Sous Chef

Sous Chef (Full-Time) Sign-On Bonus of $1,000 for Full-Time, and $500 for Part-Time Pay Range $20.20 - $23.52 Employment Type & Schedule First Shift | 11:15am - 7:45pm | Every Other Weekend Rotation Why Join Resthaven? No mandatory overtime (No Mandation) Agency-free care teams NOMI Health Insurance Network – $0 copays, $0 deductibles, and $0 coinsurance for full-time employees Tuition reimbursement eligibility after 6 months Supportive, mission-driven work culture Career growth and advancement opportunities Make a meaningful impact in the lives of residents every day Essential Responsibilities Prepare and coordinate food production to ensure meals are ready for service on time. Train, mentor, and coordinate kitchen staff to maintain quality and efficiency. Read and interpret function sheets to prepare menus and support special events. Develop and maintain prep sheets, production schedules, and daily duty assignments. Utilize batch cooking techniques to minimize food waste and maintain product quality. Follow safe food handling, storage, labeling, and dating procedures at all times. Ensure prepared foods are held at proper serving temperatures. Maintain production records, including food usage, shortages, overages, and customer counts. Complete and maintain required food safety and temperature logs. Maintain a clean, organized, and sanitized kitchen, prep, and storage areas. Properly open and close the kitchen according to established procedures. Ensure all closing checklists are completed and signed. Monitor kitchen equipment for proper operation and report maintenance needs promptly. Ensure compliance with all sanitation standards, OSHA regulations, and local and state health department requirements. Foster a positive, collaborative team environment focused on excellent customer service. Build professional relationships with residents, families, guests, and fellow team members. Support and follow all Resthaven policies, procedures, and safety standards. Perform other duties as assigned. Knowledge, Skills & Abilities Knowledge of commercial kitchen equipment and safe operation procedures. Understanding of food preparation techniques, including therapeutic and modified diets. Knowledge of food safety, sanitation, and proper food storage practices. Ability to read and follow written and verbal instructions. Strong leadership, communication, and team-building skills. Excellent organizational skills with strong attention to detail. Ability to prioritize tasks and manage time effectively in a fast-paced environment. Ability to establish and maintain positive working relationships with residents, families, visitors, and team members. Education, Training, Experience High school diploma or GED required. Culinary Arts degree preferred. One to three years of culinary experience in a commercial, healthcare, hospitality, or institutional kitchen. Previous Supervisory or Kitchen Leadership Experience Preferred. Experience serving older adults or healthcare dining environments is preferred. Ability to attend required in-service training and departmental meetings. Required Licenses, Registration, And/or Certifications Ability to obtain ServSafe Certification. Ability to obtain CPR Certification. Physical Demands Ability to stand and walk for extended periods throughout the shift. Frequent bending, twisting, stooping, kneeling, reaching, pushing, pulling, and lifting. Ability to safely lift and move up to 50 pounds. Ability to operate commercial kitchen equipment and transport food carts, inventory, and supplies. Ability to work in hot, humid, cold, and fast-paced kitchen environments. May be exposed to sharp equipment, hot surfaces, slippery floors, and moderate kitchen noise. Flexibility to work weekends, holidays, and occasional extended hours as needed. #J-18808-Ljbffr