Sous Chef - Full Time

JOB SUMMARY:Primarily responsible for oversight of all food production. Participates in the preparation and service of all food items: entrees, soups, starch, vegetables, salads, desserts, breads, rolls, etc. Assists with menu planning, as necessary. Acts as liaison for special function planning, set-up, and execution. Assists in preparing food for Healthcare Services dining according to dietary specifications. Assists as needed with utility work.Job Duties (Essential)Maintains the highest standards in the preparation and presentation of all food.Directly supervises the operations of the Dining Services kitchen(s) to include food receiving, storage, preparation, service, and subsequent clean-up including dish room personnel.Makes daily inspection of all dining services spaces to ensure proper sanitation, safety in food handling and storage in accordance with regulatory code. Areas include, but are not limited to main kitchen, health services pantries, all storerooms, walk-ins, and reach-in refrigeration units, floors, equipment, and work areas.Oversees daily storage and utilization of leftovers.Performs routine sanitation audits. Reports deficiencies to the Executive Chef and/or Director of Dining Services.Coordinates and participates in the planning, production, delivery, set-up and break down of all special functions and catered events.Reviews and follows menus and procedures making changes only in consultation with Executive Chef and/or Director of Dining Services.Report repair and maintenance concerns.Assists with ordering of departmental stores as required.Performs duties of the Executive Chef as required.Assists as needed in the management of all Dining Services the absence of the Dining Room Manager and/or Dietitian, monitors the function of the dining rooms and serving kitchens to include production, production levels, therapeutic accuracy, serving, timeliness, and team members.Assists in washing and restocking of all china, glassware, and silverware as needed.Trains new personnel under established guidelines and procedures.QualificationsAdvanced knowledge of general kitchen and ingredient offerings to perform senior-level and lead duties in preparation and presentation of menu at community.Advanced knowledge and understanding of therapeutic food production, including oversight of purchasing and receiving.Knowledge of Health Department Regulations related to food storage, preparation, and service in a CCRC.Ability to use and maintain kitchen equipment, including specialized equipment.Good communication skills.Proficiency with Microsoft Office - word processing and spreadsheets.EDUCATION, EXPERIENCE, CERTIFICATION AND LICENSURE REQUIREMENTSCulinary degree and culinary training certifications preferred.3+ years of related food production experience preferred.No licensure required.PHYSICAL REQUIREMENTS AND WORKING CONDITIONSAbility to lift 50lbs.Extensive walking, bending, stooping, standing, pulling, pushing, and carrying.Ability to understand verbal and written instructions in English.Ability to taste and smell.Exposure to heat and cold.Ability to work in a fast-paced environment with multiple DKDouble Time when working designated holidays Holiday Pay - Double Pay PTO with a Cash Out option available 8 Federal Holidays, including Martin Luther King Day and JuneteenthOne Paid Personal Day per yearFree parking available6% Retirement Matching 403(b)PayActiv - Cash advance on your paycheck availableEmployee Assistance Program - LifeSolutions EPAFull Health, Dental, and Vision Insurance options are available for individuals or families Zero cost to team members: $50,000 term life insurance policyShort-term Disability Insurance availableImmunizationsavailableTuition Assistance Program availableTeam Member referral bonus availableEVEN MORE BENEFITS AVAILABLE Depending on location.

Created: 2025-10-29