Sous Chef | Creative LTC Kitchen Lead with Flexible Hours

Otterbein SeniorLife; Jackson (MI); Sur place; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Medical Insurance

Vision Insurance

Dental Insurance

Life Insurance

Employee Assistance Program (EAP)

401(k) with company match

Paid Time Off (PTO) from day one

Paid Holidays

DailyPay access to earned wages

Tuition Reimbursement

Tuition Discounts (university partners

Crisis Fund

Legal & Identity Theft Protection

Résumé du poste

Otterbein SeniorLife in Michigan is seeking a Sous Chef to manage daily kitchen operations and oversee dining experiences across the campus.

You will lead kitchen staff, develop menus, ensure compliance with food safety regulations, and mentor the team. Strong leadership and creativity are valued, with opportunities to influence resident dining and collaborate with the Executive Chef.

Qualifications

• Experience in LTC or similar setting preferred.
• Proficiency in maintaining and using kitchen equipment.
• Proficient with Microsoft Office, including Outlook and Excel.

Responsabilités

• Oversees activities of kitchen staff and monitors all food production and presentation.
• Monitors staff performance and provides feedback to the Executive Chef.
• Mentors culinary staff as needed.
• Trains staff in procedures and policies.
• Ensures opening and closing procedures are completed.
• Develops menus and recipes.
• Oversees dining experience of the Long-Term Care Neighborhood.
• Works with the Executive Chef on daily operations.
• Manages inventory and ordering.
• Ensures compliance with federal, state, and local food safety regulations.
• Demonstrates strong leadership and creativity.
• Maintains flexible hours.

Connaissances

Kitchen equipment knowledge

Office software

Staff management

Formation

Culinary degree or certificate

Description du poste

Otterbein SeniorLife in Michigan is seeking a Sous Chef to manage daily kitchen operations and oversee dining experiences across the campus.

You will lead kitchen staff, develop menus, ensure compliance with food safety regulations, and mentor the team. Strong leadership and creativity are valued, with opportunities to influence resident dining and collaborate with the Executive Chef.