Sous Chef

Supervisor: Executive Chef or Management Team FLSA Status: Hourly, non-exempt Date Approved: September 2025 OVERALL JOB PURPOSE To assist in managing the kitchen through preparation of nutritious, appetizing, and attractive meals, while working as a team with other Culinarymembers 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 REQUIREMENTS Must be 18 years of age High school graduate or equivalent Culinary Arts Degree or equivalent, preferred Two (2) years of experience in institutional or full-service restaurant cooking Maintain food handlers permit as necessary to fulfil state requirements Ability to read and prepare recipes, in careful detail, as provided by the company Knowledge of and ability to conform to Food Service sanitation practices Ability to work with staff and residents to resolve food and/or service problems resourcefully and effectively Possess computer skills, including word processing and spreadsheet applications Ability to manage and maintain logs, reports, and records In 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 procedures Demonstrated ability to communicate effectively and politely in English, both verbally and in writing, with residents and staff Ability to work in a team setting and be a team positive player Maintain a positive, respectful, and professional approach with coworkers and residents Possess excellent customer service and organizational skills Ability to work under little supervision with time constraints while maintaining a high level of performance and meeting department deadlines Ability to follow and adhere to policies, procedures, and standards Satisfactorily pass company’s and state regulated criminal record clearance, health screening and TB clearance (if applicable) ESSENTIAL JOB DUTIES AND RESPONSIBILITIES Review menus and daily food production worksheets for instructions Prepare meals following company menus and recipes Follow safe food-handling procedures In 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 menu Serve nutritious, attractively garnished food in an efficient manner ensuring high culinary standards are met Complete leftover logs and use leftovers in a time‑safe and creative manner to minimise waste Follow procedures for covering, labeling, dating, and storing food in a compliant and timely manner Ensure 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 charts Focus on resident satisfaction and effectively resolve any food‑complaint issues as needed Oversee the Community Culinary staff and overall smooth kitchen operation in the absence of the Executive Chef Assist in training new food service employees as directed by the Executive Chef Ensure 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 functions Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end‑of‑month report, staffing and payroll if required Performs other duties as assigned by supervisor OTHER JOB DUTIES AND RESPONSIBILITIES Perform all work assigned for the agreed‑upon salary, accepting no additional payment or non‑perishable gifts from residents, vendors, Community management, or others Meet the assigned work requirements of the job. Regular attendance is required Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude Represent the Community in a professional, courteous, and friendly manner Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor Adhere to all company policies, procedures, and standards Promote resident advocacy and demonstrate excellent customer service at all times Follow specified procedures regarding the handling of contaminated material encountered in accidents or injuries on the Community premises Maintain 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 fulfilstate regulations, including minimum annual education requirements to maintain active certification This position may have supervisory responsibilities in the absence of the Executive Chef Equal Employment Opportunity Statement: Sunshine Retirement Living (The Company) proudly provides equal employment opportunities to all employees and applicants. We celebrate diversity and are committed to creating an inclusive environment where residents, employees, and families feel respected and valued, regardless of race, color, religion, sex, national origin, age, disability, or any other protected status. Salary‑History Statement: Sunshine Retirement Living (The Company) is committed to fair and equitable pay practices. We do not request or consider an applicant’s past or current salary when making compensation decisions, in compliance with applicable salary history and pay equity laws. PHYSICAL REQUIREMENT Physical Demands and Work Environment The 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% to 40% 40% to 60% 60% to 80% 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 Force 20% to 40% 40% to 60% 60% to 80% 80% to 100% Up to 10 pounds Up to 25 pounds Up to 50 pounds Up to 100 pounds More than 100 pounds The Community reserves the right to revise the duties set forth in this job description at its discretion. #J-18808-Ljbffr