Sous Chef - FT

About the role

Prepare and cook meals for residents and assist in all aspects of food service operations under the direction of the Executive Chef or the Director of Dining Services. The Sous Chef is responsible for providing high-quality dining service in accordance with approved menus, diet specifications, sanitary practices, and resident preferences.

Responsibilities

• Provide interim leadership and oversight for the kitchen staff, managing all daily workflow and operational needs when the Executive Chef and Director of Dining Services are not present.
• Prepare all food according to planned menus and recipes, delegating as appropriate to cooks, ensuring residents are served high-quality meals that are properly portioned, visually appealing, appetizing, nutritional, and meet special dietary requests.
• Consult with the Director of Dining Services or Executive Chef on any menu changes.
• Ensure all food is served at the correct temperature and charted appropriately.
• Assist with purchasing food and supplies, keep inventory records and accounts as directed, to maintain stock levels.
• Record temperatures of refrigerators, freezers, and dishwashers.
• Conduct quality assurance tests for all food items.
• Conduct daily pre-meal meetings and expedite the Chef’s line during peak hours.
• Help supervise and assist other cooks, servers, and dishwashers.
• Review upcoming menu items to ensure all necessary ingredients are stocked and pulled to prepare as directed by recipes.
• Maintain awareness of team dynamics, inventory, safety, cleanliness, budget, and expenses.
• Understand and maintain strict adherence to all food safety protocols, including cooking, equipment, and storage temperatures and techniques, and kitchen sanitation.
• Assist in food preparation for special meals and parties.
• Follow community fire safety and infection control practices and promptly report any unsafe conditions or equipment.
• Maintain a safe and secure environment for staff, residents, and guests following established safety standards, policies, and procedures.
• Understand and comply with Federal, State, and local regulations, and company policies and procedures concerning the department.
• Promote and lead with a spirit of teamwork and open communication through consistent mentoring, coaching, and recognition program utilization, in alignment with MBK principles and core values.
• Perform other duties and special projects as assigned or requested by the Executive Chef or Director of Dining Services.

Requirements

• High School Diploma or equivalent (GED), required.
• Culinary training certification and/or degree, preferred.
• ServeSafe Certification, required.
• Current Food Handler's permit, required.
• 3+ years of work experience cooking and quality food preparation, food purchasing, kitchen safety, sanitation, and menu preparation in a similar environment/industry.
• 6+ months of work experience in a supervisory or lead role, preferred.
• Must be 18 years or older or have a proper work permit and authorization documentation.
• Must complete required background clearance, health screening, and provide negative TB test results within 7 days of employment (must be within the last 6 months).
• Must have excellent communication skills, including the ability to speak, write, and read English.
• Must have solid PC skills and be familiar with Microsoft Office Suite (e.g., Word, Excel, Outlook, etc.) and office equipment (e.g., scanners, copiers).
• Must possess the ability to deal tactfully and professionally at all times with personnel, residents, family members, and guests.
• Must possess strong organizational, problem-solving, and time management skills.
• Must possess the ability to make sound, independent decisions when circumstances warrant, remain calm, and effectively manage conflicts, stressful, or emergency situations.
• Must possess the ability to write menus, with a focus on nutrition, seasonal preference, budget constraints, and presentation, resulting in high resident satisfaction in accordance with policy and procedures.
• Must be mobile and able to perform the physical requirements of the job, including standing for prolonged periods, walking, bending, kneeling,