Executive Sous Chef

Position Title: Executive Sous Chef Salary: $48,000 - $55,000 Who We Are: If you are looking for a career with a strong, supportive team doing meaningful work with an appreciative community of seniors, consider being a part of the Brandon Wilde team! We are looking for people who want to perform to the best of their abilities to provide exceptional service that exceeds the expectations of our residents and their families. Brandon Wilde is a Life Plan Community situated on a beautiful 73-acre campus in Evans, GA. Our goal is to enrich the lives of the over 350 seniors we serve. When you work at Brandon Wilde, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life! What We Offer: Medical, dental, and vision insurance Free parking Life insurance AD&D insurance 401(k) with company match Employee assistance program Long-term disability insurance Generous PTO and paid holidays DailyPay – Work today, get paid today On-site gym and an Olympic size swimming pool An exceptional work environment that is both engaging and fun Resident sponsored appreciation bonus and educational scholarships Brandon Wilde is recruiting for a hospitality focused Executive Sous Chef to join our team! The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees. Primary Responsibilities: Assists the kitchen staff in all aspects of service as required. Responsible for the direction of the department in the absence of the Executive Chef. Assists the Executive Chef in planning, costing, and executing all menus, including Seasonal Cycle menus, Special Theme Day menus and Holiday Buffets. Clarifies and organizes all employee work assignments and schedules. Maintains work schedules for kitchen employees. Assists with annual performance reviews for all kitchen employees. Assists in ongoing in-service education programs for employees and assists in the leadership of regular meetings with kitchen staff. Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed. Qualifications: Three (3) years of experience in a hotel, restaurant, or club with fine dining preferred. Dining Room experience desirable. Culinary education or two years of college. One year of supervisory experience. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Must be ServSafe Certified. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement - please apply, we'd love to get to know you! All new hires must be able to pass our preemployment screening process, which includes a fitness for duty physical, criminal background check, drug test and employment references as required by a licensed residential care facility. Some of the roles in our community also require that we ask about your vaccination status. EEO Employer #J-18808-Ljbffr LCS