Sous Chef

About the role

The Sous Chef will work on‑site in Nairobi County, supporting the Head Chef in delivering nutritious, high‑quality meals for students, staff and visitors of a nonprofit education organization. This full‑time role combines hands‑on cooking with menu development, inventory control and adherence to strict food safety standards.

Key responsibilities

• Assist the Head Chef with daily menu planning and preparation of meals for up to several hundred diners.
• Cook and plate dishes according to established recipes, ensuring consistency and quality.
• Maintain food safety and hygiene standards, performing regular kitchen sanitation checks.
• Manage kitchen inventory, conduct stock counts and coordinate timely ordering of supplies.
• Supervise and coordinate kitchen staff, organizing workstations for efficient service during school hours and special events.
• Collaborate with program staff to accommodate dietary restrictions and minimize food waste.

Required profile

• Professional culinary background with experience in large‑scale or institutional kitchens (schools, cafeterias, catering).
• Demonstrated ability to lead a kitchen team and communicate clearly.
• Strong organizational skills, attention to detail and ability to work in a fast‑paced environment.
• Commitment to the organization’s mission and ethical standards.
• Eligibility to work on‑site in Nairobi County and comply with local health and safety regulations.

Required skills

• Food preparation and cooking techniques, including basic baking.
• Food safety knowledge, hygiene standards and kitchen sanitation procedures.
• Menu planning, portion control and inventory management.
• Supervisory and team‑coordination abilities.