Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $34.00 - $38.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
chiropractic care
mental health support
Pet insurance
Employee assistance program
401(k) retirement plan
Life insurance
Disability insurance
flexible spending accounts
Commuter Benefits
workers compensation
Paid holidays
sick leave
Paid Time Off
Civic engagement leave
Job Description
HomeFirst is a nonprofit organization established in 1980, dedicated to ending homelessness in the Bay Area. With nearly 45 years of experience, HomeFirst approaches homelessness as a critical social issue, emphasizing that housing is a fundamental human right. The organization offers low-barrier programming and systems leadership, meeting individuals where they are and providing essential support and resources to address both immediate and long-term housing needs. Known for its impactful work in homeless services and advocacy, HomeFirst stands as a beacon of hope and support in Santa Clara County.
The Boccardo Reception Center (BRC) is HomeFirst's largest homeless shelter and service facility in Santa Clara County, with a capacity to serve up to 250 unhoused persons. The center operates a fully permitted kitchen including a Food Warehouse, which facilitates the preparation and distribution of over 1500 meals daily. This kitchen is subject to strict regulatory compliance, including bi-annual health inspections and a Local Food Safety Certification Office (LFSCO) permit to support cooking, packaging, and delivery of meals to off-site locations.
The Sous Chef role at the Boccardo Reception Center is a full-time, non-exempt position offering hourly compensation between $34 and $38. Reporting directly to the Food and Kitchen Services Manager, the Sous Chef will play a pivotal role in the daily food production operations, ensuring high standards of food quality, safety, and sanitation. The position requires significant expertise in large-scale meal production planning, operational leadership, and team mentorship to uphold HomeFirst's mission and values, such as kindness, passion, and excellence.
The Sous Chef will manage a crucial part of the kitchen staff, directing food preparation tasks including seasoning, marinating, and cooking meals to meet specific culinary requirements. They will also oversee sanitation adherence following HACCP standards, manage inventory, order ingredients, and validate compliance with recipe specifications. In addition to operational responsibilities, the Sous Chef will contribute creatively to menu development, respond to customer feedback, and assist in budgetary controls by minimizing waste and optimizing resources.
Leadership is a vital component of this role, with expectations to organize and direct the kitchen area efficiently, ensure staff compliance with company values and procedures, and lead initiatives aligned with Global Quality Standards (GQS) and Lean Manufacturing principles. The role also emphasizes quality control through stringent hygiene practices and supplier inspections to maintain food safety and nutritional standards.
HomeFirst promotes a diverse, equitable, and inclusive work environment, acknowledging housing as a social justice issue. The organization is committed to equal employment opportunities and actively supports reasonable accommodations for individuals with disabilities. The role requires a candidate who values teamwork, accountability, and continuous improvement, and who is sensitive to the needs of the homeless community served by the organization.
The Boccardo Reception Center (BRC) is HomeFirst's largest homeless shelter and service facility in Santa Clara County, with a capacity to serve up to 250 unhoused persons. The center operates a fully permitted kitchen including a Food Warehouse, which facilitates the preparation and distribution of over 1500 meals daily. This kitchen is subject to strict regulatory compliance, including bi-annual health inspections and a Local Food Safety Certification Office (LFSCO) permit to support cooking, packaging, and delivery of meals to off-site locations.
The Sous Chef role at the Boccardo Reception Center is a full-time, non-exempt position offering hourly compensation between $34 and $38. Reporting directly to the Food and Kitchen Services Manager, the Sous Chef will play a pivotal role in the daily food production operations, ensuring high standards of food quality, safety, and sanitation. The position requires significant expertise in large-scale meal production planning, operational leadership, and team mentorship to uphold HomeFirst's mission and values, such as kindness, passion, and excellence.
The Sous Chef will manage a crucial part of the kitchen staff, directing food preparation tasks including seasoning, marinating, and cooking meals to meet specific culinary requirements. They will also oversee sanitation adherence following HACCP standards, manage inventory, order ingredients, and validate compliance with recipe specifications. In addition to operational responsibilities, the Sous Chef will contribute creatively to menu development, respond to customer feedback, and assist in budgetary controls by minimizing waste and optimizing resources.
Leadership is a vital component of this role, with expectations to organize and direct the kitchen area efficiently, ensure staff compliance with company values and procedures, and lead initiatives aligned with Global Quality Standards (GQS) and Lean Manufacturing principles. The role also emphasizes quality control through stringent hygiene practices and supplier inspections to maintain food safety and nutritional standards.
HomeFirst promotes a diverse, equitable, and inclusive work environment, acknowledging housing as a social justice issue. The organization is committed to equal employment opportunities and actively supports reasonable accommodations for individuals with disabilities. The role requires a candidate who values teamwork, accountability, and continuous improvement, and who is sensitive to the needs of the homeless community served by the organization.
Job Requirements
- High school diploma or GED
- 3-5 years of commercial cooking experience
- Culinary school certification or apprenticeship preferred
- Strong knowledge of HACCP and food safety standards
- Leadership and team management experience
- Ability to manage productivity, inventory, and quality in a fast-paced environment
- Experience working with the unhoused population preferred
- Experience in customer service preferred
- Ability to pass a clean drug test
- Ability to provide clear background check and fingerprint results
- Strong written and oral communication skills
- Physical ability to perform kitchen tasks including lifting up to 75 pounds
- Flexibility to prioritize and work under pressure
- Sensitivity to the needs of homeless individuals
- Ability to work effectively in a diverse team environment
Job Qualifications
- High school diploma or GED
- 3-5 years in commercial cooking
- Culinary school certification or apprenticeship preferred
- Strong understanding of HACCP and food safety standards
- Proven ability to guide and motivate a team
- Adept at managing productivity, stock, and quality in a fast-paced environment
- Experience working with the unhoused population preferred
- Experience in customer service preferred
- Must provide a clean drug test
- Must be able to provide clear background and fingerprint results
- Able to follow written and oral instructions and take direction
- Ability to work with people of diverse social backgrounds
- Strong written and oral communication skills
- High level of flexibility and ability to prioritize appropriately
- Ability to present oneself and the agency professionally
- Ability to work as a member of a team
- Walk, bend, twist, climb, balance, stoop, kneel, and crouch
- Able to regularly lift 50-75 lbs
- Sensitivity to the needs of homeless individuals and families
- Observant of the environment and people within it
- Desire to continually develop skills and increase knowledge
- Value being part of a coordinated team
- High level of professionalism with internal and external audiences
- Strong sense of accountability
Job Duties
- Preparing meals and food to meet specifications set by the Food and Kitchen Services Manager
- Oversee and execute food production including preparation, seasoning, marinating, and cooking
- Ensure kitchen staff adhere to standards, procedures, department rules and sanitation requirements
- Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
- Monitor inventory, order ingredients, and ensure daily production goals are met
- Contribute to the development of new menu items
- Ensure proper food temperatures when cooking and proper storage afterward
- Keep workstation and kitchen equipment clean, organized, and sanitized
- Lead quality control efforts ensuring compliance with HACCP and hygiene regulations
- Mentor and train team members to achieve culinary excellence
- Maintain budgetary controls by minimizing waste and optimizing resources
- Respond to customer feedback and implement improvements
- Take charge of kitchen opening, closing and other duties as directed by the Food and Kitchen Services Manager
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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