Sous Chef

Atria Senior Living; Clarksville, Northern (TN, KY); Hybrid; USD 42,000 - 62,000; Full time

Job summary

Atria Senior Living in Clarksville, TN, seeks a Sous Chef to join the Dining Services team. You will prepare nutritious meals for residents, oversee kitchen operations, and ensure a smooth, safe service with attention to portion control and timely delivery.

The role involves menu planning, staff supervision in absence of the Executive Chef, and maintaining high sanitation standards. Strong English communication and mentoring abilities are essential.

Qualifications

• High school diploma or equivalent is required.
• Minimum 2 years’ experience in industry or full-service restaurant cooking.
• Effective communication in English and excellent customer service skills.
• Experience mentoring and directing others.
• Ability to prepare and follow recipes.
• General knowledge of sanitation and safe food handling practices.
• Basic computer skills.

Responsibilities

• Prepare nutritious meals for residents following menus and recipes.
• Oversee service setup and ensure meals are attractively garnished and served on time.
• Follow food safety procedures, labeling, dating, and proper storage.
• Complete logs for refrigerator, freezer, and production sheets.
• Maintain sanitation per schedules and charts in all kitchen areas.
• Oversee kitchen operations in the absence of the Executive Chef.
• Address resident satisfaction and resolve food-related complaints.
• Perform administrative duties such as menu planning, ordering, inventory, and payroll if needed.
• Other duties as assigned.

Skills

Food preparation

Mentoring

English communication

Customer service

Recipe following

Sanitation knowledge

Education

High school diploma or equivalent

Job description

Responsibilities

In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen.

• Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards.
• Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner.
• Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food.
• Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets
• Follow Holiday sanitation standards by effectively cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts.
• In absence of the Executive Chef, oversee the food service staff and overall kitchen operations.
• Focus on resident satisfaction and resolve any food-compliant issues as needed.
• Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of- month report, staffing and payroll if needed.
• Other duties as assigned.

Qualifications

• High school diploma or equivalent
• Minimum 2 years’ experience in industry or full-service restaurant cooking
• Effective communication in English and excellent customer service skills
• Experience mentoring and directing others
• Ability to prepare and follow recipes
• General knowledge of and ability to conform to sanitation and safe food handling practices
• Basic Computer skills