Sous Chef

POSITION DESCRIPTIONJob Title: Sous Chef Supervisor: Executive Chef or Management TeamFLSA Status: Hourly, non-exemptDate Approved: September 2025OVERALL JOB PURPOSETo assist in managing the kitchen through preparation of nutritious, appetizing, and attractive meals, while working as a team with other Culinary members to provide smooth, efficient, and safe operation of the kitchen area. All policies and procedures of the company must be followed, including menus, presentation, and portion-control requirements. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTSMust be 18 years of ageHigh school graduate or equivalentCulinary Arts Degree or equivalent, preferredTwo (2) years of experience in institutional or full-service restaurant cookingMaintain food handlers permit as necessary to fulfill state requirementsAbility to read and prepare recipes, in careful detail, as provided by the companyKnowledge of and ability to conform to Food Service sanitation practicesAbility to work with staff and residents to resolve food and/or service problems resourcefully and effectivelyPossess computer skills, including word processing and spreadsheet applicationsAbility to manage and maintain logs, reports, and recordsIn addition to the above, the following skills are preferred: experience serving senior citizens; familiarity with laws and regulations applicable to the Community and Human Resources proceduresDemonstrated ability to communicate effectively and politely in English, both verbally and in writing, with residents and staffAbility to work in a team setting and be a team positive playerMaintain a positive, respectful, and professional approach with coworkers and residentsPossess excellent customer service and organizational skillsAbility to work under little supervision with time constraints while maintaining a high level of performance and meeting department deadlinesAbility to follow and adhere to policies, procedures, and standardsSatisfactorily pass company’s and state regulated criminal record clearance, health screening and TB clearance (if applicable) ESSENTIAL JOB DUTIES AND RESPONSIBILITIESReview menus and daily food production worksheets for instructionsPrepare meals following company menus and recipesPractice company portion-control standardsFollow safe food-handling proceduresIn conjunction with the Executive Chef, ensure that food, supplies, and appropriate personnel are available for the meal and assists in coordinating prep for the following days menuServe nutritious, attractively garnished food in an efficient manner ensuring high culinary standards are metComplete leftover logs and use leftovers in a time-safe and creative manner to minimize wasteFollow procedures for covering, labeling, dating, and storing food in a compliant and timely mannerEnsure Temperature logs are completed at required time (Cooler, Freezer, Production Sheets, and Dishwasher)Follow company sanitation and state and local health department standards by effectively cleaning while working, including the preparation and serving areas, pots and pans, kitchen surfaces, walls and floors using appropriated cleaning schedules and chartsFocus on resident satisfaction and effectively resolve any food-complaint issues as neededOversee the Community Culinary staff and overall smooth kitchen operation in the absence of the Executive ChefAssist in training new food service employees as directed by the Executive ChefEnsure that all Cooks and Culinary staff are wearing appropriate, clean, and neat uniforms. Assign tasks as needed and assist in the set-up of special functionsPerform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of-month report, staffing and payroll if requiredPerforms other duties as assigned by supervisor OTHER JOB DUTIES AND RESPONSIBILITIESPerform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or othersMeet the assigned work requirements of the job. Regular attendance is requiredServe as a role model for all employees by displaying a responsible, cooperative, and positive attitudeRepresent the Community in a professional, courteous, and friendly mannerAdhere to dress/appearance code. Changes in attire may be dictated by special occasion or weatherconditions. If you have questions, check with your supervisorAdhere to all company policies, procedures, and standardsPromote resident advocacy and demonstrate excellent customer service at all timesFollow specified procedures regarding the handling of contaminated material encountered in accidents or injuries on the Community premisesMaintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed)Maintains current food handlers permit and other certifications as necessary to fulfill state regulations, including minimum annual education requirements to maintain active certificationThis position may have supervisory responsibilities in the absence of the Executive Chef PHYSICAL REQUIREMENTSPhysical Demands and Work EnvironmentThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 20% or less20% to 40@% to 60% 60% to 80�% to 100%Stand√Walk√Sit√Pushing, pulling and/or reaching√Grasping and fine manipulation√Climb or balance√Stoop, kneel, crouch, or crawl√Talk or hear√Taste or smell√Lifts Weight or Exerts Force20% or less20% to 40@% to 60`% to 80�% to 100%Up to 10 poundsUp to 25 poundsUp to 50 pounds√Up to 100 pounds√More than 100 poundsThe Community reserves the right to revise the duties set forth in this job description at its discretion.

Salary : $23