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The Food Shift Kitchen is Hiring a Sous Chef & Kitchen Coordinator

Join our team today!

Position: Sous Chef & Kitchen Coordinator

Reports to: Culinary Director

Pay Rate: $20 per hour

Hours: Approximately 9:30 – 2 pm M-Thursday, 18 hrs per week (subject to change)

Classification: Part Time, Hourly, Temporary

Location: Alameda, CA


Food Shift is a project of Earth Island Institute and is dedicated to building sustainable solutions that reduce wasted food, increase access to nutritious food, and provide employment for disadvantaged populations.  

The responsibilities of the Sous Chef & Kitchen Coordinator are vital to the everyday operations and production at The Food Shift Kitchen. This role helps the Culinary Director to remain involved in maintaining controls in kitchen production and able to instruct apprentices in culinary skills.  While these task are performed by the Sous, they are supported and supervised closely by the Chef/Culinary Director. By retrieving, organizing, cooking, and delivering food, the Sous Chef & Kitchen Coordinator will play a critical role in expanding and executing on food service contracts that bring in revenue to sustain and grow the program.

The ideal candidate has culinary experience, passion for our mission, willingness to take on any challenge, a positive attitude, and an ability to work both independently and collaboratively in a fast-paced environment. The Food Shift Kitchen is a new and evolving program so comfort with a start-up environment is important.  We are looking for someone who enjoys teaching others, a strong communicator, adaptable to change, and interested in investing in the continuous improvement of the program.  

About The Food Shift Kitchen:

The Food Shift Kitchen is a non profit social enterprise that provides nutritious food for the community and employment for individuals with barriers to employment.

The Food Shift Kitchen is housed at Alameda Point Collaborative (APC), a housing community for formerly homeless individuals and families in the City of Alameda.  The Food Shift Kitchen provides job training and employment to APC residents through a kitchen apprenticeship program.  After completing a 6 month training program kitchen apprentices receive a certificate that will support them in acquiring work in the foodservice industry.

While the The Food Shift Kitchen is part of a non-profit organization, we embrace the spirit of social enterprise.  After witnessing so many nonprofits in our sector struggle with limited capacity, infrastructure, and revenue, we are committed to building a financially sustainable, socially conscious operation that can scale.  This means that while we deliver on our mission to reduce waste, feed people, and provide jobs, we are also exploring opportunities for revenue generation.  This is a fundamental component of our model.  We are inspired and influenced by the success of DC Central Kitchen and we aim to grow significantly in the next couple years, becoming a critical Bay Area program and model for the rest of the nation to follow.

Visit us at


  • Procuring
    • Raw product
    • Packaging
    • Sundries
    • Paper goods
  • Receiving
    • Raw product
    • Packaging
    • Sundries
    • Paper goods
  • Stocking
    • Raw Product
    • Prepared product
    • Packaging prepared product
  • Inventory
    • Raw Product
      • estimated weight of raw
    • Prepared product
      • Units of items
        • Sold
        • Donated
        • Consumed
    • Equipment
    • Paper goods
    • Cleaning supplies
    • Packing supplies
    • Equipment Inventory
  • Executing cleaning schedules
    • Daily
    • Weekly
    • Monthly
  • The sous would be the MOD [manager on duty] in the chef/Culinary Director’s absence.


  • Passion and drive to contribute to Food Shift’s mission.
  • Must have valid CA Driver’s License and a clean driving record.  
  • Hold current Servsafe manager certificate
  • Experience and knowledge of HACCP and FIFO
  • Ability to execute administration and logistics flawlessly
  • Experience mentoring and teaching others
  • Understanding of culinary terms and knowledge of vegetable substitutions
  • Organization and attention to detail
  • Patience, compassion, and clear communication
  • Dedicated to recycling, composting, and keeping as much food as possible out of the waste stream.


  • Manage and execute logistics of food pickups and dropoffs including food pickups in SF and delivery to clients through the region.
  • Maintain and manage a cleaning schedule.
  • Support with purchasing ingredients, supplies, and equipment.
  • Maintain, label, and organize inventory.    
  • Support CD with tracking of kitchen metrics including food loss.
  • Support with adhering to food safety policies.
  • Assists CD in creating and executing a cleaning schedule
  • Assists CD in creating and executing HACCP
  • Assists CD in creating and maintaining FIFO system
  • Support with the mentoring and teaching of apprentices and volunteers – including food safety, kitchen protocols, and Food Shift values.

This position reports directly to the Culinary Director.

  • All final decisions are made by Chef/Culinary Director.
  • All training for this position are by Chef/Culinary Director.
  • Reporting to the Chef/Culinary Director throughout the day is mandatory.
  • Filling out all daily reports for the Chef/Culinary Director review is mandatory.
  • Any issues with vendors are reported to, and dealt with by the Chef/Culinary Director.
  • Any issues with apprentices are reported to, and dealt with by the Chef/Culinary Director.
  • Any issues with the facility are reported to, and dealt with by the Chef/Culinary Director.

Physical Requirements:

  • Ability to stand, bend, stoop, sit, walk, twist and turn.
  • Ability to use a computer, keyboard, and calculator.
  • Ability to lift 50 lbs.

To Apply:

To apply, please send a resume, cover letter, and three professional references to and Applications will be reviewed on a rolling basis. We encourage applicants to apply as soon as possible.

Earth Island Institute provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws.