Sous Chef

Sous Chef Position

This position supports the Executive Chef or Dining Director in overseeing daily food production, while maintaining high quality of food and safety standards. The Sous Chef helps lead kitchen staff, ensures efficient meal service, and contributes to a positive dining experience.

Essential Job Responsibilities

• Prepare and portion food ingredients following standardized recipes while maintaining high attention to attractive plate presentation.
• Assist with menu planning; review and adjust menus with supervisor to accommodate foods in season, vendor sale prices, special events and holidays.
• Alter or adapt recipes to accommodate special dietary needs of residents or to improve recipes.
• Monitor food inventory, assist with ordering supplies, and minimize waste.
• Maintain a written inventory of dry goods, refrigerated and frozen foods, non-food supplies, dishes and utensils.
• Assist in the ordering of food and non-food items through Dial's preferred vendor.
• Use the point-of-sale system and train new staff members as required.
• Ensure proper handling, labeling, and storage of all delivered foods and ingredients for infection control.
• Monitor compliance with Dial standards, all food safety, sanitation, and health regulations.
• Maintain high level of resident satisfaction in food service department.
• Responsible for the recording of ReadytoUsefood items into the TELS website, ensuring three items are recorded with each meal.
• Record cooler, freezer and dish machine temperatures in the TELS website.
• Assist with supervising kitchen team, ensuring proper food preparation, presentation, and training.
• Report any on-the-job injuries to the supervisor before the end of the work shift on the day the injury occurs.
• Maintain confidentiality of verbal and written information pertaining to residents, community operations and personnel.
• Other duties as assigned.

Education, Experience and Other Requirements

• Culinary degree or equivalent professional experience
• Previous experience as Sous Chef or senior cook
• Experience in volume food production within a commercial kitchen

Knowledge, Skills, and Abilities Required

• Promote teamwork in providing services to residents.
• State food-handling and kitchen regulations
• Knowledge of nutrition and dietary restrictions common amongst older adults
• Ability to stand for extended periods and lift up to 40 lbs.
• Operation of kitchen appliances (dishwasher, garbage disposal, microwave, coffee maker, ice machine, blender, food processor, meat slicer, mixer, etc.) and office equipment (computer, photocopier, telephone)
• Knowledge and conformity to state and local food code and health code regulations with an overall keen sense of sanitation and food safety

Preferred Qualifications

• Experience in healthcare, hospitality, or senior living
• Willingness to learn and help others
• Enjoyment in working with older adults