Sous Chef

When you work at Sandhill Cove, you can also enjoy a work-life balance. What's more, you are part of an extraordinary company – one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life

Sandhill Cove is recruiting for a hospitality-focused Sous Chef to join our team This position is responsible for full-scope, hands-on production cooking in the community Culinary Services Department and is responsible for maintaining a superior level of quality service and cleanliness at all times.  

The schedule for this position is 11am or noon - 8:30pm. Flexibility and weekends required.  

Here are a few of the daily responsibilities of a Sous Chef:

• Responsible to assist in the overall coordination of food preparation and presentation
• Forecasting of labor and supplies following the Food & Beverage budget
• Responsible for the interviewing, training, scheduling and the supervision of kitchen staff to ensure proper preparation of all food items. 
• Ensures the sanitary handling, preparation, proper storage of food, correct use of and care of equipment.  
• Assists with the receiving and storage of foods and non‑food supplies.
• Exemplify at all times community standards of cleanliness, sanitation and operational organization.
• Responsible for adhering to food quality, appearance and presentation standards at all times.
• Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure.
• Exhibit cooking standards of speed, accuracy, and efficiency.
• Oversees work assignments for kitchen personnel and assign special jobs to the appropriate staff members. 
• Assist in preparation of daily production sheets and forecast supply needs to meet the food production requirements of the dining room, Health Center and special functions.
• Plans food production to coordinate with meal service hours so that quality, temperature, and appearance of food is preserved and meets standards.
• Demonstrate knowledge in all areas of cooking preparation and production.
• Assist with serving meals and ware washing as necessary.
• Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations/procedures to promote improved food service.
• Represent the community in a warm and inviting manner, which creates a positive marketing environment.
• Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. 

Here are a few of the qualifications we need you to have:

• High school diploma
• Culinary degree preferred or equivalent experience as a sous chef
• Minimum of three years restaurant/senior living or equivalent cooking experience

Benefits:

• Work-life Balance - dining room closes early
• Retirement Plan - 401K
• Paid time off
• Medical, dental & vision
• Life Insurance & STD
• Daily Pay
• Scholarships for continuing education

Position hourly pay range starting at $25.00

If you're an enthusiastic professional who is passionate about hospitality and senior engagement - please apply. We'd love to get to know you

EEO Employer # non clinical