Sous Chef - Full Time

POSITION SUMMARY

The Sous Chef is responsible for assisting the Executive Chef in meal preparation, ensuring dietary restrictions and the nutritional needs of the residents are met.

RESPONSIBILITIES

Include but are not limited to the following:

• Assist Executive Chef in planning and preparing meals that cater to the specific dietary requirements and preferences of the residents.
• Oversee the kitchen staff to ensure all tasks are completed efficiently and safely, maintaining a clean and organized kitchen environment.
• Manage inventory, including ordering supplies and ensuring the proper storage of food to minimize waste and ensure freshness.
• Check deliveries upon arrival to ensure quality, quantity, and proper storage.
• Prior to each meal, brief culinary staff on the menu choices and special diet foods for the meal.
• Train and mentor kitchen staff on cooking techniques and the importance of nutrition, especially regarding the dietary needs of older adults.
• Collaborate with Resident Care team to develop menus that support the residents’ health and wellness goals.
• Handle administrative tasks such as recording meal census, scheduling, budgeting, and maintaining records of food costs and consumption.
• Adhere to all health and safety guidelines, including proper food handling techniques and kitchen hygiene, to prevent cross-contamination and ensure food safety.
• Address any issues or concerns related to meal service promptly and effectively.
• Supervisory Responsibility: Yes.

QUALIFICATIONS

• Education & Experience:
  • Must possess a minimum of a high school diploma or equivalent.
  • Several years of experience working in a professional kitchen is required, with some of that time serving in a supervisory or managerial role.
• Knowledge, Skills & Abilities:
  • Having positive and effective communication skills with residents and culinary team.
  • Familiarity with safety protocols and infection control measures.
  • Deep understanding of advanced cooking techniques and ingredients, including how to modify recipes for special diets such as low-sodium, diabetic-friendly, or pureed foods.
  • Comprehensive knowledge of nutrition, especially as it pertains to the dietary needs and restrictions of residents.
  • Expertise in food safety regulations and best practices, particularly in healthcare or assisted living facilities.
  • Skills in planning and executing menus that are appealing, nutritious, and appropriate for the dietary needs of residents.
  • Proficiency in managing inventory, ordering supplies, and budgeting to ensure cost-effective kitchen operations.
  • Understanding of basic food safety and sanitation principles.
  • Demonstrated leadership experience, such as supervisory or team lead roles.
  • Problem-solving abilities to promptly address concerns or complaints, with the ability to quickly pivot from one task to the next.