Sous Chef

About the Role

We are looking for a Sous Chef who prepares food in accordance with company standards and federal, state, and local guidelines to ensure quality nutritional services are provided daily. The role involves maintaining culinary services in a clean, safe, and sanitary manner while supervising kitchen operations and staff.

Responsibilities

• Operations Management (50%)
  • Supervise day-to-day kitchen operations to ensure timely and efficient meal service.
  • Prepare food following planned menus, recipe cards, and quality standards.
  • Portion food products according to standard sizes, recipes, and portion control procedures.
  • Monitor food inventory and report usage to supervisors for production and menu planning.
  • Review raw quantities for preparation and estimate required portions.
  • Assist in maintaining food and supply inventory, including stocking, ordering, and notifying supervisors of shortages.
  • Ensure residents’ dietary needs are met through nutritional recipes and menu plans reviewed by a Registered Dietitian or Dietetic Technician.
  • Maintain clean and safe work areas and equipment, including grills, ovens, refrigeration, and sanitation schedules.
  • Assist with planning and executing catering needs and special events.
  • Ensure proper shutdown of the kitchen and equipment.
• Quality, Compliance, and Risk Management (15%)
  • Ensure consistently high-quality food production and presentation.
  • Follow special diet orders and portion control procedures to meet residents’ individual needs.
  • Maintain clean and sanitary culinary work areas and equipment.
  • Adhere to quality assurance, infection control, and universal precaution practices.
  • Share observations to improve departmental quality and efficiency.
  • Attend departmental meetings and in-service training as scheduled.
• People Management and Development (15%)
  • Supervise cooking staff and foster a positive work environment.
  • Interview, select, and orient new direct reports.
  • Define and promote performance expectations for high-quality, consistent performance.
  • Evaluate job performance and provide developmental guidance.
  • Monitor accountability with organizational requirements and address non-compliance.
  • Participate in training programs, including in-service, on-the-job, and orientation.
  • Ensure sufficient staffing plans for absences or vacancies.
  • Respond thoughtfully to staff questions and work product reviews.
• Customer Relations and Service Delivery (10%)
  • Listen and respond to the needs of residents and staff.
  • Maintain confidentiality of resident care information.
• Administration and Reporting (10%)
  • Maintain accurate records in compliance with company, federal, state, and local standards.
  • Maintain production orders and usage logs.
• Perform all other duties as assigned.

Requirements

• Education
  • High school diploma or equivalent required.
  • Associate degree or certification from a culinary arts training program preferred.
  • ServSafe certification required or willingness to obtain within a reasonable timeframe.
• Experience
  • Two years of quantity and/or restaurant-style cooking experience required.
  • One year of experience in direct food service operations supervision preferred.
  • Strong knowledge of cooking methods, food trends, quality, production, sanitation, and presentation.
  • Experience in food cost control, operational management, purchasing, inventory control, and menu planning.
  • Proficiency with Windows, Microsoft Office (Word, Excel, PowerPoint), and the internet.
  • Proficiency with Point of Sale (POS) and diet management software preferred.
• Other Requirements
  • Must be able to read, write, speak, and understand English.

Working Conditions

• Sitting: Up to 4 hours/day
• Standing: Up to 8 hours/day
• Walking: Up to 8 hours/day
• Lifting, transferring, pushing, or pulling: Up to 50 pounds
• Driving: Up to 6 hours/day
• Travel: Minimal overnight travel
• Work weekends, evenings, and holidays as scheduled
• Exposure to falls, burns, odors, and cuts during the workday
• Subject to sudden temperature changes when entering/leaving refrigerators/freezers
• Occasional exposure to residents with various disease processes
• May be exposed to infectious waste, disease, or conditions, including AIDS and Hepatitis B viruses
• Risk Category for Exposure to Bloodborne Diseases: II