Sous Chef

Sous Chef

Nestled at the base of Cougar Mountain is a senior living community in Issaquah, Washington unlike any other in the East Seattle area: Timber Ridge at Talus. When our community of well-traveled, outdoor-loving seniors aren't visiting other parts of the world, you'll find them socializing over dinner, hiking a nearby trail or just enjoying the spectacular views. As the area's first Silver LEED-certified Life Plan Community, our campus and natural setting reflect our residents' love of the Pacific Northwest. You won't find our unique combination of an all-inclusive lifestyle, superior hospitality, and beautiful location anywhere else. We are currently seeking an experienced Sous Chef to work in our Health center. If you're looking for a different perspective on senior living come join us today!

You will enjoy:

• Medical, Dental, and Vision Insurance
• Now Offering DailyPay!
• Life and disability insurance
• 401(k) with company match
• Health Savings Account & Flexible Savings Account
• Employee assistance program
• PTO and eight paid holidays
• Pet insurance and employee discounts (including wireless plan and retail discounts)
• Tuition reimbursement
• Free Lyft rides if needed, to and from the Issaquah Transit Center.
• Free Underground parking
• Free meals
• Citizenship application reimbursement
• Gym access
• Shower facilities
• Pre-paid bus pass
• Your personal and professional growth is important to us, so we provide continual professional training and career advancement opportunities.
• You will enjoy being part of a great team in a fun, engaging work environment!

Who you are:

• Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions.
• Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals.
• Two to three years' experience in a high-volume hotel, restaurant, or club with fine dining preferred.
• Culinary education and supervisory background are desirable.
• One-year prior experience as a Sous Chef in high volume hotel, restaurant, or club with fine dining preferred.
• Ability to plan and organize work to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health care experiences desirable.

General Summary:

The Sous Chef is responsible for the daily operations of the Timber Ridge kitchens. The Sous Chef supervises all kitchen team personnel and assists the Executive Chef in hiring, scheduling, training, development, and discipline. In addition, the Sous Chef plans, develops and implements weekly menus as required.

Essential Job Duties:

• Works with Executive Chef and F&B Director to lead and develop team.
• Ensures adequate daily staffing and supervises the team
• Utilizes leadership skills and motivation techniques to maximize team members performance.
• Meets and exceeds residents' expectations by ensuring the department follows the best practices.
• Actively participates in hiring new staff, department training and coaching.
• Supervise the transportation staff and conduct annual performance evaluations, monitors performance and corrects issues in a timely manner.
• Provides staff and team with the skill and training to execute value-added customer service.
• Monitors trends in the industry and recommends appropriate actions to maintain the competitive status and profitability of the operation.
• Inspects the daily set-up of food venues for all food production lines. Ensures accurate temperature control and that all food items are held in the proper "food safety zone"
• Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed.
• Assist in budgetary and payroll expense control as required.
• Assures proper safety, hygiene, and sanitation practices are followed.
• Assists in creating, planning, costing, and executing menus, theme buffets, specials, and holiday menus. The ability to provide creative menu input (including different ethnic cuisines) is essential.
• Develops new recipes, including daily entree specials that exceed resident expectations while maintaining budgeted food cost goals.
• Assists the Executive Chef in executing all catered and special functions and executing new menu rollouts.
• Responsible for taking quarterly food inventory.
• Assists with food orders, production sheets, and related material. Understands food cost and how to cost recipes correctly.
• Ensures that each plate leaving the kitchen meets high presentations standards, is a quality product, and is adequately portioned. Trains the Expo position to ensure that all plating quality and food consistency standards are met, including service timing and garnishing.
• Responsible for mentoring and training all kitchen employees. Must lead by example concerning attitude and performance. Must gain the respect of the kitchen staff and positively manage them.
• Assist the Executive Chef with appropriate disciplinary measures as necessary.
• Participates in daily pre-shift meeting and discusses any changes in the operations, including that day's specials.
• Attends the weekly Food and Beverage Leadership meetings.

Other Duties:

• Maintains acceptable standards of personal hygiene and complies with the department dress code.
• Participate/cook on the line as needed.
• Will assist to unload and store delivery items as needed.
• Assists in maintaining a high level of customer satisfaction for our residents and their guests.
• Interacts with residents and their guests each meal period and solicits feedback. Resolves any issue before the residents depart from the dining room(s). Documents and reports back to Executive Chef on matters corrected.
• Maintains the facility's appearance, cleanliness, and service at or above Health Department standards through routine, daily cleaning procedures. Ensures that all daily cleaning checklists are completed to standard. Maintains all kitchens in "state survey" ready compliance.
• Completes a daily inspection of all food storage areas and corrects any deficiencies.
• Uses time, material, and equipment properly to eliminate waste and unnecessary expenses.
• Maintains good working relations with employees; models leadership in promoting unity of effort, group pride, harmony, and teamwork.
• Ensures that all food and beverage department employees swipe in and out for their 30-minute rest period within the required compliance time frame.
• Attends in-service training and education sessions as assigned.
• Assist in establishing "Best Practices" goals for kitchen employees.
• Performs specific work duties and responsibilities as assigned by the Executive Chef.
• Must be available to come into Timber Ridge without notice when the business demands require.

Physical Requirements/Working Conditions:

Must be available to come into Timber Ridge without notice when the business demands require and may be required to work evening, weekend, and holiday shifts. Must be able to stand or walk for up to 8 hours a day. Must be able to bend, stoop, and stretch frequently throughout the day. Moderate to heavy physical effort needed infrequently. Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. Must be able to lift 50lbs. independently. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. May be exposed to industrial cleaning chemicals. Must be able to see, hear and effectively communicate with residents and staff.