Kitchen Manager/Sous Chef

Are you an experienced culinary professional passionate about creating delicious, high-quality meals for seniors? We have a fantastic opportunity for a full-time Sous Chef who is ready to make a positive impact in our residents' lives. If you’re ready to bring your culinary expertise and leadership skills to our community, we’d love to have you join our team! Benefits Include: 401K with a 4% safe harbor match Perks at Work- Discounted pricing on purchases Holiday Pay including a Floating Holiday Generous PTO that rolls over year over year Employee Assistance Program Paycheck Advances Healthcare options Financial Hardship Programs Compassionate Leave PTO Cashout Option Location : Village of Southampton, an Independent and Assisted Living with Memory Care senior community Pay Rate : Competitive Must be able to work holidays and weekends. Essential Duties and Responsibilities Collaborate with the Executive Chef or Director of Dining Services to create diverse menus that align with the community’s policy and vision. Develop new and appealing dishes for residents. Establish work schedules and organize the kitchen to ensure efficient and excellent task completion. Prepare high-quality dishes that adhere to the established menu and standards. Train kitchen staff to achieve the best nutritional outcomes and enjoyment for residents. Maintain order and discipline in the kitchen at all times. Prepare or assist in preparing complete meals, including soups, meats, gravies, vegetables, desserts, salads, and baked goods. Ensure great presentation by dressing dishes before serving. Maintain a sanitized and orderly kitchen environment; ensure proper storage of all food and items. Check and ensure the quality of ingredients. Monitor stock levels and place orders when there are shortages. Comply with nutrition and sanitation guidelines. Be an active member of the community’s emergency response team. Maintain a professional appearance and good personal hygiene per company policies. P erform other tasks as assigned. Minimum Requirements High School Diploma or GED, with training from a culinary school. Three to five years of proven experience as a cook or 1+ years as a Sous Chef. Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.), equipment, and procedures. Ability to follow all sanitation procedures. Ability to work as part of, and lead, a team. Effective oral and written communication skills. Excellent physical condition and stamina.

EOE/M/F/D/V