Sous Chef - Quick Hire!

The hiring establishment is a respected healthcare dining service provider dedicated to serving a thriving community where seniors live with dignity, connection, and purpose. This organization specializes in providing nutritional, well-balanced meals for seniors residing in skilled nursing and assisted living facilities. The mission of the organization reflects its commitment to community service and enhancing the quality of life for seniors through exceptional dining experiences tailored to their unique dietary needs. As a company deeply involved in healthcare and senior care, it complies strictly with state, county, and departmental food safety and sanitation standards to ensure the health and safety of its residents. The Sous Chef position is a pivotal role within the culinary team, reporting directly to the Executive Chef. The Sous Chef is responsible for managing food service during meal periods, ensuring that all meals start on time, meet proper temperature standards, and maintain a high level of appearance and quality. The role involves overseeing both hot and cold food preparation, including special diets such as pureed, dysphagia mechanical, low sodium, food allergy accommodations, calorie control, and diabetic diets, in compliance with state and departmental guidelines. The Sous Chef supervises kitchen staff, including training, coaching, and mentoring employees to uphold food production and service standards. This position demands keen oversight of food quality, temperature control, proper food rotation, and cleanliness of storage areas to comply with health codes. The Sous Chef also maintains daily production records, temperature logs, and ensures accurate documentation of sanitizing procedures. Collaboration with the Dining Services Manager and Dining Room Coordinators is essential to promote smooth communication and teamwork across kitchen and dining service operations. The Sous Chef assists with menu development for the healthcare setting, contributing to recipe innovation for skilled nursing and assisted living residents. They take leadership in equipment maintenance, ordering and inventory controls, and staff scheduling. The role includes being flexible to cover various kitchen stations as needed due to absences, supporting emergency preparedness activities, and participating in staff meetings and training. Candidates for this position should be experienced in large-scale food production environments, preferably within healthcare or hospital settings. They must be knowledgeable about food safety regulations, sanitation practices, and kitchen equipment operation. ServSafe certification or a commitment to obtain it within six months is required. The role not only demands culinary skills but strong interpersonal abilities, as the Sous Chef must model professional behavior and communicate effectively with staff and residents alike. Overall, this Sous Chef role offers a unique opportunity to impact senior care through nutrition and food service excellence, contributing to the mission of promoting dignity and wellness in the community. Employment type and salary details can be discussed during the hiring process and typically reflect industry standards for healthcare culinary professionals.

• Minimum of two years formal culinary training program with degree or equivalent experience
• minimum of two years supervisory experience in a professional food service operation
• experience in large production food preparation or healthcare food service
• knowledge of State and county regulations and kitchen sanitation procedures
• ServSafe certified or able to obtain within six months
• good communication skills
• organized, flexible and able to work under pressure
• knowledge of safe use of knives and commercial kitchen equipment