Assistant Sous Chef

Pilgrim Place seeks a Full-time Assistant Sous Chef to join our team of caring professionals providing care to seniors for over 110 years. If being a part of an organization with a world-renowned reputation is of interest, apply today!

Our Benefits include:

• Generous Paid Time Off Program
• Medical Plans
• Dental Plan
• Retirement Plan with strong matching

POSITION DESCRIPTION

The Assistant Sous Chef supports the culinary operation in preparing and cooking food for residents, maintaining kitchen standards, and guiding the front-line kitchen staff, including when the Food Service Supervisor is absent. This role is ideal for a developing chef looking to gain leadership experience in a fast-paced, high-volume environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance, and production timeframes are adhered to for all menu/food items being produced and that all food items needed for production are available to team members.
• Demonstrates sufficient knowledge of menu development techniques, the process for developing recipes, plating guidelines, and recipe menu cards.
• Responsible for food preparation, storing, and preparing food delivery boxes/tray service to assigned residents.
• Responsible for the cleanliness, organization, and preparedness of immediate workspaces and adjacent kitchen-related areas.
• Assists with food inventory tracking, such as quantity of supplies ordered and potential needs for additional specific product orders.
• Delegates tasks to Cooks Assistants (CAs) and/or other kitchen team members to ensure overall operational effectiveness.
• Ensures safe working conditions are always in place for kitchen and food service team members; reports all team member injuries or accidents according to established policies and procedures.
• Ensures all logs (thermometer calibration, temperature, cleaning, sanitizer, etc.) are filled out properly and within the timeframe.
• Assists with special projects as directed by leadership, including, but not limited to, monthly meetings, daily line-ups (DLU’s), special catering events, and special guests.
• Performs other duties as assigned to support the efficient operation of the kitchen, the department, and the campus as necessary.

KNOWLEDGE, SKILLS & ABILITIES

1. Demonstrated experience leading larger kitchen staff groups at the LEAD Cook level or above is preferred.
2. Possess advanced knowledge of single-unit culinary operations.
3. Ability to handle high-volume batch cooking and catering/banquet production.
4. Proficient in performing hands-on training of team members.
5. Demonstrates knowledge of food preparation and presentation.
6. Possesses the ability to read recipes, production lists, and any other necessary collateral paperwork, such as diagrams and logs, to be able to perform necessary duties.
7. Must be able to perform simple mathematical operations (addition, subtraction, multiplication, and division)
8. Must be able to read, write, and communicate in the English language.
9. Must be able to provide friendly and efficient service to residents and team members, addressing their needs and resolving issues.
10. Must be able to have clear, professional, and effective communication with residents and team members.

Salary : $22 - $25