Healthcare Sous Chef

The-Garlands-of-Barringto; Barrington (IL); On-site; USD 54,000 - 57,000; Full time

Benefits offered by this job

Paid time off

Paid holidays

401k with match

Medical insurance

Dental insurance

Vision insurance

Short/long-term disability

Life insurance

Underground parking

Uniforms provided

Break room

Employee referral awards

Employee Assistance Program

Job summary

The Garlands of Barrington, IL, is seeking a Sous Chef to assist the Executive Chef and lead culinary staff across Assisted Living, Skilled Nursing, and Memory Care.

You will ensure menu standards, supervise food preparation, manage kitchen operations, and maintain safety and quality while delivering warm, compassionate service to residents.

Qualifications

• Proven experience leading culinary teams in healthcare settings.
• Strong communication with staff, residents, and leadership.
• Experience executing menus and dietary restrictions.

Responsibilities

• Lead culinary area for Assisted Living, Skilled Nursing, and Memory Care.
• Collaborate with Executive Chef to ensure high standards and safety.
• Oversee food preparation, portion control, and kitchen cleanliness.
• Assist in menu development and special events planning.
• Ensure compliance with federal, state, and local regulations.

Skills

Leadership

Communication

Menu planning

Healthcare culinary

Education

Experience in healthcare dietary

Tools

Kitchen management

Job description

Sous Chef in Assisted LivingAnnual Salary/$54,000-$57,000Must be open to morning and evening shifts:Morning: 6:00 am- 2:30 pmEvening: 10:45 am- 7:00 pmRegardless of position, Garlands employees have the unique opportunity to connect with members, create joy and happiness, mentor positive energy, inspire others and, most of all, be inspired.The Sous Chef in Assisted Living is responsible for working with the Executive Chef in order to lead the Culinary staff for an award-winning community. This position will lead the culinary area for the Assisted Living, Skilled Nursing and Memory Care property.Benefits for Employees (working 30 hours + per week)Paid time offPaid holidays401k (with match)Medical, dental and vision insuranceShort and long-term disabilityLife insuranceBenefits for All Employees (Full-time and Part-time)Heated, underground parkingUpscale Employee break roomEmployee referral awardsEmployee Assistance ProgramUniforms providedThe key focus areas include:Member and Guest ServiceProven experience as a cook in a dietary or healthcare settingWarmly greet and enthusiastically interact with all members, acknowledging them by nameCommunicate guest feedback or concerns to Executive Chef, Director of Food and Beverage or Executive Director in a timely mannerWalk through the dining room(s) during serving hours at least once each week, interacting with customers and soliciting their feedback on the foodRespond to all member inquiries within 1 business dayEscort customers to their point of destination when asked for directionsMaintain confidentiality of all members’ and other customers’ personal informationKitchen ServicesEnsure there are standardized recipes for all menu itemsWork with Executive Chef, Director of Food and Beverage and Dining Room Supervisor on planning at least 1 special themed event a quarterRecipe and Menu DevelopmentFood PreparationEnsure kitchen lines are completely set up in accordance with standardsEnsure proper portion controls systems in place and being followedEnsure all orders are completed and ready to be picked up by Dining Room staff within standard lead timesEnsure all food preparation standards meet federal, state and local regulations at all timesCheck daily par levels and place orders if the items are below the par level.Be present and working on the line during peak lunch and dinner hours to expedite and assist kitchen staffFood StorageConduct an inspection of all coolers each day, checking for proper storage, quality of product and par levelsEnsure all food deliveries are checked in for appropriate quantities and freshnessEnsure all hot food is kept at or above F140Ensure all cold food is kept at or below F40Ensure all food items are wrapped, labeled and dated and properly stored according to IDPH standards when not being usedEnsure food products are being rotated when new products come in (FIFO)Ensure a food inventory checklist is completed at the end of every shift and that all “staple” food items are always in stockCleanlinessConduct a daily walk-thru of the kitchen, checking for cleanliness standards and temperature log complianceEnsure all kitchen cleanliness and sanitation meet federal, state and local regulations at all times, including PV kitchensConduct a thorough kitchen walk-thru at least once each week to ensure maintenance and cleanliness of facilities meet expectations and adhere to federal, state and local regulationsCommunicationEnsure pre-shift meetings with kitchen and dining room staff are conducted before lunch and dinner, to review new menu items, special events, training issuesEnsure a daily production and duty list is prepared and followed through each day by the kitchen staffAttend Dining Room department staff meetingAttend Food and Beverage meetingMeet with Executive Chef to discuss current events and outstanding projects and issuesComplete Incident Reports, Concern Reports, and Team Member Accident ReportsCommunicate questions, concerns, suggestions, observations, or other comments that could have an effect on customer satisfaction to Executive Chef and Director of Food and Beverage in a timely mannerTraining, Development & SupportEnsure all Kitchen standards and expectations are consistently maintainedEnsure all Kitchen team members are provided with adequate and appropriate tools and equipmentEnsure there are labels on all cleaning chemical bottles, specifying the chemicals insideEnsure all Kitchen team members are familiar with MSDS sheets, including knowing where they are located, how to read them and how to use themAssist with the development of Kitchen department goals and staff trainingAssist all Kitchen team members towards meeting job standards, expectations, department goals and training objectivesEnsure all Kitchen team members are in full uniform at all timesFollow up on all Kitchen team members’ questions, concerns, needs, etc in a timely mannerPerformance AcknowledgmentSolicit “accomplishments” from Kitchen team members and report to Executive Chef every monthHold Kitchen team members accountable to maintaining standards and expectations, completing corrective counseling with team members in a timely mannerSpecial EventsReview all Function Sheets to ensure all food items ordered and on hand for all special eventsEnsure all food is properly prepared and delivered within designated time frames- Experience leading the culinary area of Assisted Living, Skilled Nursing and Memory Care- Strong communication skills