The Clinton Foundation convenes businesses, governments, NGOs, and individuals to improve global health and wellness, increase opportunity for girls and women, reduce childhood obesity, create economic opportunity and growth, and help communities address the effects of climate change. Because of our work, nearly 35,000 American schools have provided kids with healthy food choices in an effort to eradicate childhood obesity; more than 150,000 farmers in Malawi, Rwanda, and Tanzania are benefiting from climate-smart agronomic training, higher yields, and increased market access; working with partners, more than 8.5 million trees and tree seedlings have been planted to strengthen ecosystems and livelihoods; over 600,000 people have been impacted through market opportunities created by social enterprises and health and wellbeing programs in Latin America, the Caribbean, Asia, and Africa; through the independent Clinton Health Access Initiative, over 11.5 million people in more than 70 countries have access to CHAI-negotiated prices for HIV/AIDS medications; an estimated 85 million people in the U.S. will be reached through strategic health partnerships developed across industry sectors at both the local and national level; and members of the Clinton Global Initiative community have made more than 3,600 Commitments to Action, which have improved the lives of over 435 million people in more than 180 countries.
The Sous Chef assists the Executive Sous Chef in the production, preparation and presentation of food at The William J. Clinton Presidential Center; and assumes the responsibilities of the Executive Chef in his/her absence. S/he assists the Executive Chef in overall responsibility for activities of cooks and other personnel involved in preparing, cooking and presenting food in accordance with quality standards, productivity standards, cost controls, and forecast needs. S/he monitors team performance, product quality and production flow. S/he ensures compliance with health, safety, sanitation and alcohol awareness standards. S/he helps train, supervise, schedule and evaluate staff. The Sous Chef will also manage the Recycling Program and the Composting Program.
Manages recycling program; Manages cleaning schedule
Ensures all walk-ins are organized/cleaned daily; boxes, containers & equipment are handled appropriately; electric cords are wrapped
Works directly with Executive Chef on the process and execution of the Composting Program
Complies with all policies, standards/procedures applicable to the position (as set forth in operating manual), including attendance, time, quality control, and other standards.
The Clinton Foundation maintains a strong policy of equal opportunity in employment. It is our objective to recruit, hire, and retain the most qualified individuals without regard to race, color, religion, sex, sexual orientation or identity, national origin, age, disability, veteran status, or any other characteristic or status protected by applicable federal, state, or local law. Our equal employment philosophy applies to all aspects of employment, including recruitment, compensation, benefits, training, promotions, transfers, job benefits, and terminations.