Sous Chef

About the role

RiverWoods Exeter is currently hiring for a Sous Chef to come and join our team! The Sous Chef role is a unique opportunity for the right individual to further develop their career in culinary arts. Our food philosophy is based on preparing the highest quality culinary experience for our residents and guests cooking from scratch utilizing only the freshest ingredients possible. You will be able to hone your culinary skills and use creativity to develop and implement new recipes and strategies. Our menus and event execution would rival that of a 4 or 5-star hotel.

RiverWoods Group: Northern New England’s Largest Family of CCRCs Three Communities, One Philosophy: Providing Community and Peace of Mind Since 1994, every day we honor our founding premise: we are here to make things better. Everyone who works here, who serves on our board, who comes to live at one of our communities is connected to this concept. We are about making things better for people, every day. We believe that growing older should enhance, not diminish, the opportunity for a productive and rewarding life.

Schedule

Typical schedule would be Tuesday–Saturday working 9:30am to 6pm; however alternative later shifts may be needed on some days as this role has the potential to float through the different kitchens at RiverWoods Exeter to support overall operations as needed on any given day.

Benefits

• Medical and Dental Insurance within 30 days of starting work
• 403(b) Retirement plan with a company match
• Earned Time off, starting at 15 days
• 6 Paid Holidays, 4 Personal Days
• Wellness Programs
• DailyPay partnership – work today and get paid tomorrow
• On-site fitness opportunities
• Employee meal program
• Education assistance/Tuition Reimbursement

Responsibilities

Under the direction of the Chef, the Sous Chef performs the following functions:

• Plan, forecast, communicate and oversee food preparation and timing to ensure à la minute production to the plate and meal of service
• Be present, active and engaged in directing and supporting the preparation and service of meals at the assigned meal period
• Plan and conduct a daily production meeting for each shift with all production team members, to review menus, production amounts, techniques and procedures
• Plan and provide on-the-job culinary training for all production and utility personnel
• Provide input to menu development
• Participate in our newly founded resident run Dining Committee

Qualifications

• Associate Degree in Culinary Arts or equivalent experience
• Minimum of three (3) years as a sous chef, line cook in a hotel, restaurant, hospital or school is preferred
• ServSafe Certification