Junior Sous Chef

I. Position Summary Supervises the culinary team in the performance of their assigned tasks as directed by the Executive Chef and Executive Sous Chef. Ensure that the kitchen and staff adhere to all licensure, food safety, and sanitation regulations. In the absence of other management, oversee the running of the culinary team in the performance of their assigned tasks. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife. Work with the culinary team to meet all needs of the kitchen, RSU Pantry, and households through active involvement and oversight of the food operation. Works in tandem with the rest of the supervisory team to ensure that food, services, and operations run to the highest standards. II. Core Competencies Promote effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Demonstrate a positive, supportive attitude towards all. Display patience and tact when dealing with all Center personnel. Present the department in a positive manner when dealing with visitors, patients, and staff. Maintain a courteous and pleasant attitude toward visitors, patients, and staff. Contribute to the efficient and productive operation of the department. Complete assignments with minimal assistance and total follow-up. Exercise initiative, seeking additional tasks and projects from the supervisor. Recognize problems independently and work toward improving systems and procedures. Employee‑focused through engagement, hands‑on support, and training. Motivate staff while promoting the quality of service and a team‑based approach. Demonstrate a strong commitment to the cultural beliefs, goals, and mission of Hebrew Senior Life. Strive to make every encounter with a patient a positive and meaningful experience, while providing safe and efficient quality care. III. Position Responsibilities Works directly with the Executive Chef and the Executive Sous Chef on menu development and engineering, reviewing menus, analyzing recipes, and determining food, labor, and overhead costs. Notes the utilization of food surpluses and leftovers, taking into account the probable number of guests and the popularity of various dishes. Familiarizes newly hired Cooks, Nutritional Assistants, Culinary Associates, Stewards, and Dietary interns with practices of the kitchen and oversees training. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production with hands‑on support whenever needed. Resolves customer concerns. Represents the company in a courteous, efficient, and friendly manner in all customer and employee interactions. Establishes and enforces nutrition, sanitation, recipe compliance, safety, and merchandising standards. Responsible for compliance with all local, state, and federal requirements relative to operation, equipment, training, and certification for the culinary department. Assures compliance with all sanitation, ServSafe, and safety requirements. Ensures corporate and OSHA safety standards are followed. Maintains professional appearance at all times, clean and well‑groomed in accordance with company standards. Participation in industry‑related meetings and organizations. Prep Lists / Production Sheets – coordinate assignments to culinary personnel. Monitoring Temperature Taking/Logs. Ensure recipe adherence, noting suggested adjustments. Support oversight of DPH sanitation regulations in the kitchen, RSU pantry, and households. Manage leftovers/storage/usage and cooler organization (walk‑ins and reach‑ins in hot and cold production areas). Oversee filling of food orders for the kitchen, RSU pantry, and households. Communicate with Nutrition Lead on any daily adjustments. Communicate daily with the Executive Sous Chef & Executive Chef on any issues in the kitchen. Ensure daily production is being followed accurately according to the prep list and RSU tally guides. Support onboarding and training of new employees with guidance from the Executive Sous Chef & Executive Chef. Participate in the development and presentation of material for weekly staff huddles. Participate in Weekly internal DPH audits alongside operations supervisors. Follow up on any open items from internal audits. Communicate with Executive Sous Chef & Executive Chef on any equipment work order/repair/ordering needs. Coordinate with Nutritional Assistance, Culinary Associates, and Dietary interns on plate presentation and meal overviews. Supervise the production, preparation, and presentation of all foods as assigned by the Executive Chef or Executive Sous Chef to ensure that a quality, consistent product is produced which conforms to company standards. Other duties and responsibilities as assigned. Professionalism – follows all policies and procedures set forth by the organization and outlined in HRC’s policy manuals. Maintains confidentiality of patient and household information. Meets all requirements as outlined by regulatory and licensure standards. Technical Skills/Documentation – maintains documentation in accordance with professional standards and guidelines. Uses the computer as trained to access emails and other online resources. Quality Improvement – communicates issues/concerns to leadership that may require quality monitoring. Offers suggestions and solutions that may improve systems and care. Keeps updated on performance improvement projects. Safety Practices in accordance with established standards of care for the safety of the patient, self, and co‑workers. Identifies and reports basic safety issues or problems (i.e. spills) and takes action whenever appropriate. Identifies and reports errors/potential errors according to policy. Uses equipment as trained and according to organizational policy. Identifies malfunctioning equipment, removes from use, and reports according to policy. Adheres to all infection control policies. Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment). IV. Qualifications 7 years of food service experience with at least two years in a supervisory capacity, preferred ServSafe Certification. Basic computer skills required to access emails and other online resources. Must be a professional, proactive, collaborative, conscientious, and results‑oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition, and be able to adapt to changing priorities and display good, sound judgment with a sense of humor. Superb organizational skills. Must be creative and proactive yet disciplined, discriminating, and able to streamline work volume in order to maintain bottom‑line efforts in the midst of multi‑tasking and daily re‑prioritizing. Must have the ability to innovate, think strategically and conceptually, manage multiple projects simultaneously, and handle even difficult situations. Schedule: M, T, W, S, S 10 a.m.–7 p.m. Remote Type: On‑site Salary Range: $23.68–$33.16 #J-18808-Ljbffr