Sous Chef

Lake Seminole Square; Town of Florida (NY); On-site; USD 28,000 - 30,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401K matching

Identity Theft protection

Pet Insurance

Legal support

Travel protection

EAP

Job summary

Lake Seminole Square is seeking an experienced Sous Chef to oversee daily kitchen operations and uphold high food-quality standards. You will support the Executive Chef and kitchen staff while delivering an upscale, lake-view dining experience.

The role offers a competitive hourly starting pay and a comprehensive benefits package, with opportunities for growth within a senior living community that values teamwork and exceptional service.

Qualifications

• Fluent English and basic arithmetic; able to interpret recipes and measurements.
• Three years’ experience in fine dining hotel, restaurant, or club.
• Culinary education or two years of college; one year of supervisory experience.
• Willing to work weekends and nights; ServSafe certification is required.

Responsibilities

• Clarifies and organizes all employee work assignments and schedules.
• Assists kitchen staff in all aspects of service as required.
• Informs the Executive Chef and Director of Food and Beverage Services of activities and problems with improvement suggestions.
• Directs the department in the absence of the Executive Chef.
• Plans, costs and executes all menus, including seasonal and holiday buffets.
• Assists with annual performance reviews for kitchen employees.
• Interviews job applicants and supports ongoing training.
• Leads regular meetings with kitchen staff.

Skills

English communication

Team leadership

Menu planning

Supervisory experience

ServSafe certification

Education

Culinary education

Job description

Sous Chef starting at $20 - $22

Lake Seminole Square is looking for an experienced and dependable Sous Chef to join our kitchen team. The Sous Chef will assist in overseeing daily kitchen operations, maintaining high food-quality standards, and supporting the Executive Chef and kitchen staff.

When you work at Lake Seminole Square, you have a front-row seat to the amazing life stories of the wisest people on earth, and the luxury of working in a clean, beautiful lake-view upscale community. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life!

What we offer:

• Benefits: Medical, Dental, Vision, Short-term disability, Long-term disability, Life insurance, supplemental insurance, 401-K matching, Identity Theft, Pet Insurance, Legal support, Travel protection, Virtual medical/mental health visits, Virtual physical therapy, CVS Health Discounts, Employee Assistance Program EAP.
• New DailyPay – you can choose to get paid the same day you work!
• Lake-view Upscale Community
• Team Recognition such as discounted employee meal, holiday gifts, employee of the month, weekly fun carts with free snacks for the team, employee events including tenure gala, employee picnics, scavenger hunts, Holiday party and much more!
• Scholarship to continue growing in your career!
• Friendly and supportive team!
• Positive Culture where team safety and well-being are our priority
• The BEST residents!
• Clean & Beautiful Community
• Position benefits:independent working environment.

Our Extraordinary Impressions Culture lives by our Hospitality Promises:

1. We greet you warmly, by name and with a smile.
2. We treat everyone with courteous respect.
3. We anticipate your needs and act accordingly.
4. We listen and respond enthusiastically in a timely manner.
5. We hold ourselves and one another accountable.
6. We make you feel important.
7. We embrace and value our differences.
8. We ask, “Is there anything else I can do for you?”
9. We maintain high levels of professionalism, both in conduct and appearance, at all times.
10. We pay attention to details.

Here are a few of the daily responsibilities as Sous Chef:

1. Clarifies and organizes all employee work assignments and schedules.
2. Assists the kitchen staff in all aspects of service as required.
3. Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed.
4. Responsible for the direction of the department in the absence of the Executive Chef.
5. Assists the Executive Chef in planning, costing and executing all menus, including Seasonal Cycle menus, Special Theme Day menus and Holiday Buffets.
6. Assists with annual performance reviews for all kitchen employees.
7. Interviews job applicants as needed.
8. Assists in ongoing in-service education programs for employees. Assists in the leadership of regular meetings with kitchen staff.

Here are a few of the qualifications we need you to have:

1. Ability to understand and follow instructions in English and communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions.
2. Three years experience in a hotel, restaurant, or club with fine dining preferred. Dining Room experience desirable.
3. Culinary education or two years college. One year of supervisory experience.
4. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
5. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable.
6. Must have availability to work weekends and nights, when needed.
7. Must be ServSafe® Certified.

Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status.

Become part of our family, grow your skills, career, and have the satisfaction of helping make seniors’ lives brighter every day.

EEO Employer