Sous Chef

The Sous Chef is responsible for the daily operations of the kitchen, providing professional leadership and direction to kitchen personnel. The responsibilities for this role include: Hires and trains Line Cooks and Dishwashers, under general direction of the Director of F&B Places food and supply orders Completes and documents safety audits and monthly in-service trainings Ensures correct plate presentation prior to dishes leaving the kitchen Oversees kitchen labor and food cost; monitors budget Prepares high quality food Qualifications High School diploma or equivalent is required; college or culinary training is preferred Previous leadership experience is preferred Must hold a Managers Food Handlers permit. This may be facilitated by Spectrum Retirement. Experience in an office environment, answering phones or customer service preferred. Must be self‑motivated, organized, and professional. Must be able to work independently and handle multiple tasks at one time. Strong communication skills are critical. You will need to be able to work with potential residents, current residents, family members, and team members. Benefits Eligibility for medical, dental, vision and life insurance, and other voluntary insurance options Participation in 401(k) Paid time off and holiday pay Daily Pay and discounts through Perk Spot Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status or any other characteristic protected by federal, state or local law. Spectrum Retirement, LLC also participates in the E‑verify program through the Department of Homeland Security and the Social Security Administration. #J-18808-Ljbffr Spectrum Retirement Communities, LLC