Sous Chef

Schedule: Full-Time. 8am-4:30pm, Sunday - Thursday.
Is contributing to a great dining experience important to you? Are you someone who takes pride in your work? Is back of house where your skills shine? Knowing we eat first with our eyes; plate presentation helps define the dining experience; tasty food completes the deal. If this speaks to you, then join our team and start making a difference today! The Sous Chef is responsible for the daily operations of the kitchen, providing professional leadership, and direction to kitchen personnel.
In this position, your main responsibilities will include:
Hires and trains Line Cooks and Dishwashers under general direction of the Director of Food & Beverage
Places food and supply orders
Completes and documents safety audits and monthly in-service trainings
Ensures correct plate presentation prior to dishes leaving the kitchen
Oversees kitchen labor and food cost; monitors budget
Prepares high quality food
To be successful in this position, we believe that you need the following experiences, strengths, and skills:
High School diploma or equivalent is required, college or culinary training is preferred
Previous leadership experience is preferred
Must hold a Managers Food Handlers permit. This may be facilitated by Spectrum Retirement
Experience in an office environment, answering phones, or customer service preferred
Must be self-motivated, organized, and professional
Must be able to work independently and handle multiple tasks at one time
Strong communication skills are critical. You will need to be able to work with potential residents, current residents, family members, and team members.

Employment type
Full-time

Work arrangement
No