About Hope Blooms:
Hope Blooms is an ever-evolving, youth-driven Registered Charity and Social Enterprise rooted in the North End of Halifax. Our goal is to foster an environment where youth are engaged in becoming active change agents and disrupt the cycle of poverty in their community, which has experienced racialized poverty for generations. We do this through long term, youth driven, innovative experiential education focused on food sovereignty, diverse mentorship, and social entrepreneurship.
Position Summary:
The Sous Chef, Kitchen Manager & Social Business Coordinator is a dynamic, hybrid leadership role at the heart of Hope Blooms’ food operations and social enterprise. This person is responsible for leading kitchen production as a skilled culinary professional, managing day-to-day kitchen operations including food safety and inventory, and contributing to the growth and sustainability of Hope Blooms’ social business including product lines, youth programming, and community events. The ideal candidate is an experienced culinary professional with a passion for community, a head for business, and the heart of a mentor.
Key Responsibilities
- Sous Chef Lead daily kitchen production, preparing Hope Blooms’ signature herb-based products, sauces, dressings, and fresh food items to meet quality, volume, and order targets. Support menu and recipe development in alignment with the organization’s seasonal harvests and community food values. Assist with food preparation for all youth programming events, community meals, and catered engagements. Train and mentor youth and staff in culinary techniques, kitchen professionalism, and food craftsmanship. Maintain high standards of culinary quality and consistency across all products and programs. Coordinate with the Kitchen Manager on prep schedules, batch production, and event catering logistics.
- Kitchen Manager & Food Safety Oversee all daily kitchen operations including scheduling, workflow, cleanliness, and staff coordination. Develop, implement, and maintain HACCP plans and CFIA-compliant food safety programs. Conduct routine inspections of production areas, equipment, and employee practices to ensure regulatory compliance. Lead root cause analysis for food safety deviations, customer complaints, and non-conformances. Manage allergen control programs, sanitation schedules, and pest control protocols. Maintain accurate records for traceability, sanitation logs, temperature monitoring, and regulatory reporting. Oversee testing and release of finished goods; coordinate with third-party labs as required. Train all kitchen staff on food safety policies, CFIA requirements, and proper handling procedures.
- Inventory Control Manage raw material, packaging, and finished goods inventory across the facility. Maintain relationships with suppliers and set reorder points and safety stock levels to prevent production shortages. Conduct and oversee cycle counts and annual physical inventories; reconcile variances in a timely manner. Implement FIFO/FEFO procedures to minimize waste, spoilage, and expired products. Maintain accurate labeling, lot tracking, and documentation to support product traceability and recall readiness. Track inventory data in QuickBooks Online; support Accounts Payable and Accounts Receivable as needed.
- Social Business & Enterprise Support the growth of Hope Blooms’ social enterprise by contributing to product development, sales strategy, and community market participation. Work with the leadership team on customer orders, sales forecasts, and go-to-market planning for Hope Blooms’ product lines. Help track business performance metrics, including production costs, margins, and revenue targets. Represent Hope Blooms at markets, pop-ups, and community events as a brand ambassador. Support youth in understanding the connection between food production, entrepreneurship, and community wealth-building. Identify and explore partnership, wholesale, and distribution opportunities to expand Hope Blooms’ social enterprise reach.
- Qualifications Required Culinary training/experience. 2+ years of experience in a kitchen leadership role (Sous Chef, Kitchen Lead, or similar). Demonstrated knowledge of food safety regulatory requirements (HACCP, CFIA). Hands-on experience with inventory management; proficiency in Microsoft Office Suite and QuickBooks Online. Experience in a social enterprise, community food organization, or values-driven business is a strong asset. Proven ability to work with cross-functional teams, manage multiple priorities, and deliver results under pressure. Strong analytical, problem-solving, and root-cause investigation skills. Excellent written and verbal communication skills; ability to work effectively with youth, staff, and community partners.
- Physical & Work Environment Requirements Ability to stand, walk, and work on a production floor for extended periods. Occasional lifting of up to 50 lbs. Exposure to varying temperatures (refrigerated, ambient, and warm production areas). Must be able to wear required PPE including hairnets, gloves, safety shoes, and hearing protection. Availability to respond to urgent production or food safety issues outside of standard hours as needed.
Pay: From $22.00 per hour
Work Location: In person
