Sous Chef

In alignment with WellQuest's mission and values, the Sous Chef is responsible for preparing food in accordance with the approved menu. In the absence of the Executive Chef, the Sous Chef may be called upon to ensure that quality food service is always provided by directing the overall operations of the Culinary Department. All responsibilities must be completed in accordance with Company policies and procedures, current standards, guidelines, and regulations.

• Ensure the dining experience created for all residents, family members and visitors is of high quality including menu selection, meal preparation, meal presentation, food taste and meal service.
• Assist with the planning, preparation, and delivery of all meals in the Community, making sure they are of high quality, palatable and appetizing. Assist in food preparation for special meals, activities, parties, special events, marketing, etc.
• Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to Executive Chef.

• As directed, develop, and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met.

• Ensure menu plans are always followed. As requested, assist in developing methods for determining quality and quantity of food served.

• Maintain control over meal portions and food consistency. Estimate food requirements and control serving portions thereby eliminating waste and leftovers.

• In the absence of the Executive Chef, act as Department Manager with regards to team members and supervision.

• Assist, when requested, in the purchasing, inventory, checking in and storing of food and supplies. Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are always organized and maintained at adequate levels. Work closely with the Executive Chef in specifying and selecting food products.

• Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling and serving of food.

• Ensure food storage areas are clean and properly organized/arranged at all times. As requested, inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.

• As requested, order all food within budget guidelines, and maintain accurate inventories of food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity, and price.

• Visit residents regularly to determine special likes and dislikes to make the Culinary Services Program individually tailored as much as possible.

• As requested, hire, evaluate, coordinate, motivate, monitor performance, schedule, and supervise department team members in accordance with Company policy.

• Make recommendations to the Executive Chef with respect to team member evaluations, merit pay increases, reprimands, disciplinary actions, and terminations.

• Communicate effectively with members of the home office, regional team, and communities through written and verbal communication.
• Respond to resident concerns in a professional and caring manner. Elevate issues to a supervisor when appropriate.
• Participate in daily "Stand-Up" meetings to communicate key issues within the department.

• Demonstrate knowledge of each resident as an individual.

• Maintain a safe and secure environment for all team members, residents, and guests, following established safety procedures:

• Illness and Injury Prevention Program (IIPP)

• Universal Precautions and Bloodborne Pathogens

• Evacuation and Disaster Plans

• Resident Elopement procedures

• Report occupational exposure to blood, body fluids, infectious materials, and hazardous chemicals in accordance with the Company's policies and procedures.

• As required by state licensure, complete monthly training, attend scheduled in-services and mandatory meetings. Maintain all required certifications/licensures as required.

• Demonstrate flexibility in the work schedule as evidenced by working holidays, evenings, weekends, and additional shifts when necessary to ensure adequate coverage within the department.

• Display tact and friendliness when interacting with residents, families, and visitors.

• Encourage teamwork through cooperative interactions with co-workers and other departments.

• Provide support to Community's marketing efforts through positive, friendly interaction during all Community tours and telephone contact with the public.

• Ensure positive, friendly interactions with all potential residents, family members and referrals.

• Complete necessary paperwork, report observed or suspected resident change of condition.

• Understand and ensure compliance with all Federal (Title 22) and state regulations concerning the department.

• Perform other duties as assigned.

• High school diploma or equivalent preferred. A college course or other education in food service and/or management preferred.

• Prefer six (6) months experience working restaurant or similar environment as a Cook.

• Able to safely operate cooking equipment and utensils typically found in facilities serving food.

• Knowledge of and/or ability to learn the theory and practice of assisted living or dementia care.

• Able to work with seniors and patiently interact with cognitively impaired individuals.

• Able to operate a personal computer and be proficient in MS Office programs (Word, Excel, Outlook, PowerPoint).

• Able to operate office equipment including copier, telephone, postage machine, time clock, medical alert system.

• Excellent organizational and time management skills with the ability to meet tight deadlines while still maintaining accuracy.

• Able to adapt and respond to change, make decisions, and prioritize tasks and projects.

• Able to read, write and speak the English language to interact and communicate effectively with coworkers, supervisors, physicians, health care professionals, residents, and their families.

• Must be highly motivated and able to work independently.

• Able to obtain and maintain valid First Aid, CPR, and valid ServSafe Manager's Certificate.

• Must pass a Criminal Background check and Health Screening tests, including COVID-19 Polymerase Chain Reaction (PCR) test within 72 hours of start date.

• Must provide proof of COVID-19 vaccination or valid exemption due to Qualifying Medical Reasons or Religious Beliefs subject to legal requirements.