Sous Chef

About the role

Schedule: Full-Time 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

Qualifications & Requirements

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.