Sous Chef

Summary For nearly 70 years, Stella Maris has been a leading nursing home, providing Baltimore-area residents with a comprehensive range of health and residential services. We are currently recruiting for a Sous Chef to join our team. This is an exciting opportunity to join our mission driven organization to provide excellent care to our residents. Full‑Time Sous Chef Check out some of our benefits offered: Paid time off (PTO) & company paid holidays Tuition reimbursement 403(B) retirement plan with generous company match and “Catch Up” provision Competitive health, prescription, vision and dental benefits Discounts on auto & home insurance and Verizon plans Pet Wellness coverage, legal assistance and identity protection Mental Health resources and other employee related wellness opportunities through our Employee Assistance Program Perks at Work - savings on favorite brands, travel, tickets, dining and more! Responsibilities The Sous Chef is the acting manager when the Executive Chef is not present. The Sous Chef, working with the Executive Chef, will ensure all culinary, sanitation, state and department goals are met. The Sous Chef will be familiar with all positions on the dietary team and will fill any openings when scheduling needs must be met to ensure uninterrupted service to our residents. Essential Function Inter-relationship - Must work closely with Executive Chef, Director, Rehab and LTC Management, Supervisors, as well as with all team members. Assists with food preparation for special events as requested. Works required shifts when employees are absent. Making sure dietary team is using safety equipment properly and at the right time- ie cut gloves Ensures walk in boxes are neat and organized. Assures that all food is covered, labeled and dated Adherence to cost saving and financial commitments. Stewardship with budget and supplies within the kitchen. Through close monitoring of food service lines in all operations, ensures that food quality and selection consistently meet customer needs Reviews with the production staff daily, their plans to meet storage, production and service needs. Ensures that production and waste records are complete and accurate and that recipes are followed in production. Directs and reviews team on HACCP regulations, Occupational Safety Standards, and Proper Maintenance procedures. Ensures all State and company documentation, HACCP, Time/Temp Logs, employee time recording, are correctly monitored and completed. Trains staff on a continual basis and is responsible for continual upgrading of all employees and optimal utilization of labor. Is responsible for the orientation of each new employee, appraising performance on a daily basis and making necessary adjustments or corrections. Assist Executive Chef with the maintenance of all compliant recipes, production sheets, ordering, accurate record keeping, taking and evaluating weekly inventory, maintains weekly operation reports, and reporting in accordance with company systems policy and procedures. Maintains contact with customers so as to be aware of customer acceptance of the food program. Develops working rapport with the staff. Works with Executive Chef to address customer complaints, suggestions or requests immediately. Assists Executive Chef with daily huddles with members of the kitchen staff. Requirements Culinary Degree preferred 3-5 years of food service management experience preferred Must have, and maintain Serve‑Safe certification Min Salary USD $22.15/Hr. Max Salary USD $33.25/Hr. Salary Information Compensation decisions are made in alignment with internal equity, role scope, and market data to ensure fair and consistent pay practices. Most new hires are typically placed within the lower to mid-portion of the range; offers above that level are reserved for candidates with advanced or highly specialized qualifications. #J-18808-Ljbffr