Sous Chef & Kitchen Leader - Food Services

Trilogy Health Services; Peru (IN); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Medical, Dental, Vision Coverage

Get Paid Weekly + Quarterly Increases

Spending & Retirement Accounts

PTO + Paid Parental Leave

Inclusive Care

Job summary

Trilogy Health Services is seeking an Assistant Director of Food Services (sous chef) for the Blair Ridge Health Campus in Peru, IN. You will supervise daily food service operations, assist in meal preparation, and maintain a clean, safe kitchen environment to ensure high-quality meals for residents.

This role emphasizes hands-on leadership and adherence to regulatory standards. The position requires prior dining leadership experience, with preference for line cook or sous chef background, and a

Qualifications

• High School Diploma or GED/HSE preferred.
• Previous experience in dining leadership preferred.
• Previous experience as a line cook, prep cook or sous chef preferred.

Responsibilities

• Assist the Food Service Director with the management of daily food service operations.
• Ensure that all food service regulations, standards, and guidelines are followed.
• Assist in daily meal service preparation, being able to perform all roles and tasks within the food service department.
• Take a hands-on leadership approach to meal service by working any assignment in the kitchen as needed to assist with staffing and meal production.
• Assist the Food Service Director with scheduling, recruitment, and labor management as needed.

Skills

Dining leadership

Staff scheduling

Education

High School Diploma or GED/HSE

Job description

Trilogy Health Services is seeking an Assistant Director of Food Services (sous chef) for the Blair Ridge Health Campus in Peru, IN. You will supervise daily food service operations, assist in meal preparation, and maintain a clean, safe kitchen environment to ensure high-quality meals for residents.

This role emphasizes hands-on leadership and adherence to regulatory standards. The position requires prior dining leadership experience, with preference for line cook or sous chef background, and a