Sous Chef

5 years

Summary :

The Sous Chef will be responsible for supporting the Corporate Executive Chef in overseeing daily kitchen operations while maintaining a safe and sanitary work environment for the staff.

Performs routine food service tasks under general supervision in accordance with sanitary regulations and company-established policies and procedures.

Essential Duties and Responsibilities include, but are not limited to:

• Prepare or direct the preparation of meals in accordance with corporate programs and guidelines, as set by the Corporate Executive Chef.
• Ensures that high-quality food items are prepared and presented in a cost-effective manner.
• Assists in all phases of planning, ordering, inventory, and food preparation under the direction of the Corporate Executive Chef, as well as maintaining any corresponding logs, systems or documentation.
• Supports the management of cost controls and control expenditures for the location.
• Expert knowledge of a wide variety of kitchen positions and stations.
• Assists in roll-out of new initiatives and programs, as required, by the Corporate Executive Chef.
• Supervises BOH co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen(s).
• Knowledge of food cost and how it pertains to kitchen operations, product procurement, inventory systems and production.
• Ability to think quickly and critically, as well as create, produce, and serve on the fly.
• Motivates, trains, develops, and directs BOH employees in preparing/cooking foods to accomplish the objectives of the operation.
• Motivates, trains, develops, and directs BOH employees in proper food handling and safety.
• Assists with internal and external caterings/event services as required by the Corporate Executive Chef.
• Maintain food safety, workplace safety and sanitation logs to ensure regulatory compliance for state/federal survey preparedness.
• Ability to lead, teach, coach and develop kitchen staff on elevated food preparation methods and best practices, while educating staff on workplace safety, sanitation and food safety.
• Manages and organizes locational BOH scheduling as requested by the Corporate Executive Chef.
• Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Purchases supplies and equipment for operations, as needed, with approvals from the Corporate Executive Chef.
• Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in a CCRC community.
• Participate in weekly team calls, as requested.
• Ability to multitask, motivate, lead, take initiative, be flexible, highly adaptable, and provide elevated professional service to residents, customers and staff.
• Ability to implement systems under the direction of the Corporate Executive Chef, as required, for operational efficiencies and regulatory compliance.
• Will participate in resident satisfaction programs and activities, where appropriate.
• Must be experienced with computers; to include Microsoft Office (Word, Excel, Teams), Outlook, e-mail and the internet.
• Meet or exceed KPIs as set by the Corporate Executive Chef.
• Assist the Corporate Executive Chef to meet or better location PPD goals.
• Other duties as assigned.

Minimum Education/Skills/Experience/Credentials:

• 5+ years relevant experience in kitchen operations and management
• Excellent interpersonal, customer service, and oral/written communication skills
• Extensive catering/event experience
• Possess and maintain a current ServSafe Food Managers License
• Systems oriented, computer proficient
• Understanding of BOH financial systems, methods and operations
• Valid Drivers License

Physical Requirements:

• Ability to stand and walk during 6-to-8-hour shifts.
• Ability to reach, bend, stoop, and wipe.
• Ability to lift and carry supplies and equipment up to 25 pound and place on high and low shelves in storerooms.
• Ability to frequently push carts with dishes and supplies up to 60 pounds to storerooms.

Other regulated requirements:

• Must be willing to undergo pre-employment background check, including (MVR) moving vehicle records.
• Must have or be willing to receive the Flu-Shot Vaccine, and TB testing.
• Must be willing to undergo pre-employment drug screening, including cannabis.
• Must be willing to undergo biometric screening.

• PTO
• 403b - with employer match, after 6 months
• Medical coverage with employer contribution
• Employer Paid Life Insurance
• Dental and Vision
• Variety of voluntary benefit elections
• Reasonably priced meals
• Employee referral bonus program
• Tuition Reimbursement
• Much more!

Wesley Willows and its affiliates are an Equal Opportunity Employer

Wesley Willows and its affiliates operate a Drug & Alcohol-free campus

Compensation: Salary ($55,000.00 - $58,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Wellness Program

Leadership

Team Management

Communication Skills

Problem Solving

Time Management

Attention to Detail

Customer Service Orientation

Adaptability

Organizational Skills

Critical Thinking

Training and Development

Safety Awareness

Culinary Creativity

Event Coordination

Financial Acumen

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