Sous Chef

Job Description

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

• 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

Additional Information

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.

Spectrum Retirement Communities strongly encourages all team members to be fully vaccinated against COVID-19, however, the vaccine is not a requirement to work with us.

Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status, or any other characteristic protected by federal, state or local law.