Lead Sous Chef - Senior Living Kitchen & Events

Shannondell, Inc.; Lower Providence Township (PA); On-site; USD 40,000 - 60,000; Full time

Job summary

Shannondell, Inc. is seeking a Sous Chef to assist in the day-to-day operations of the kitchen and all food-related events.

You will work directly with cooks, preps, and utility staff to ensure timely and high-quality meals, and may handle inventory purchasing in the absence of the Dining Services Director. The role requires supervising sanitation, maintaining high standards of safety, and developing new menu ideas in partnership with the Dining Services Director, including the Chef’s Du Jour

Qualifications

• One-year certificate from college or technical school; or three to six years related experience and/or training; or equivalent combination of education and experience.
• Ability to read safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Advanced knowledge of food preparation methods and kitchen equipment

Responsibilities

• Prepares the proper amounts of quality food on time for each meal; ensures customer satisfaction by communicating with front house staff; trains new kitchen staff; adheres to safety and sanitation programs; conducts daily production meetings; develops menus; supervises Chef’s Du Jour program.
• Works as a team with coworkers; follows purchasing procedures; informs Dining Services Director of disciplinary issues.
• Assists in evaluating cooks, preps and utility staff; attends in-service programs as directed.

Skills

Food prep knowledge

Kitchen supervision

Sanitation standards

Customer service

Education

One-year certificate / 3–6 years experience

Job description

Shannondell, Inc. is seeking a Sous Chef to assist in the day-to-day operations of the kitchen and all food-related events.

You will work directly with cooks, preps, and utility staff to ensure timely and high-quality meals, and may handle inventory purchasing in the absence of the Dining Services Director. The role requires supervising sanitation, maintaining high standards of safety, and developing new menu ideas in partnership with the Dining Services Director, including the Chef’s Du Jour