What We Offer

• Fun & Dynamic Work Environment
• Growth and Promotional Opportunities
• 100% Medical Benefits Provided
• Dental, Vision and Matching 401k Plans Offered
• Discounted to No Cost Childcare (based on qualifications)
• Annual Stipends and Quarterly Company-Wide Events
• Behavioral and Mental Health Support Provided
• Paid Vacation, Sick and Holidays

At Children’s Paradise, we believe that EVERY CHILD DESERVES TO BEGIN LIFE WITH BIG DREAMS! If every child was provided a quality early education, they would be more prepared for learning in kindergarten and do better throughout their education. Join a dedicated group of professionals that are making a difference in the communities we live and work in, all while having fun, enjoying great people and having great pay and benefits!

Job Summary:

The Sous Chef will help lead and oversee food service operations across multiple kitchens, ensuring compliance with CACFP guidelines. Focus will be upon the delivery of nutritious meals to children and families that are presented in an appealing manner. Working with the team of on-site chefs the Sous Chef will actively embed training within daily work schedules or after-hours to ensure the team of chefs and assisting staff are well versed in the latest food-service techniques to improve efficiency and effective delivery of meals within all CPI sites. The Sous Chef will aid in creating systematized and balanced menus to meet the needs of diverse age groups, address individual dietary needs; when possible; and embed “Harvest of the Month”; “Garden to Preschool” and “Farm to Preschool” curriculum within the CPI CACFP program. Cost control measures and a consistent food orders system will be consistently maintained with stringent food safety practices designed and delegated to maintain high standards. The Sous Chef is also responsible for assisting in coordinating catering, food displays and designing support services daily throughout our centers using “Hands-On Snack” and “Cooking in the Classroom” projects and kits. The position also provides support for special events both within CPI and in our community, ensuring that each presentation is professional, tasty, visually appealing and aligns with the overall theme of each occasion.

Key Responsibilities

• Work alongside, lead and cook by example and provide guidance and training to all team members; fostering opportunities for the culinary team to learn, grow and develop their abilities
• Ensure kitchen operations are established and can run smoothly and efficiently 
• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all chefs are following these standards
• Coordinate training activities for kitchen staff and team members to meet service level standards
• Maintain complete knowledge of and compliance with all company policies, service procedures and standards - including Health Department regulations, company invoice tracking, labor tracking, schedule preparation, food & labor cost management, inventory control
• Conduct regular inspections of site kitchens to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, workplace safety, equipment, and employee appearance/ hygiene as required by OSHA, State, Federal guidelines, and Children’s Paradise policies
• Monitors all outlets and fills in where needed to ensure service standards are met and efficient operations are maintained
• Demonstrate mastery, knowledge, and proficiency in food production and the preparation of specialized diets
• Assist the Culinary Director in ordering, menu development, child nutrition projects, parent teacher engagements, offsite catering events and all functions revolving around child nutrition
• Assist in site expansion, including training of new staff, kitchen set up and operations
• Maximize productivity and morale through employee engagement 

• Creative problem-solver that brings passion, enthusiasm and fresh ideas
• Proven track record of being organized, dependable and self-motivated
• Team builder and ability to successfully manage and develop a team
• Ability to work extended hours based on business needs
• Willingness to work a flexible schedule, and at various locations as needed
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• minimum 3 years experience as a Sous Chef or position of similar title and scope
• 3 years of total culinary management experience of high volume, complex food service operations
• Must have and maintain Food Handlers- Manager Certificate

Physical Requirements

• Ability to walk, sit, and stand for extended periods 
• Ability to safely lift, push or pull to 50 pounds to support with movement of materials and supplies.
• Ability to bend or squat as needed.