Summary:

The Sous Chef will be responsible for supporting the Corporate Executive Chef in overseeing daily kitchen operations while maintaining a safe and sanitary work environment for the staff.

Performs routine food service tasks under general supervision in accordance with sanitary regulations and company-established policies and procedures.

Essential Duties and Responsibilities include, but are not limited to:

• Prepare or direct the preparation of meals in accordance with corporate programs and guidelines, as set by the Corporate Executive Chef.
• Ensures that high quality food items are prepared and presented in a cost-effective manner.
• Assists in all phases of planning, ordering, inventory, and food preparation under the direction of the Corporate Executive Chef, as well as maintaining any corresponding logs, systems or documentation.
• Supports the management of cost controls and control expenditures for the location.
• Expert knowledge of a wide variety of kitchen positions and stations.
• Assists in roll-out of new initiatives and programs, as required, by the Corporate Executive Chef.
• Supervises BOH co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen(s).
• Knowledge of food cost and how it pertains to kitchen operations, product procurement, inventory systems and production.
• Ability to think quickly and critically, as well as create, produce, and serve on the fly.
• Motivates, trains, develops, and directs BOH employees in preparing/cooking foods to accomplish the objectives of the operation.
• Motivates, trains, develops, and directs BOH employees in proper food handling and safety.
• Assists with internal and external caterings/event services as required by the Corporate Executive Chef.
• Maintain food safety, workplace safety and sanitation logs to ensure regulatory compliance for state/federal survey preparedness.
• Ability to lead, teach, coach and develop kitchen staff on elevated food preparation methods and best practices, while educating staff on workplace safety, sanitation and food safety.
• Manages and organizes locational BOH scheduling as requested by the Corporate Executive Chef.
• Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Purchases supplies and equipment for operations, as needed, with approvals from the Corporate Executive Chef.
• Must be knowledgeable of dietary practices and procedures as well as the laws, regulations, and guidelines governing dietary functions in a CCRC community.
• Participate in weekly team calls, as requested.
• Ability to multitask, motivate, lead, take initiative, be flexible, highly adaptable, and provide elevated professional service to residents, customers and staff.
• Ability to implement systems under the direction of the Corporate Executive Chef, as required, for operational efficiencies and regulatory compliance.
• Will participate in resident satisfaction programs and activities, where appropriate.
• Must be experienced with computers; to include Microsoft Office (Word, Excel, Teams), Outlook, e-mail and the internet.
• Meet or exceed KPIs as set by the Corporate Executive Chef.
• Assist the Corporate Executive Chef to meet or better location PPD goals.
• Other duties as assigned.

Minimum Education/Skills/Experience/Credentials:

• 5+ years relevant experience in kitchen operations and management
• Excellent interpersonal, customer service, and oral/written communication skills
• Extensive catering/event experience
• Possess and maintain a current ServSafe Food Manager’s License
• Systems oriented, computer proficient
• Understanding of BOH financial systems, methods and operations
• Valid Driver’s License

Physical Requirements:

• Ability to stand and walk during 6-to-8-hour shifts.
• Ability to reach, bend, stoop, and wipe.
• Ability to lift and carry supplies and equipment up to 25 pound and place on high and low shelves in storerooms.
• Ability to frequently push carts with dishes and supplies up to 60 pounds to storerooms.

Other regulated requirements:

• Must be willing to undergo pre-employment background check, including (MVR) moving vehicle records.
• Must have or be willing to receive the Flu-Shot Vaccine, and TB testing.
• Must be willing to undergo pre-employment drug screening, including cannabis.
• Must be willing to undergo biometric screening.

Benefits we offer:

• PTO
• 403b - with employer match, after 6 months
• Medical coverage with employer contribution
• Employer Paid Life Insurance
• Dental and Vision
• Variety of voluntary benefit elections
• Reasonably priced meals
• Employee referral bonus program
• Tuition Reimbursement
• Much more!

Wesley Willows and its affiliates are an Equal Opportunity Employer

Wesley Willows and its affiliates operate a Drug & Alcohol-free campus