Lead Sous Chef: Elevate Menus & Mentor Your Kitchen Team

SmartRecruiters, Inc.; Westerville (OH); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

401(k)

Paid time off

Holiday pay

Daily Pay

Discounts through Perk Spot

Job summary

Spectrum Retirement Communities is seeking a Sous Chef to lead daily kitchen operations with professional leadership and direction to kitchen personnel. You will supervise Line Cooks and Dishwashers, manage food orders, and ensure safety audits are conducted.

You will also be responsible for plate presentation, labor and food cost control, and preparing high quality meals consistent with resident expectations.

Qualifications

• 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.
• 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 work with potential residents, current residents, family members, and team members.

Responsibilities

• 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

Skills

Leadership experience

Communication skills

Organized

Team motivation

Education

High School diploma

Culinary training

Tools

Managers Food Handlers permit

Job description

Spectrum Retirement Communities is seeking a Sous Chef to lead daily kitchen operations with professional leadership and direction to kitchen personnel. You will supervise Line Cooks and Dishwashers, manage food orders, and ensure safety audits are conducted.

You will also be responsible for plate presentation, labor and food cost control, and preparing high quality meals consistent with resident expectations.