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Sous Chef The Center - Boerne, Texas Full-Time | Monday-Friday | 6:00 a.m.-2:00 p.m. $20.00-$22.00 per hour, based on experience Reports to: Kitchen Manager The Center is seeking an experienced, dependable, and skilled Sous Chef to join our culinary team. This is a hands-on cooking and kitchen leadership position responsible for helping ensure meals are prepared safely, consistently, accurately, and on time for The Center's congregate dining and Meals on Wheels programs. The Sous Chef reports directly to the Kitchen Manager and serves as the lead culinary employee during daily food production. This position provides day-to-day direction to kitchen staff, helps maintain production flow, and supports the Kitchen Manager in carrying out established menus, recipes, food safety standards, and kitchen procedures. Schedule Full-time Monday through Friday 6:00 a.m.-2:00 p.m. Predictable daytime schedule No regular evening restaurant shifts What You'll Do Prepare and cook daily meals according to approved menus, standardized recipes, production reports, and portion requirements. Serve as a lead cook during daily meal production. Provide day-to-day direction and support to approximately 1-2 kitchen employees and minimal kitchen volunteers . Help organize food preparation and production assignments to ensure meals are completed on time. Assist with meal production for both congregate dining and Meals on Wheels. Ensure food meets established standards for quality, appearance, portion size, temperature, and consistency. Follow and help reinforce approved recipes, menus, production procedures, and kitchen workflows. Assist with preparation of regular meals, modified diets, and approved meal accommodations. Ensure food is properly prepared, portioned, packaged, labeled, stored, cooled, reheated, and handled. Monitor food temperatures and required food-safety practices throughout production. Maintain a clean, organized, and sanitary kitchen and work area. Reinforce proper handwashing, glove use, cross-contamination prevention, labeling, dating, and food-storage procedures. Assist with receiving, stocking, rotating, and organizing food and kitchen supplies. Monitor product and supply levels and communicate shortages or needs to the Kitchen Manager. Help minimize food waste, overproduction, and unnecessary product loss. Ensure kitchen equipment is used safely and properly. Assist with daily cleaning, sanitation, opening, and closing responsibilities. Support frozen meal production as directed by the Kitchen Manager. Help train and orient kitchen employees on food preparation, recipes, sanitation, and established procedures. Communicate production, food safety, staffing, equipment, or supply concerns promptly to the Kitchen Manager. Step into additional leadership responsibilities when the Kitchen Manager is unavailable or as assigned. Perform other culinary and kitchen duties as needed to support daily operations. What We're Looking For Previous professional cooking experience in a commercial, institutional, restaurant, healthcare, senior living, catering, school nutrition, or similar kitchen environment. Current Food Manager Certification required. Strong cooking skills and knowledge of commercial food preparation. Experience preparing food in volume. Ability to follow standardized recipes and production instructions. Strong knowledge of food safety, sanitation, temperature control, cross-contamination prevention, and safe food handling. Ability to provide direction to other kitchen employees in a respectful and professional manner. Strong organizational and time-management skills. Ability to manage multiple production tasks and meet firm meal-service deadlines. Dependable attendance and punctuality. Ability to work independently while also functioning as part of a team. Strong communication and problem-solving skills. Preferred Experience Experience in any of the following is especially helpful: Sous Chef Lead Cook Kitchen Lead Institutional food service Senior living or healthcare Meals on Wheels School nutrition Catering Nonprofit food service High-volume meal production Modified diets or Registered Dietitian-approved menus About the Role This position is ideal for an experienced cook who enjoys being hands-on in the kitchen while also helping lead a small team. The Kitchen Manager is responsible for overall kitchen operations, including staffing, purchasing, inventory, compliance, food safety, budgeting, and operational systems. The Sous Chef supports those operations by leading daily food production, helping direct kitchen staff, maintaining food quality and safety standards, and ensuring meals are prepared accurately and on schedule. We are looking for someone who is: A strong and confident cook Reliable and consistent Organized and attentive to detail Comfortable leading others during production Serious about food safety and sanitation Able to work at a steady production pace Willing to jump in wherever needed Proud of the food they prepare and the people they serve Compensation $20.00-$22.00 per hour, based on experience. This is a full-time, hourly position with a predictable Monday-Friday, 6:00 a.m.-2:00 p.m. schedule. About The Center The Center is a nonprofit organization serving older adults throughout Boerne and Kendall County through nutrition, wellness, social engagement, and support services. Our culinary team supports both on-site congregate dining and Meals on Wheels, providing an important service to older adults throughout our community. Our mission is Enriching the quality of life for older adults.

Pay:

$20.00 - $22.00 per hour Expected hours: 40.0 per week

Benefits:

Food provided Paid time off

Work Location:

In person