Sous Chef

The Sous Chef assists with daily kitchen operations, including meal preparation, purchasing, cost control, sanitation, safety, and staff training. In addition, this individual is responsible for preparing and cooking food in the community and ensures that all meals are prepared and presented according to Company standards.
Principle Duties and Responsibilities: The following essential functions are the fundamental job duties of the position to be completed with or without appropriate reasonable accommodation. Provide a high level of customer service and promote a restaurant-style dining atmosphere. Work closely with the Executive Chef and/or General Manager to keep residents satisfied with food and dining programs. In the absence of the Executive Chef, oversee the staff and daily operations of the kitchen, ensuring high standards for food preparation and service. Assign tasks, coach, train, and develop kitchen staff as requested by the Executive Chef. Create a strong sense of teamwork and cooperation among all staff. Ensure that all food is received, stored, and prepared according to Company standards. Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times. Responsible for the overall food quality and presentation of meals according to established recipes and approved menus. Assist the Executive Chef with the management of the budget for items such as linen, table setting supplies, uniforms, payroll, and special events. Assist Executive Chef in menu planning and development based on resident likes and dislikes. Adhere to and train staff on standard food safety practices. Assist with planning, preparing, and executing special events, banquets, and theme meals. Acquaint new residents with menus, seating, and dining options and hours, when applicable.

Minimum Qualifications : High School Diploma or general education degree (GED). Minimum of three (3) to five (5) years experience as a lead cook or chef in a hospitality or healthcare environment. Communicate effectively in English with employees and residents and read and write English. Basic mathematical skills to accurately calculate food purchasing and adhere to set budgets. Strong attention to detail and quality. Culinary Training is preferred. Food handlers permit as required by local/state and/or Company standards. Able to read and follow recipes and printed production guides, cleaning schedules, and logs. Serv safe is required Knowledge of food handling, preparation, cooking, and service. Must successfully complete all Atria-specified training programs.