Company description

About Emma’s Torch

Emma’s Torch is a non-profit social enterprise that empowers refugees, asylees, and survivors of human trafficking through culinary training, job placement support, and professional development. Through our paid, full-time culinary apprenticeship programs, students gain hands-on experience while working in our social venture businesses, including our cafes, catering operations, and CPG production.

We believe in celebrating the talent, resilience, and potential of our students and honoring our namesake, Emma Lazarus, whose words on the Statue of Liberty continue to inspire our mission.

Learn more: www.emmastorch.org

Position Summary

The Sous Chef (SC) at the Brooklyn Public Library Café is a key member of the Culinary Team, responsible for leading daily kitchen operations, ensuring culinary excellence, and contributing to student learning and success. Reporting to the Culinary Operations Manager (COM), the SC ensures that every dish reflects Emma’s Torch’s gold standards of quality, presentation, and consistency.

This role is ideal for someone who is passionate about food, mentorship, and building inclusive pathways in the culinary industry. The BPL Sous Chef thrives in a quick-service environment while also helping to shape seasonal menus, implement kitchen systems, and coach students as they gain real-world experience.

Key Responsibilities
1. Uphold Culinary Excellence and Consistency (50%)

Execute and uphold Emma’s Torch gold standards across all café service periods.
Lead daily line checks, ensuring food quality, presentation, and portion control.
Ensure adherence to recipes, plating guidelines, and allergen protocols.
Maintain a clean, safe, and organized kitchen space in compliance with DOH standards.
Troubleshoot and resolve service-related issues in real-time.
2. Lead Daily Kitchen Operations and Student Training (30%)

Manage kitchen workflow, including prep, service, transitions, and breakdown.
Provide on-the-line coaching and culinary demonstrations to reinforce student learning.
Track student performance and partner with the Education & Student Support team (ESS) for formal assessments.
Support purchasing, inventory, and food cost management in line with internal systems and standards.
3. Collaborate on Specials, Menus, and Culinary Initiatives (20%)

Develop and execute weekly specials in collaboration with the COM and fellow Sous Chefs.
Contribute to the planning and implementation of seasonal menu updates.
Participate in cross-site operational planning and innovation meetings.
Share feedback and ideas to improve dish performance, training methods, and guest experience.
This job description is intended to convey essential information about the scope and requirements of the position. It is not an exhaustive list of responsibilities and may be updated to reflect organizational needs.

Requirements & Qualifications

1–3 years of progressive Back-of-House experience (e.g. prep, line, production, catering).
Culinary degree or equivalent training preferred.
Strong interest in teaching, mentoring, and workforce development.
Knowledge of kitchen systems and BOH operations (e.g. inventory, food cost, sanitation).
Excellent communication and leadership skills.
Proficiency in Google Suite and/or Microsoft Office.
Food Protection Certificate required.
Full-time availability, including early mornings, weekends, and occasional evenings.
Ability to lift up to 50 lbs and remain on your feet for extended periods.
Trauma-informed, inclusive, and student-centered mindset.
Proficient in English; additional languages a plus.
What We Offer

A collaborative, mission-driven work environment.
Opportunity to lead and grow in a respected and impactful culinary nonprofit.
Supportive team culture centered around values of dignity, empowerment, and inclusion.
Access to professional development and training opportunities.
Equal Opportunity Employer

Emma’s Torch is an equal opportunity employer. We strongly encourage individuals from underrepresented communities—including refugees, immigrants, people of color, LGBTQ+ individuals, and people with disabilities—to apply.

Job description

The Sous Chef will work alongside the Kitchen Operations Manager to provide a safe and constructive work environment for the students, teach the students all aspects of production and service in a restaurant environment, maintain a high standard of cleanliness, organization, & food quality, and manage the day-to-day back of house & service operations.

The Sous Chef position at Brooklyn Public Library is a unique opportunity to work in a quick service environment that allows you to be actively involved in all aspects of the operation, as well as practice and develop your teaching and leadership skills as you work with our unique student base.

Key Areas of Responsibility:

Teach and manage all kitchen staff
Mentor and support students throughout their apprenticeship
Operate as the primary manager of day to day operations in the restaurant or cafe
Be an example and mentor for work ethic, conduct, training, organization, sanitation, and professionalism
Assist with scheduling, menu development, costing, inventory, labor control, and DOH guidelines
Family meal and creation of specials with an understanding of product utilization, organization, and cleanliness of storage areas
Respond to guest inquiries as needed
Maintain facilities and equipment according to DOH standards

Compensation

this position is: salaried, $64,350 - $75,000

Application instructions

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Deadline

no deadline