Sous Chef

Sous Chef

Salary: $33-$37/hourly

Schedule: Varied (Predictable schedule with no late-night shifts)

Who We Are:

When you work at Delaney at the Vale, you'll notice that it's more than a typical senior living community. It's a uniquely uplifting community where active older adults enjoy vibrant living, rewarding opportunities, exceptional hospitality, and great friendships. This retirement community is conveniently located in the warm and welcoming town of Woburn, MA. You'll appreciate the beauty of our newly built community and all that it has to offer to residents and employees alike. 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 on our Culinary Team. If you're looking for a different perspective on culinary and senior living come join us today!

You Will Enjoy:

• Medical, Dental, and Vision Insurance
• Offering Every Day Pay!
• Generous PTO plan
• Company paid life insurance
• 401k with company match
• Free meals in the culinary department
• 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:

1. Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions.

2. Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals.

3. Two to three years' experience in a high-volume hotel, restaurant, or club with fine dining preferred.

4. Culinary education and supervisory background are desirable.

5. One-year prior experience as a Sous Chef in high volume hotel, restaurant, or club with fine dining preferred.

6. Ability to plan and organize work to interpret instructions, recipes, specifications, and standards.

7. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.

8.Health Care experience desirable.

General Summary:

The Sous Chef is responsible for the daily operations of the Dallas Retirement Village 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:

1. Responsible for the effective direction of the Dallas Retirement Village kitchens.

2. Ensures adequate daily staffing and supervises the team.

3. Utilizes leadership skills and motivation techniques to maximize team members.

4. Meets and exceeds customer expectations by ensuring the department provides a Yes, I can level of teamwork.

5. Provides staff and team with the skills and training to execute value-added customer service.

6. Monitors trends in the industry and recommends appropriate actions to maintain the competitive status and profitability of the operation.

7. 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."

8. Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed.

9. Assist in budgetary and payroll expense control as required.

10. Assures proper safety, hygiene, and sanitation practices are followed.

11. 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.

12. Develops new recipes, including daily entre specials that exceed resident expectations while maintaining budgeted food cost goals.

13. Assists the Executive Chef in executing all catered and special functions and executing new menu rollouts.

14. Responsible for taking quarterly food inventory.

15. Assists with food orders, production sheets, and related material. Understands food cost and how to cost recipes correctly.

16. Ensures that each plate leaving the kitchen meets high presentation 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.

17. 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.

18. Assist the Executive Chef with appropriate disciplinary measures as necessary.

19. Participates in daily pre-shift meetings and discusses any changes in the operations, including that day's specials.

20. Attends the weekly Food and Beverage Leadership meetings.