Sous Chef (East Madison)

About the role

The Sous Chef position reports to the Executive Chef and is responsible for developing and executing culinary results to exceed customer expectations, with oversight and supervision of dining staff, all service, production and presentation standards.

Our mission is to serve a thriving community where seniors live with dignity, connection and purpose.

Responsibilities

• Assist with menu writing and cost control utilizing appropriate recipes and costing measures
• Ensure the quality of all food products and standards are met, including preparation and final presentation
• Support the dining team with food production, execution, and presentation
• Assist with oversight of catering operations
• Maintain vendor relationships and inspect supplies, equipment, or work areas to ensure conformance to established standards
• Communicate with culinary leadership regarding equipment purchase or repairs
• Assist with purchasing of food and supplies, ensuring quality control practices are in place
• Determine production schedules and staff requirements to ensure timely delivery of services
• Maintain company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity
• Compile and record production or operational data
• Manage department controllable expenses, including food costs, labor, and overhead costs
• Assist with taking inventory

People

• Provide exceptional customer service to maintain resident satisfaction
• Assist with review process for production staff
• Instruct, train, and supervise cooks or other workers in food preparation, cooking, garnishing, or presentation
• Provide excellent customer service, including being attentive, approachable, greeting, and thanking customers