Sous Chef

Ivy Living; Elk Grove (CA); On-site; USD 27,552 - 34,440; Full time

Benefits offered by this job

Medical, Dental, Vision

Vacation & Holidays

Complimentary Meals

401(k) with Company Match

Life Insurance

Job summary

Ivy Park at Laguna Creek is seeking a Sous Chef to ensure top-quality dining for residents, families, and visitors. The role involves preparing meals per approved menus, overseeing food service, and maintaining strict sanitation standards on a day-to-day basis.

In this position you will assist with planning, preparation, and delivery of meals, ensure proper temperatures and timely service, and report any incidents to the Culinary Services Director.

Qualifications

• Ensure high quality dining experience for residents, families, and visitors.
• Prepare, plate and present meals according to approved menus and standards.
• Adhere to sanitary regulations and company policies.

Responsibilities

• Ensure the dining experience for residents, families, and visitors is high quality (menu selection, meal prep, presentation, taste, service).
• Assist with planning, preparation and delivery of all meals ensuring high quality and palatability.
• Prepare and serve food according to sanitary regulations and policies; report incidents to Culinary Services Director.
• Develop and implement culinary procedures to ensure timely service and proper temperatures.
• Follow menu plans at all times and help determine quality and quantity of food served.
• Maintain portion control and minimize waste by estimating needs and managing servings.

Skills

Food preparation

Menu planning

Sanitation standards

Quality control

Time management

Job description

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Various shifts between 6:00am and 6:00pm, Sunday - Thursday

$20.00 - $25.00 hourly

Ivy Park at Laguna Creek is a premier senior living community situated on a beautifully landscaped campus. Managed by Oakmont Management Group,we provide exceptional quality, comfort, and care with five-star services and amenities. Residents enjoy a rewarding lifestyle with individualized comprehensive support that promotes continuing independence. We deliver meaningful lifestyles and relationships with residents, families, and team members by developing a winning culture and living these values: Authenticity * Teamwork * Compassion * Commitment * Resilience.

With communities across California, Colorado, Hawaii, and Nevada, opportunities for career growth, relocation, and travel are significant. In addition, eligible team members may enjoy the following benefits:

• Medical, Dental, and Vision benefits
• Vacation, Personal Day, Sick Pay, Holidays
• Complimentary Meals
• Company Paid Life Insurance
• Team Member Discount Program (LifeMart)
• 401(k) Savings Plan with Company Match
• Recognition Programs
• Student Loan Refinancing
• Pet Insurance
• Employee Assistance Program

The Sous Chef is responsible for preparing food in accordance with the approved menu, property policies and procedures, current standards, guidelines, and regulations governing our property. In the absence of the Culinary Services Director, the Sous Chef may be called upon to assure that quality food service is provided at all times by directing the overall operations of the Culinary Department.

Responsibilities:

• Ensure the dining experience created for all residents, family members and visitors is of high quality including menu selection, meal preparation, meal presentation, food taste, and meal service.
• Assist with the planning, preparation, and delivery of all meals in the community, making sure they are of high quality, palatable and appetizing. Assist in food preparation for special meals, activities, parties, special events, marketing, etc.
• Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to Culinary Services Director.
• As directed, develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met.
• Ensure menu plans are followed at all times. As requested, assist in developing methods for determining the quality and quantity of food served.
• Maintain control over meal portions and food consistency. Estimate food requirements and control serving portions thereby eliminating waste and leftovers.