Production Sous Chef Pass the Plate San Jose, CA Job Details Part-time $28

•$34 an hour 16 hours ago Qualifications Food waste mitigation Teamwork Menu planning Production planning Food Handler Certification Full Job Description Production Sous Chef | Pass the

Plate Location:

San Jose, CA Pay:

$28

•34/hour, depending on experience

Schedule:

Approximately 20-25 hours/week in September, with the role expected to grow toward full-time in

October Hours:

Primarily daytime 8-4, Monday-Wednesday are production days. Thursdays and Fridays will be R and D days as the role grows About Pass the Plate Pass the Plate is a growing family-style meal delivery company serving families throughout San Jose, Silicon Valley, and the Peninsula. We make chef-driven, family-style meals using high-quality ingredients with an emphasis on organic produce, pasture-raised proteins, grass-fed beef, wild-caught seafood, and thoughtful sourcing. We are looking for an experienced Production Sous Chef to work closely with our Culinary Director and help lead the execution of our weekly kitchen production. This is not a traditional restaurant service position . Our kitchen operates on a planned weekly production schedule with primarily daytime hours and no nightly dinner service. What You'll Do The Production Sous Chef will be a hands-on leader in the kitchen, helping turn our Culinary Director's recipes and menus into an organized and efficient weekly production.

Responsibilities include:

Lead and organize day-to-day kitchen production Work closely with our Culinary Director to execute weekly menus and recipes Turn recipes into efficient prep and production plans Organize mise en place and prioritize daily production Cook and oversee batch production of proteins, vegetables, grains, sauces, dressings, and other menu components Lead and support prep cooks during production Maintain recipe consistency, portioning, quality, and presentation Help scale recipes while maintaining quality Manage cooking, cooling, labeling, and storage timelines Ensure food is ready for portioning and assembly on schedule Maintain excellent sanitation, organization, and food-safety standards Assist with receiving, inventory, storage, and minimizing food waste Identify production bottlenecks and help us build better kitchen systems as we grow Who We're Looking For We're looking for someone who is experienced, organized, dependable, and comfortable taking ownership in a kitchen. The right person can look at a production plan, understand what needs to happen, organize the work, and keep the kitchen moving without needing constant direction.

Ideal experience includes:

2+ years of professional kitchen experience preferred, but not required Previous experience as a Sous Chef, Lead Cook, Production Cook, or similar role preferred Experience with batch cooking, catering, commissary kitchens, meal production, or other high-volume cooking is a strong plus Experience leading or directing prep cooks Strong knife skills and solid foundational cooking techniques Ability to manage multiple recipes and production timelines at once Strong understanding of food safety, sanitation, cooling, holding, labeling, and storage Ability to follow recipes precisely while using good culinary judgment Strong communication and problem-solving skills Reliable transportation to our commercial kitchen in San Jose Ability to safely lift approximately 40-50 lbs and work on your feet for extended periods Food Handler certification required before starting; Food Manager certification is a plus

Schedule & Growth September:

Approximately 20-25 hours per week , primarily focused on our Monday-Wednesday production cycle. Beginning in

October:

We expect this position to grow toward full-time, Monday-Friday , as our order volume increases. Our longer-term schedule is expected to include:

Monday-Wednesday:

Weekly meal production, portioning, and assembly

Thursday-Friday:

Recipe testing, R D, menu development support, kitchen organization, and preparation for upcoming production Why Join Pass the Plate? This is an opportunity for a chef who loves cooking and kitchen leadership but is looking for something different from the traditional restaurant schedule. You'll work directly with our Culinary Director and founding team, help build our kitchen systems from the ground up, and have the opportunity to grow your role as Pass the Plate grows. We care deeply about excellent food, high-quality ingredients, an organized kitchen, and creating a collaborative and sustainable work environment for our team.

Pay:

$28

•34/hour, depending on experience. Please apply with your resume and tell us a little about your kitchen experience. We'd especially love to hear about any experience you have with batch cooking, catering, commissary kitchens, meal production, or leading a prep team. Email us at

Pay:

$28.00

•$34.00 per hour Expected hours: 20.0

•25.0 per week

Work Location:

In person