Sous Chef

Sous Chef

Requisition ID


2026-36551

# of Openings


4

Area of Interest


Dining

Company


Elderwood

Location

Elderwood Village at Fairport

Position Type


Regular Part-Time

Shift


Weekends Only 7:00 a.m.-2:00 p.m. or 11:00 a.m.-7p.m.

Salary


Up to $25 an hour

Reporting Category


Non-Clinical

Salary

Up to $25 an hour

Overview

The Sous Chef is a member of the culinary team and coordinates the activities of department staff involved in direct preparation of food for service to residents, staff and visitors. This individual is responsible for functions related to recipe use, amounts to prepare and quality control. This individual also supervises department staff such as cook, prep cook and kitchen utility.

Responsibilities

1. Assists and directs kitchen staff involved in cooking, production, and tray line stages of the food service process.
2. Participates in planning menus and utilization of leftover foodstuffs.
3. Assists with estimating food consumption amounts and determining type and quantity of meats, vegetables and other foods to be prepared.
4. Reviews menus and production sheets to determine food quantities needed for regular, mechanically-altered and other special diets.
5. Observes kitchen staff methods of food preparation and cooking, and the size of portions to ensure that food is served in the prescribed manner.
6. Tests cooked foods by tasting and smelling samples.
7. Assists with development and standardizing of recipes.
8. Ensures that sanitation and safety standards are being met in the preparation, cooking and production line stages of food production.
9. Performs in a leadership capacity of the kitchen and leads by example.
10. Handles aspects of training program for kitchen staff involved in preparation and cooking of foods.
11. Maintains cleanliness and upkeep of specified equipment and the general kitchen work area.
12. Supervises foods being cooked; ensures that they are held and served at correct temperature.
13. Responsible for keeping accurate inventory of freezer and meat items.
14. Oversees thawing procedures for frozen items.
15. Attends in-service and department meetings as required.
16. Generates and develops ideas, which improve the quality of care for residents or increase job productivity and satisfaction.
17. Performs all job duties according to safety rules and practices required for this job position, and as required to ensure the general safety of staff, residents and visitors of this facility.
18. Utilizes electronic timekeeping system as directed.
19. Arrives to work on time, regularly, and works as scheduled.
20. Recognizes and follows the dress code of the facility including wearing name tag at all times.
21. Follows policy and procedure regarding all electronic devices, computers, tablets, etc.
22. Supports and abides by Elderwood's Mission, Vision, and Values.
23. Abides by Elderwood's businesses code of conduct, compliance and HIPAA policies.
24. Performs other duties as assigned by supervisor, management staff or Administrator.

Qualifications

Minimum three (3) years of experience in food preparation/production
• Ability to work 1 weekend shift per week
• Demonstrated knowledge of food service regulations and safety protocols as dictated by state health department and other applicable agencies
• Possess and maintain ServSafe certification or be willing to obtain upon hire
• Demonstrated supervisory experience preferred
• High School diploma or equivalent preferred

• This position requires regular interaction with residents, coworkers, visitors, and/or supervisors. In order to ensure a safe work environment for residents, coworkers, visitors, and/or supervisors of the Company, and to permit unfettered communication between the employee and those residents, coworkers, visitors, and supervisors, this position requires that the employee be able to read, write, speak, and understand the English language at an intermediate or more advanced level.

EOE Statement

WE ARE AN EQUAL OPPORTUNITY EMPLOYER. Applicants and employees are considered for positions and are evaluated without regard to mental or physical disability, race, color, religion, gender, national origin, age, genetic information, military or veteran status, sexual orientation, marital status or any other protected Federal, State/Province or Local status unrelated to the performance of the work involved.