Sous Chef

Harmony Senior Services; Greensboro (NC); On-site; USD 36,000 - 48,000; Full time

Benefits offered by this job

401k + Fulltime & Part-time Benefits

Training, Development & Career Ladder

Great work-life balance

Flexible Scheduling

Job summary

Harmony Senior Services in Greensboro, NC is seeking a Lead Cook to manage kitchen operations and supervise dietary staff. You will ensure meals are prepared per approved menus and recipes while maintaining safety, sanitation, and portion control.

You will train staff, assist with resident dietary requests, and supervise in the absence of the Dining Services Director. The role requires flexibility to work evenings, weekends, and holidays in a senior living environment.

Qualifications

• Must have leadership experience.
• Serv-Safe certification or willingness to obtain within 60 days.
• Strong understanding of food preparation and portion control.
• Knowledge of sanitation and safety in handling food/equipment.
• Ability to read, write, and perform simple calculations.
• Able to stand long periods and lift up to 50 lbs.

Responsibilities

• Supervise dietary staff and ensure kitchen readiness for service.
• Train and mentor staff; assist when Dining Services Director is absent.
• Prepare meals per approved menus/recipes and monitor portion sizes.
• Maintain clean, orderly work areas and adhere to safety policies.
• Monitor temperatures and ensure proper cooling, storage, and dating of leftovers.
• Support required in-service training and resident dietary requests.

Skills

Leadership experience

Serv-Safe certified

Food preparation

Sanitation knowledge

Reading & basic math

Teamwork

Education

High School Diploma or GED

Job description

3420 Whitehurst Road, Greensboro, North Carolina 27410

Job Description

The Lead Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. The Lead Cook assists with training of dietary staff and in the absence of the Dining Services Director and Dining Services Supervisor, the lead cook supervises dietary staff to ensure efficient operation of the kitchen at all times.

Prepare and present menu items according to standard recipes Assist DSD with training and supervision of dietary staff Maintain a clean and orderly work area at all times, including floors Participate in weekly cleaning routines planned by Dining Services Director Report faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal service Report incorrect refrigerator and freezer temperatures to supervisor immediately. Must be recorded two times per day Ensure all leftover food is properly cooled, stored, identified and dated Observe good safety practices Monitor and control portion sizes to minimize food waste Remove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day meal Make appropriate menu substitutions when certain food items are not available. This is to be done only with approval of Dining Services Director Responsible for supervising all assigned duties to ensure kitchen is ready to provide meal service When working evening shift, responsible for ensuring kitchen area is clean and ready for next day operation Take and record food temperatures three (3) times/daily Attend required in-service and staff meetings Will become familiar with specific requests and diets of each resident. Must be alert for changes in residents’ dietary needs, as well as likes and dislikes Must be courteous and polite to all residents, visitors, and staff Follow confidentiality policies regarding release of resident information Supervises dietary staff in absence of Dining Services Director and Dining Services Supervisor Assists in training new dietary employees Conduct in-services and training at the direction of Dining Services Director Attends all required in‑services and staff meetings Requirements: Must have a High School Diploma or GED Must have experience as a cook, preferably in senior living for fine dining Must have Leadership experience Must be Serv‑Safe certified, or be willing to complete certification within 60 days of hire Must have a basic understanding of food service operations including familiarity with other dietary position duties Must possess the ability to read, write, and make simple calculations Must be able to learn quickly and apply principles learned Must be able to follow oral and written directions Must be experienced in food preparation, cooking and in estimating quantities of food required Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise Must be able to lift 50 lbs on a regular basis or at least eight (8) times per shift Must be able to carry heavy objects for 20 feet Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities Must be organized and work well with people as part of a team Must be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygiene Must be willing to work a flexible schedule that includes evenings, weekends, and holidays

Why Harmony?

• 401k + Fulltime & Part-time Benefits Packages

• Training, Development & Career Laddering

• Great work-life balance

• Flexible Scheduling