Daytime Sous Chef – Lead Kitchen with Great Benefits

Acts Retirement-Life Communities, Inc.; Tamiami, Northern (FL, KY); Hybrid; USD 58,000 - 74,000; Full time

Benefits offered by this job

Health benefits

401(k) with company match

Paid time off

Tuition reimbursement

Job summary

Acts Retirement-Life Communities is seeking a dedicated Sous Chef to oversee food preparation and cooking across production environments. You will direct daily kitchen operations and supervise staff, aiding with hiring and training of new team members.

In the absence of the Executive Chef, you will lead opening/closing duties and support inventories and ordering. The ideal candidate will have a high school diploma, at least four years of progressive culinary experience in relevant settings, and

Qualifications

• High school diploma or equivalent is required.
• Minimum of four years’ progressive responsibility in a full-service restaurant, catering, healthcare, country club/hotel, or cruise line environment.
• ServeSafe Certification (preferred).
• Experienced in all cooking stations and methods.

Responsibilities

• Oversee food preparation and cooking in all production environments.
• Direct and support day-to-day kitchen operations and supervise staff.
• Assist with hiring and training of new kitchen staff.
• Take charge in the absence of the Executive Chef and manage opening/closing duties and side tasks.
• Participate in inventory, par sheet development, and place food and supply orders.

Skills

Team leadership

Food preparation

Sanitation adherence

Culinary techniques

Education

High school diploma or equivalent

ServSafe Certification

Job description

Acts Retirement-Life Communities is seeking a dedicated Sous Chef to oversee food preparation and cooking across production environments. You will direct daily kitchen operations and supervise staff, aiding with hiring and training of new team members.

In the absence of the Executive Chef, you will lead opening/closing duties and support inventories and ordering. The ideal candidate will have a high school diploma, at least four years of progressive culinary experience in relevant settings, and