Sous Chef

About the role

The Sous Chef is responsible for the daily operations of the kitchen, providing professional leadership and direction to kitchen personnel.

Responsibilities

• Hires and trains Line Cooks and Dishwashers, under general direction of the Director of F&B
• Places food and supply orders
• Completes and documents safety audits and monthly in-service trainings
• Ensures correct plate presentation prior to dishes leaving the kitchen
• Oversees kitchen labor and food cost; monitors budget
• Prepares high quality food

Qualifications

• A high school diploma or equivalent is required, college or culinary training is preferred
• Previous leadership experience is preferred
• Must hold a Managers Food Handlers permit. This may be facilitated by Spectrum Retirement.
• Experience in an office environment, answering phones or customer service preferred.
• Must be self-motivated, organized, and professional. Must be able to work independently and handle multiple tasks at one time.
• Strong communication skills are critical. You will need to be able to work with potential residents, current residents, family members, and team members.

Benefits

If you join Spectrum as a full-time team member, your story will include eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options. All part-time and full-time team members are eligible to participate in our 401(k), for paid time off, holiday pay, Daily Pay and discounts through Perk Spot.

Pay

Compensation: from USD 19.50 - hourly

Schedule

Schedule: Full-Time