Sous Chef

Holiday by Atria; Eugene (OR); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Paid holidays and PTO

Annual anniversary rewards (starting $

Annual Scores Reward ($500 Full Time /

Health, Dental, Vision, and Life Ins.

401(k) employer match

Tuition reimbursement (U.S. Based)

Enrollment in benefits varies by level

Job summary

Holiday by Atria in Eugene, Oregon, is seeking a Sous Chef for our Dining Services team. You will prepare nutritious, attractive meals for residents, follow approved menus, and ensure timely service while maintaining high sanitation standards.

You will supervise kitchen staff in the absence of the Executive Chef, coordinate with dietary and dining teams, and manage logs, inventory, and safety procedures. A high school diploma and 2 years of industry or restaurant cooking experience are required.

Qualifications

• High school diploma or equivalent 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 and ability to conform to sanitation and safe food handling practices.
• Basic Computer skills.

Responsibilities

• Prepare nutritious meals following menus and recipes.
• Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner.
• Follow food safe handling procedures and proper labeling, dating, and storing of food.
• Accurately complete logs for refrigerator, freezer and production sheets.
• Oversee kitchen operations in absence of the Executive Chef.
• Focus on resident satisfaction and resolve any food-related issues as needed.
• Perform administrative duties including menu planning, ordering, receiving, inventory, and payroll if needed.
• Other duties as assigned.

Skills

Effective communication

Customer service

Mentoring staff

Recipe following

Sanitation knowledge

Basic computer skills

Education

High school diploma or equivalent

Job description

We create communities where employees thrive in their work, helping our residents thrive in their homes.

Atria Senior Living’s family of brands has openings for individuals looking for a career with outstanding benefits, including:

• Paid holidays and PTO


• Employees may receive annual anniversary rewards dependent on classification, starting at $500 for Full Time employees


• Employees may be eligible to receive an Annual Scores Reward of $500 (Full Time) or $250 (Part Time) based on community survey results


• Benefits package also includes Health, Dental, Vision, and Life Insurance


• Retirement Savings Plan / 401(k) employer match


• Tuition reimbursement (U.S Based Communities)


• Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location

As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance.

• 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

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.