Sous Chef

Paycom - ATS; Dallas (OR); On-site; USD 59,000 - 64,000; Full time

Job summary

Dallas Retirement Village in Dallas, OR is seeking an experienced Sous Chef to lead culinary staff and oversee storage areas, ensuring meals meet DRV standards and resident needs.

Under the direction of the Executive Chef, you will plan, organize, and supervise operations, maintain safety and sanitation per HACCP and OSHA, and mentor kitchen team to deliver high‑quality scratch-made dishes.

Qualifications

• Six years of professional cooking experience in a full-service operation.
• Ability to communicate effectively with residents, families, visitors, peers, supervisors, and subordinates.
• Must be ServSafe certified or possess an equivalent safe food handling license or certification.
• Must be able to communicate with the elderly population and be sensitive to their needs.
• Must be able to train and mentor staff to achieve success.

Responsibilities

• Plan, organize, and supervise culinary personnel and storage areas.
• Ensure high quality items are prepared and served to residents, guests, and employees.
• Comply with DRV policies, HACCP guidelines, and OSHA regulations.
• Coordinate and execute special events.

Skills

Communication

Staff training

Supervisory experience

ServSafe certified

Job description

Job Details: Level: Experienced, Job Location: Dallas Retirement Village - Dallas, OR 97338, Position Type: Full Time, Salary Range: $58,500.00 - $64,000.00 Salary/year, Job Shift: Any, Job Category: Restaurant - Food Service

Under the direction of the Executive Chef, the Sous Chef plans, organizes, and supervises the culinary personnel and storage areas of the Dining Services department within the scope of DRV policies and in accordance with current applicable Food Sanitation Rules, HACCP guidelines and OSHA regulations. The Sous Chef assures that high quality items are prepared and served to the residents, guests, and employees of DRV in an efficient, safe and timely manner.

Qualifications:

• Minimum of six years of professional cooking experience in a full-service food service operation preparing scratch prepared foods with a minimum of four year in a supervisory role.
• Ability to effectively communicate with, understand, empathize with, work with and be tolerant of residents, families, visitors, peers, supervisors, and subordinates.
• Must be ServSafe certified or possess an appropriate similar safe food handling license or certification.
• Must be able to communicate effectively with the elderly population and be sensitive to the individual needs of the residents.
• Must be able to train, guide and mentor staff, helping them to achieve success.
• Must be able to perform duties in a timely manner consistent with the needs of the residents, dining room standards, and assigned schedules.
• Must be familiar with basic computer applications in a foodservice and office environment.
• Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards.
• Knowledge of kitchen equipment operations and maintenance and teach others.
• Assist in the coordination and execution of special events.