Role OverviewThe Sous Chef is an integral part of running a successful operation while delivering on a safe work environment and great food. You produce and oversee production of high-quality dishes reflecting menu and resident requirements and preferences.
What You Will Do
You will produce diversified menus, assist with food stock deliveries, rotation of products, and regulatory log requirements. You will also ensure cleanliness and safety standards are maintained and train auxiliary kitchen staff to use best practices.
Why It Might Be a Fit
You will be great on this team because you have a culinary degree or training, or experience cooking in a restaurant environment, and knowledge of kitchen basics, sanitation, food handling, portion control, and cooking procedures.
Requirements
- Culinary degree or training, or experience cooking in a restaurant environment preferred
- Knowledge of kitchen basics, sanitation, food handling, portion control, and cooking procedures
- Previous experience with special diets and long-term care is preferred
- Previous experience with large batch cooking (100 people) at plus
- Ability to maintain positive resident relations through a courteous, cooperative and understanding manner
Benefits
- Free Meal for Each Work Shift
- Employee Assistance Program – Wellness Resources for You and Your Family
- Competitive Pay Rates
- Paid Time Off for Full Time and Part Time Staff, Plus the Ability to Turn Your PTO Into Cash
- Options To Get Paid on Your Own Schedule
- 401K with Employer Matching Contributions
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