Second Cook

NewBridge on the Charles, Inc.; Bloomfield Township (MI); On-site; USD 24,893 - 34,853; Full time

Job summary

Hebrew SeniorLife is hiring a Sous Chef / Executive Sous Chef I to lead hands-on food preparation for daily menus and special diets. You will ensure proper portioning, temperature control, and presentation across meals, breakfasts, lunches, dinners, and banquets, while maintaining sanitation standards and safety compliance.

The role requires at least 3 years of cooking experience, High School diploma preferred, and ServSafe certification (to be obtained within 6 months).

Qualifications

• High school diploma preferred and ServSafe certification required or to be obtained within 6 months.
• 3 years cooking experience required.
• Knowledge of food safety, sanitation, and Kosher regulations.

Responsibilities

• Hands-on production and presentation of entrees, vegetables, salads, and desserts.
• Pull and thaw frozen foods according to schedule.
• Hold and serve food at proper temperatures with appealing presentation.
• Assist in firing daily food production and manage portions per menus.
• Ensure proper labeling, dating, and rotation of walk-in items.
• Maintain equipment cleanliness and comply with safety regulations.
• Log temperatures and report deviations to management.

Skills

Knife skills

English communication

Food temperature knowledge

Ingredient measurement

Judgment and initiative

Willingness to learn

Flexibility

Education

High School diploma preferred

ServSafe Certification

Job description

Sous Chef / Executive Sous Chef I

Position Summary: Safely and sanitarily prepares palatable entrees, vegetables, salads and desserts for all customers, ensuring compliance with proper amounts of all foods on the menu in accordance with dietary spread sheets, production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards, as well as serving procedures for all regular and special diets. Hands‑on execution of all items to be cooked and prepped according to daily production sheets. Demonstrate a strong commitment to the philosophy and goals of Hebrew SeniorLife and recognize resident/patient dignity and choice in aspects of daily life. Strive to make every encounter with a resident/patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. Handles breakfast, break, lunch, dinner, and banquets.

Responsibilities

• Hands‑on in production and presentation ensuring all food is cooked and prepped according to standards administered by Sous Chef and Executive Chef.
• Pull and thaw frozen foods according to schedule to ensure wholesomeness.
• Hold and serve all food at proper temperatures and attractively presented.
• Assist in firing daily food production.
• Provide proper amounts of entrees, vegetables, desserts and salads per menus and production sheets, standardized recipes, preparation methods, portion control, time schedules, and special diet needs.
• Ensure all food in walk‑in refrigerators and freezers is covered, labeled, dated, and properly rotated.
• Use, clean, maintain, and store equipment properly.
• Ensure all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained orderly per local, state, federal, and Kosher regulations.
• Comply with industry food safety standards.
• Control inventory and supplies to minimize waste.
• Log temperatures of all food to be served and report any temperatures that exceed industry standards to management.
• Adhere to safety rules, uniform code, jewelry policy, personal hygiene policy, and regulations.
• Taste and smell food to determine quality and palatability.
• Ensure meals are served in a timely manner.
• Work directly with Sous and Exec Sous to ensure proper execution of specials.
• Attend in‑service education meetings and workshops at administration’s request.
• Follow modified diets per diet spreads approved by Sous Chef/First Cook or consulting dietitian.
• Maintain high standards of quality in food preparation using standardized recipes, proper cooking methods, portion control, and appropriate temperature of cold and hot foods.
• Create order lists of items needed for later in the week to ensure smooth production.
• Attend daily production meetings for review of daily work and upcoming events.
• Participate in in‑service training sessions with co‑workers to stay current with nutrition and dietary knowledge.
• Cooperate and coordinate work activities with co‑workers to ensure smooth departmental operation.
• Perform assigned job‑related duties or special projects assigned by the Sous Chef.

Core Competencies

• Knowledge of knife skills and safety.
• Ability to read, speak, and understand English to execute food order slips well while working under pressure in a fast‑paced environment.
• Knowledge of proper temperatures of beef, chicken, fish, and reheating of food.
• Ability to accurately measure ingredients.
• Demonstrate good judgment and initiative in preparing food.
• Motivated to learn.
• Flexible to change.

Qualifications

• High School diploma preferred.
• 3 years of cooking experience required.
• ServSafe Certification required or to be obtained within 6 months of employment.

Physical Requirements (ADA)

• Must be able to lift 50 pounds.
• Must be able to pull 50 pounds.
• Must be able to push 50 pounds.
• Must be able to stand for long periods of time.
• Must be able to walk short distances.
• Frequent bending is involved.
• Must be able to withstand changes in temperature when moving in and out of the walk‑in refrigerator.

Compensation

Remote type: On‑site | Salary Range: $18.07 - $25.30