Sous Chef

Join to apply for the Sous Chef role at Atria Management Company Responsibilities Prepare and cook meals for residents, staff, and guests in the community according to Company standards. Supervise daily kitchen operations, including meal preparation, purchasing, cost control, sanitation, safety, and staff training. Oversee the ancillary dining venues along with dishwashers and prep cooks. Ensure all food is received, stored and prepared according to Company standards. Maintain kitchen and food storage areas in a clean, safe, and sanitary condition at all times. Be responsible for overall food quality and presentation according to established recipes and approved menus. Provide a high level of customer service and promote a restaurant-style dining atmosphere. Conduct Pre-Meal stand-up for all dining and kitchen staff. Document temperatures of food prior to service, as well as refrigeration and freezer temperatures. Prepare and ensure snacks and beverages are available to residents at all times. Keep kitchen floors clean (sweep and mop) and trash emptied. Assist with planning, preparation, and execution of special events, banquets, and theme meals. Operate and maintain kitchen equipment in a clean and sanitary manner. Work closely with the Chef du Cuisine to keep residents satisfied with food and dining programs. Foster a strong sense of teamwork and cooperation among all staff. Assist with planning, preparation, and execution of the Art of Atria Dining enhancement programs. Responsible for interviewing, hiring, training, developing, and evaluating assigned staff; assist with budget management for items such as linen, table settings, supplies, payroll, and special events. Assist with menu planning and development based on residents’ preferences. Adhere to Quality Enhancement standards and standard food safety practices; train staff accordingly. Assist with in-services and may perform other duties as needed and/or assigned. Qualifications High School Diploma or General Education Degree (GED). Culinary training preferred. Minimum of three (3) to five (5) years of experience as a lead cook or chef in hospitality or healthcare. Serve Safe and/or Food Handler’s permit as required by state law and/or Company standards. Able to read and follow recipes and production guides, cleaning schedules, and logs. Knowledge of food handling, preparation, cooking, and service. Strong written and verbal communication skills. #J-18808-Ljbffr

Created: 2025-09-17