Sous Chef

About this role

Requirements

• High School Diploma or General Education Degree (GED); culinary degree preferred.
• Five years cooking experience in the hospitality field.
• Food handlers permit as required by state law and/or Company standards.
• Working knowledge of basic kitchen operations and food safety standards.
• Previous management or team leadership experience necessary.
• Strong organization and time management skills.
• Able to manage budgets including food, supplies, and labor.
• Previous experience in banquets or special event planning.

Responsibilities

• Provide high levels of customer service and create a fine dining experience for residents.
• Ensure all food is purchased, stored, prepared, and served in accordance with local, state, and federal guidelines.
• Assist the Director of Culinary Services in interviewing, hiring, coaching, training, and developing staff.
• Create a strong sense of teamwork and cooperation among all kitchen and dining staff.
• Assist in menu planning and development based on resident likes and dislikes, budget, and seasonal options.
• Plan, prepare, and execute special events, banquets, and theme meals.
• Maintain equipment in good working condition and ensure adequate supplies of cleaning products, small wares, and food.
• Assist with pre-meal stand-ups and acquaint new residents with menus, seating, and dining options.

Benefits

• Medical, dental, and vision insurance.
• STD/LTD, life and voluntary life insurance.
• 401k with employer matching.
• Paid holidays and up to 20 days PTO in the first three years.