142 Best station Jobs in Rochester, New York (November 2025)

Foodlink Inc

Sous Chef

8 days ago

Rochester

Job DescriptionDescription: Our Mission Our mission is to leverage the power of food to end hunger and build healthier communities. Our Vision We believe that the fight against hunger and the fight against poverty are one and the same. We envision a future in which food is recognized as a human right and every person is able to feed themselves and their families in dignity. Together, we work to create a more nourished, prosperous region. The Foodlink Way Act With Compassion Take Responsibility Be a Team Player Listen, Learn, Adapt Job Title: Sous Chef Department: Kitchen Reports to: Executive Chef Supervises: Production Leads, Prep cooks, Porters Status: Salary, Exempt, Full-Time Job Level: (7) People Leadership Roles Updated: October 2025 SUMMARY The Sous Chef (SC) is a critical role in the organization, overseeing the Foodlink Community Kitchen; responsible for producing 12,000 meals per day for schools, daycares, after school and summer meal programming across Monroe County. The Sous Chef is the leader of production and has total oversight of daily prep lists and operational planning, assuring the day’s production deadlines are met and are of the upmost quality. The Sous Chef acts as the “right hand” of the Executive Chef, stepping into the Executive Chef’s place in their absence. The SC works hands-on alongside their team, spending 90% (36hr/week) of their time on physical kitchen assignments and the remaining 10% (4hr/week) on administrative tasks. The Foodlink Community Kitchen is not only a production kitchen but also a training kitchen, executing daily menus and working closely with Foodlink Career Fellowship. The SC works closely with the kitchen staff and fellows, answering questions, demonstrating skills and providing unconditional support KEY RESPONSIBILITIES People Management • Fosters a learning environment in the kitchen, working side-by-side with production staff and fellows – must be able to articulate complex culinary procedures to all skills levels in the kitchen, • Champion a culture of respect, inclusion, and engagement among kitchen staff and volunteers., • Encourage open communication, recognition, and celebration of team achievements., • Act as a role model for professionalism and compassion within the kitchen and broader organization., • Actively works to engage team members. Acts as a mentor and guide for prep cooks, porters and production leads in the Kitchen, • Responsible for interviewing, hiring, training, and on-boarding kitchen production staff in collaboration with HR and Executive Chef., • Conduct quarterly conversations and goal settings. Maintain accurate and timely personnel reports and works in collaboration with Human Resource to ensure effective personnel management, • Reviews and approves timecards and payroll on a bi-weekly basis. Manages PTO requests and schedules., • Assists Executive Chef in planning, preparing, and presenting nutritious and appealing menus for children in early childhood settings and students ranging from 5 – 18 years old that meet or exceed nutritional guidelines, constructing flavorful, creative recipes that encourage kids to eat., • Ensure all recipes and meal plans meet regulatory and dietary guidelines and adhere to food safety standards., • Manages the production of special diet and vegetarian meals including menu innovation, production and storage, • Oversee daily meal production, ensuring accuracy, timeliness, and consistency in quality., • Lead necessary culinary training with kitchen staff, showing cooks how to appropriately develop flavor, scale recipes and understand the proper order of operations in recipe execution, • Responsible for updating cleaning and maintenance checklists as needed, assigns cleaning daily and inspects at the end of shifts., • Overseeing the Porters to maintain sanitation and organization of the kitchen including storage spaces and dish rooms. Completing daily walk throughs to ensure processes are followed and food safety regulations are met or exceeded. Requirements: QUALIFICATIONS • Culinary Arts Degree from an accredited culinary program or equivalent experience. ServSafe or other Food Safety Management Certification required., • Minimum of five (5) years’ experience as Chef de Partie (Kitchen Supervisor, Line Lead, Station Chef etc.) at a high volume, complex foodservice operation; high-touch customer service environment experience highly desirable. Non-profit experience is a plus., • Must have a commitment and capacity to both ensure high quality food production and develop high quality staff; this includes progressive leadership skills, solid customer service skills, strong math, communication and organizational skills., • Ability to use computerized food ordering and planning system and experience with Microsoft applications., • Advanced knowledge of nutrition and food trends with a focus on quality (fresh, local, and in-season), • Expert knowledge of production, sanitation, and food cost controls We are actively seeing a diverse pool of candidates for this position and strongly encourage applications from candidates of color. SALARY AND BENEFITS This is a full-time position paid on a salary basis, range of $62,643-$78,304 per year. Foodlink covers 100% of individual health and dental insurance with the ability to acquire family coverage with pretax dollars. In addition to generous paid time off (PTO), we observe 14 paid holidays throughout the year. Opportunity to contribute to a 401k retirement savings plan upon hire. Eligible for generous employer match after 1 year of service. Certain positions, depending on their responsibilities and at the approval of Human Resources, are eligible for a personal cell phone usage stipend. This position is eligible for a Class I personal cell phone usage stipend, paid biweekly at a rate of $24. The value of the stipend is based on Foodlink budget and is subject to change at any time. This is not a reimbursement program. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand and talk and hear. The employee is frequently required to use hands to handle or feel items such as documents. The employee is frequently required to stand and walk for long periods of time. Specific vision abilities required by this job include close vision, color vision and ability to adjust focus. Able to lift bulk objects or objects weighing up to 50 pounds. Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually quiet Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all- inclusive. Employees will follow other instructions and perform other related duties as required. Diversity, Equity, & Inclusion Foodlink is committed to fostering, cultivating, and preserving a culture of diversity, equity, and inclusion. At Foodlink we believe that anti-hunger work is only possible with a commitment to removing barriers caused by systems of oppression that perpetuate hunger and poverty. We recognize that systematic injustice and bias disproportionately impact some identities more than others. Foodlink is actively working to center equity- the fair treatment of all people- in everything that we do so that everyone in our region has access to nourishing food that reflects and values cultural differences. Foodlink is committed to listening and supporting solutions to hunger that are sourced from people and communities with lived/living experience of hunger and poverty, and to responding where inequities exist. Foodlink is committed to taking great care to cultivate internal culture and practices that support diversity and inclusion. We embrace and encourage our employees’ differences in age, color, disability, ethnicity, family or marital status, gender identity or expression, language, national origin, physical and mental ability, political affiliation, race, religion, sexual orientation, socio-economic status, veteran status, and other characteristics that make our employees unique. We aim to foster an environment in which everyone feels a sense of belonging and understands their connection to the Foodlink mission. Foodlink employees have a responsibility to always treat others with dignity and respect. Employees are expected to always exhibit conduct that reflects our values and promotes equity and inclusion during work, and at work functions.

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