Sous Chef

Responsibilities Operations Management (50%) – Supervises day‑to‑day kitchen operations, food preparation, portioning, inventory, dietary orders, sanitation, equipment shutdown. Quality, Compliance & Risk Management (15%) – Ensures high‑quality food, adherence to special diets, sanitary practices, quality assurance, infection control, and reporting. People Management & Development (15%) – Supervises and trains cooking staff, fosters work environment, conducts performance evaluations, handles HR matters, schedules training. Customer Relations & Service Delivery (10%) – Listens to resident and staff needs, maintains confidentiality. Administration & Reporting (10%) – Records production orders, usage logs, maintains accurate records, complies with standards. All other duties as assigned. Qualifications Education – High‑school diploma or equivalent. Associate degree or culinary certification preferred. Certification – ServSafe required or willing to obtain within a reasonable timeframe. Experience – Two years quantity/restaurant‑style cooking. One year direct food service supervision preferred. Skills & Knowledge – Strong knowledge of cooking methods, food & catering trends, food cost control, operational management, purchasing, inventory control, menu planning. Proficiency with Windows, Microsoft Office, Point of Sale, diet management software (preferred). Language – Able to read, write, speak, and understand English. Working Conditions & Special Requirements Sitting up to 4 hrs/day; Standing up to 8 hrs/day; Walking up to 8 hrs/day; Lifting up to 50 lbs; Driving up to 6 hrs/day; Occasional travel and overnight stay minimal. Work weekends, evenings, holidays as scheduled. Exposure: falls, burns, odors, cuts, sudden temperature changes, residents with disease processes, infectious waste, bloodborne diseases (Category II). #J-18808-Ljbffr