Sous Chef

• Provide a high level of customer service and promote a restaurant style dining atmosphere
• Work closely with the Executive Chef and/or Executive Director to keep residents satisfied with food and dining programs
• In the absence of the Executive Chef, oversee the staff and daily operation of the kitchen ensuring high standards for food preparation and service
• Assign tasks, coach, train and develop kitchen staff as requested by the Executive Chef
• Creat a strong sense of team work and cooperation among all staff
• Ensure that all food is received, stored, and prepared according to Company standards
• Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times
• Responsible for the overall food quality and presentation of meals according to established recipes and approved menus
• Assist the Executive Chef with management of the budget for items such as linen, table setting supplies, uniforms, payroll, and special events
• Assist Executive Chef in menu planning and development based on resident likes and dislikes
• Adhere to and train staff on standard food safety practices
• Assist with planning, preparation, and execution of special events, banquets, and theme meals
• When applicable acquaint new residents with menus, seating, and dining options and hours
• Attend and/or Conduct Pre-Meal stand up for all dining and kitchen staff
• Document temperatures of food prior to service, refrigeration and freezer temperatures
• Prepare and ensure snacks and beverages are available to residents at all times
• Assist with keeping kitchen floors clean (sweeps and mops) and trash emptied
• Assist with the transportation and storage of food and supplies
• Operate and Maintain kitchen equipment in a clean and sanitary manner
• Assist Executive Chef with in-services
• May perform other duties as needed and/or assigned

• High School Diploma or general education degree (GED)
• Communicate effectively in English with employees and residents, as well as read and write English
• Basic mathematical skills to accurately calculate food purchasing and adhere to set budgets
• Strong attention to detail and quality
• Minimum of 3-5 years experience as a lead cook or chef in a hospitality or healthcare environment
• Serve Safe Certification
• Able to read and follow recipes and printed production guides, cleaning schedules, and logs
• Knowledge of food handling, preparation, cooking and service
• Able to build positive and strong relationships with employees, coworkers and residents
• Focused and dedicated to provide excellent customer service
• Able to work in a demanding environment and juggle multiple competing tasks and demands
• Accept direction from superiors or other experienced staff
• Share job knowledge or resident information with others as needed
• Give and welcome feedback
• Must demonstrate high standards of ethics and personal accountability

Culinary Training preferred

• Competitive Pay
• Paid Holidays & PTO
• Comprehensive Health Plans
• Career Advancement Opportunities
• Tuition Reimbursement
• Employee Loyalty Rewards Program
• Retirement Savings Plan with Employer Match
• Rewards & Recognition
• Health & Safety