Sous Chef

About the role

This position is responsible for overseeing and coordinating the activities of kitchen workers to prepare and cook food for facility residents and employees, as well as assisting in organizing and directing food preparation for special occasions.

Responsibilities

• Assists in managing the day-to-day operations of the kitchen and its employees.
• Coordinate food production schedules and ensure the highest quality, taste, and presentation.
• Participate in food preparation, produce food consistently high in quality, taste, and presentation, and expedite food items.
• Draft kitchen goals, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, and enact approved profit-oriented and cost-saving ideas/activities.
• Assured adherence to all health department, sanitation, and food handling guidelines regarding quality, preparation, recipes, and presentation; trained kitchen staff.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection.
• Ensure that food products, presentation, and plating are of the highest quality and are prepared to serve promptly.
• Monitor holding and storage operations, stocking, and food rotation and guarantee that food service sanitation standards are met.
• Perform all other related duties as assigned.

Skills

• Effective oral and written communication skills appropriate to the audience's needs.
• Ability to develop and deliver effective presentations live via online or virtual mediums.
• Demonstrates a high level of accuracy, even under pressure.
• Excellent organizational skills.
• Ability to perform work independently with minimal supervision.
• Ability to exercise sound judgment and make decisions based on accurate and timely analysis.

Qualifications

• Education: High School/GED (essential); Associate Degree in Culinary Arts (preferred); equivalent experience may be substituted for education.
• Experience: Minimum 5 years food service experience as a cook (essential); preferred 2 years as a lead cook with knowledge of food safety, sanitation, proper storage, and handling procedures.
• Credentials: ServSafe certification (preferred).

Requirements

• Physical demands: Must be able to remain stationary 20% of the time; occasionally move about the office to access file cabinets, office machinery, etc.; constantly move to position oneself to maintain files in file cabinets or to perform essential job functions.
• Lifting/carrying: Seldom: 26‑50 pounds; Occasionally: 26‑50 pounds; Frequently: 11‑25 pounds; Constantly: 1‑10 pounds.
• Must occasionally ascend or descend stairs to provide essential services.
• Must effectively communicate information and ideas so that others clearly understand the exchanged information.
• Must consistently work in an office and assisted living facility atmosphere.

Pay

Hourly range: $35.00‑$37.00

Schedule

Tuesday‑Saturday: 6 am‑2:30 pm