Sous Chef

About This Role

This Sous Chef role involves supervising culinary and utility staff, managing daily kitchen production, and ensuring exceptional food preparation and service for residents within innovative Signature Dining Programs.

Responsibilities

• Supervise the scheduling, training, and discipline of all culinary and utility staff
• Oversee all culinary functions in the Chef’s absence, including staffing, food production, utility management, and kitchen sanitation
• Manage daily kitchen production and food preparation to ensure timely service of resident meals
• Direct the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts
• Oversee the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock

Requirements

• Minimum of 3 years full-service experience
• Minimum of 6 months supervisory and coaching experience
• Ability to work weekends and holidays
• Ability to lift and/or move objects weighing up to 50 pounds
• Ability to work in extreme temperatures (hot kitchen to refrigerators/freezers)

Qualifications

• Minimum of 3 years full-service experience and 6 months supervisory/coaching experience

Benefits