Position Summary

In this role, you will be responsible for the successful operation of the Culinary Department for a senior living community. The Sous Chef will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. This role may supervise hourly associates and will work with the dining leadership team to develop new menus and assist with ordering.

Essential Functions, Key Duties, & Responsibilities

• Assist the dining leadership team with managing cost controls and control expenditure.
• Oversee breakfast, lunch, and dinner production and service to ensure quality meal production, presentation, and production.
• Prepare daily meal offerings as outlined on menus utilizing standardized recipes.
• Coordinate meal prep for following day.
• Alter or adapt recipes to accommodate special dietary needs of residents or to improve recipes.
• Coordinate and participate in meal service.
• Monitor portion control to meet residents’ requests and minimize waste.
• Assist with coordinating and executing community special events.
• Keep storerooms, coolers, and freezers rotated and clean.
• Ensure all food or supplies are dated, labeled, and stored in accordance with local, county, state and federal regulations.
• Maintain a sanitary, orderly, and safe kitchen environment.
• Notify dining leadership team about malfunction of equipment or appliances.
• Assist with scheduling, hiring, training, counseling, and termination of staff as deemed appropriate.
• Ensure compliance with all regulations.
• Perform other duties as assigned.
• Comply with all policies and procedures and any updates.

Position Requirements

Education: Culinary Degree required

Licenses/Certifications: State Food Service Sanitation License

Experience: 2+ years of Culinary Supervisor experience

Skills & Abilities:

• Excellent written and verbal communication skills

Travel: N/A