texas is part of the national KIPP network of 255 college-preparatory public charter schools in 20 states and the District of Columbia. Nationwide, KIPP students complete four-year college at a rate of 36 percent, comparable to the national average for all students and approximately three times higher than the average of students from low-income communities.

Job Description

The Opportunity

POSITION OVERVIEW: The Sous Chef , under the direction of the Executive Chef, has responsibility for the oversight of standardized recipe development and production of the food in the district’s production kitchens. The Sous Chef will supervise kitchen staff, develop culinary skills of the kitchen team for the department, and maintain the highest professional food quality and sanitation standards.

RESPONSIBILITIES:

• Maintain the menu database by supporting and accurately reporting products, creating consistent recipe formats, and guiding the menu to an accurate nutritional analysis.
• Accurately forecast meal participation based on historical data.
• Create accurate Food Production Records for all reimbursable meal programs.
• Create an accurate pre-cost for menus as provided by the Executive Chef.
• Develop a production plan so that a meal may be prepared, and served in an attractive manner.
• Follow established food safety, cleaning and maintenance procedures.  
• Comply with all safety measures and regulations throughout the kitchen and report any injuries or unsafe conditions in the workplace to the Executive Chef.
• Understand the regulations and philosophies of the Texas Child Nutrition Program (CNP) and the National School Lunch Program (NSLP)
• Know product availability, preparation, storage and nutritional aspects.
• Keep the Executive Chef informed of all events that affect the kitchen.
• Ensure the quality, taste and presentation of all prepared items.
• Maintain high productivity levels.
• Regular attendance is essential.
• Support all efforts to recycle and compost.
• Assist in any area of production or service as needed.
• Possess an entrepreneurial spirit, is proactive and flexible, and is willing and able to play different roles in the kitchen in order to meet the varied and constant needs of the students at KIPP Texas. 
• Assist the Executive Chef in scheduling and coordinates the work of kitchen employees
• Works with the Executive Chef to establish controls in a manner that ensures high quality/cost effective product flows efficiently through the system with limited waste.
• Reviews weekly inventory of purchased and commodity items to ensure the inventory is maximized in the production flow.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Reviews completed Production Records daily to ensure accuracy of tool and action is made to minimize waste. 
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. 
• Prepares necessary data for the applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Supports the Executive Chef in managing inventory 
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Oversees special catering events, coffee shop operations, and offers culinary instruction and/or demonstrates culinary techniques.