Job Description

Job Description

Job Description

Pay: $55,000.00 - $62,000.00 per year ($28-$32 per hour): 35-45 hours per week

Job Summary

Fresh Fit Meals is seeking a hands-on Sous Chef to help lead daily production in our meal prep kitchen. Our company goal is to make people healthier. This role supports the Head Chef in executing high-volume, consistency-driven batch cooking while maintaining top standards for food quality, safety, cleanliness, and efficiency. The Sous Chef will supervise production staff during shifts, ensure recipes are followed accurately, and help optimize prep, cook, and packaging workflows so meals go out on time, and ordering food.

Requirements

• 2+ years of experience as a Sous Chef, Lead Line Cook, or Kitchen Supervisor (high-volume preferred)
  • We will make average 9000 to 11,000 meals per week
  • Lots of batch cooking and proper portioning of all meals
• Strong understanding of batch cooking, prep planning, and production execution
• Solid food safety knowledge; ServSafe certification preferred (or willingness to obtain)
• Comfortable leading a team and holding standards under time pressure
• Ability to lift 40–50 lbs, stand for long periods, and work in a fast-paced kitchen environment
• Strong organization, communication, and attention to detail
• Must be available in the mornings and weekends
• Must be coachable

What Success Looks Like

• Meals are produced on schedule , on spec , and with consistent portioning and quality
• The team follows SOPs, sanitation, and labeling standards every shift
• Minimal waste, strong organization, clean stations, and smooth handoffs across prep → cook → chill → pack
• The Head Chef can trust execution and delegation when they’re off the line
• Sous Chef can run the kitchen so the Head Chef can execute other tasks needed

Key Responsibilities Production Leadership

• Lead daily production shifts, assigning stations and managing workflow to hit volume targets
• Support the Head Chef in planning and executing weekly production schedules
• Maintain pace and accuracy during high-volume prep and cook days

Recipe Execution & Quality Control

• Execute and enforce standardized recipes, batch procedures, and plating/pack standards
• Conduct quality checks for taste, texture, appearance, and consistency
• Ensure portion control and yields meet targets; identify and correct deviations fast

Food Safety & Sanitation

• Uphold food safety standards (time/temperature controls, cooling logs, allergen awareness, cross-contamination prevention)
• Ensure proper labeling, dating, storage, and rotation (FIFO)
• Maintain a clean, organized kitchen; lead opening/closing checklists and daily deep-clean routines

Team Supervision & Training

• Train and coach kitchen team members on recipes, knife skills, station setup, sanitation, and speed/accuracy
• Provide real-time feedback and direction during service/production
• Help reinforce a professional, respectful, accountable kitchen culture

Inventory & Organization Support

• Assist with receiving, organization, and storage of product and supplies
• Flag low inventory and communicate needs to the Head Chef
• Help reduce waste through smart prep, yield management, and proper storage practices

Process Improvement

• Identify bottlenecks and propose improvements to batch cooking, packaging flow, and station layouts
• Help maintain and improve SOPs for prep, production, labeling, and cleaning

Schedule & Work Environment

• Typical schedule: Mostly mornings and some midshift work.
• Production kitchen environment: standing, lifting, repetitive tasks, hot/cold areas

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

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