Sous Chef - Great Place to Work Certified (31527)

At Marsh's Edge , we're not just a luxury senior living company; we're a community recognized as a Great Place to Work® and we take immense pride in that designation. Our philosophy, “People First, Always,” underscores everything we do. We believe that our dedicated team is our greatest asset, driving us to create compassionate, respectful, and meaningful interactions every day.

Why Choose Marsh's Edge?

• A Culture of Growth and Teamwork: We foster an environment where your contributions are celebrated, and your personal and professional growth is encouraged.
• Make a Difference: Your work will enrich the lives of our residents and fellow team members, creating a lasting positive impact in our community.
• Collaborative Environment: Join a team that values each member's input, promotes collaboration, and strives to create a vibrant and engaging atmosphere.

We're looking for a Sous Chef:

As the Sous Chef, you will need to be possess a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Have knowledge of special diets and all applicable local, state and federal regulations.

Are You Ready to Make an Impact? Apply today!

ESSENTIAL FUNCTIONS :

• Must have comprehensive knowledge of food preparation and handling techniques.
• Must have general knowledge of safety and sanitation rules and practices.
• Works well within a team environment.
• Supervises all daily production and production staff.
• Responsible for hot and cold food production, including accompaniments and garnishes.
• Supervises production of all menu items for all service areas.
• Ensures eye-appealing, tasty food items are prepared in accordance to established standards of the operation.
• Completes food temperature checks each meal and ensures all cooks are checking temperatures in accordance to established food safety standards.
• Checks and/or tastes all food items prepared.
• Completes preparation records and ensures proper food storage and rotation of leftover items.
• Ensures all cleaning assignments are completed by assigned staff member.
• Must ensure a safe working environment for all staff members and corrects
• Follows safety and sanitation rules and practices and makes sure staff also follows same standards.
• Ensures that all hot food preparation and assembling is done in accordance with established procedures.
• Demonstrates knowledge of fire safety procedures.
• Cooperates with staff of other departments in performing job duties.
• Provides clean, safe and neat environment.
• Maintain an open communication and professional working relationship between front and back of house operations and sister departments.
• Attend and actively participate in required in-service training and education programs.
• Other duties as assigned.

Physical Demands, Work Environment, and Expected Hours of Work: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Capable of standing, maneuvering independently and safety around work area.
• Capable of standing on a tile floor for an eight-hour shift.
• Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully.
• Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.
• Proficient with computers to complete job-related functions.
• An individual in this position will be required to lift or carry weight up to 50 lbs.
• Must be free of diseases that can be transmitted in the performance of job responsibilities during the stage of communicability unless the employee can be given duties that minimize the likelihood of transmission.
• May be exposed to minimal to moderate noise and exposure to blood and/or body fluids.
• May experience traumatic situations including psychiatric and deceased residents.
• Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals, heat and cold.

T RAVEL: Local and out of state travel, including overnight stays, may be required from time to time to attend conferences, training, meetings, and professional development programs.

EDUCATION AND EXPERIENCE REQUIREMENTS:

• 2-year culinary degree preferred.
• Minimum of five years of food preparation experience in a high-volume dining services venue with at least three years in a supervisory capacity; experience in a senior living environment preferred.
• Possess and maintain Safe Serve certification.
• Knowledge of proper food handling, storage, and safety protocols and regulations.
• Ability to read, write and follow directions in a recipe.
• Ability to lead and direct the work of others.

K N OWLEDGE, SKILLS, AND ABILITIES REQUIRED:

• Ability to read, write, speak and understand English fluently.
• Ability to meet or exceed the company's attendance and punctuality standards.
• Ability to use miscellaneous software and office equipment.
• Ability to understand and follow directions as given.
• Ability to work with minimal supervision.