Sous Chef - Laclede Groves - Full time Day/Eve

Lutheran Senior Services; Webster Groves (MO); On-site; USD 33,000 - 52,000; Full time

Benefits offered by this job

PTO & PTO Sell-back

Retirement match contribution

Education financial assistance

Employee Assistance Program (EAP)

Wellness program

Pay advances (PayActiv)

Caregiver support (TCARE)

Leaves of absence

Perkspot discounts

Commuter support

Medical/ Dental/ Vision benefits

Life insurance

Job summary

Lutheran Senior Services is seeking a Dining Services supervisor to train, schedule and oversee kitchen and dining staff in our Missouri facilities.

The role emphasizes quality cooking, cost control, and adherence to infection control and safety standards while collaborating with front-of-house teams.

Qualifications

• High School diploma or GED required; Culinary degree preferred.
• Culinary Arts Degree or food service certification preferred.
• Two years experience in a supervisory capacity in a restaurant, healthcare/retirement facility or equivalent setting.
• A minimum three years quality cooking or restaurant cooking experience.
• Training in cost control and food management preferred.
• Certification in food service sanitation required.
• Ability to read and interpret documents such as procedure manuals, safety rules and operating instructions.
• Ability to write routine reports and correspondence.
• Ability to effectively present information in one on one situation and speak effectively before groups of residents, customers and employees.
• Ability to make basic calculations.
• Ability to work with Microsoft Office – Excel, Word, Outlook.

Responsibilities

• Provides training and follow-up of dining service staff to provide basic culinary skills, specialized skills, the ability to produce specialty items and proper operation of equipment.
• Ensures staff attendance at required training before performance on the job.
• Assists in planning and developing dining service department programs and activities including producing standard recipes, menus and “Chef Specials”.
• Assists with ensuring production amounts, supply chain, and food production meet the needs of the operation.
• Assists in the development, interpretation and implementation of departmental policies and procedures.
• Works closely with front-of-house operations to ensure collaboration and an environment that promotes smooth processes.
• Assists in developing, implementing and maintaining an ongoing quality assurance program including developing assessment methods, conducting inspections, conducting weekly sanitation checks and obtaining customer feedback.
• Assists with evaluating department staffing needs, recruiting, interviewing and advising on the selection of potential employees; Assists with scheduling staff.
• Ensures department has appropriate, functioning, well maintained equipment.
• Analyzes department to determine equipment and supply needs and makes recommendations.
• Maintains adequate level of stock, food products, supplies and equipment.
• Serves on various committees and attends meetings representing the food service department as requested.
• Follows and ensure that all dining service personnel follow infection control procedures, including proper hand washing, food preparation, food storage, food disposal and wearing protective clothing and equipment.
• Follows all safety procedures and protocol as dictated by EverTrue policy, federal and state regulations and standard food handling practice and corrects and/or reports all hazardous conditions, defective equipment and accidents or incidents to supervisor immediately.

Skills

Supervisory experience

Cost control

Reading & interpreting documents

Writing routine reports

Public speaking

Basic calculations

Microsoft Office

Education

High School diploma or GED

Culinary degree

Culinary Arts Degree

Food service certification

Tools

Microsoft Office

Job description

Job Description Summary

Trains, delegates and supervises meal preparation and service including quality control, sanitation, cost control-order/inventory, catering and scheduling; Demonstrates the philosophy of the sponsoring Lutheran congregations, through upholding the EverTrue mission of “Older Adults Living Life to the Fullest”, core values and code of conduct.

Responsibilities

• Provides training and follow-up of dining service staff to provide basic culinary skills, specialized skills, the ability to produce specialty items and proper operation of equipment.
• Ensures staff attendance at required training before performance on the job.
• Assists in planning and developing dining service department programs and activities including producing standard recipes, menus and “Chef Specials”.
• Assists with ensuring production amounts, supply chain, and food production meet the needs of the operation.
• Assists in the development, interpretation and implementation of departmental policies and procedures.
• Works closely with front-of-house operations to ensure collaboration and an environment that promotes smooth processes.
• Assists in developing, implementing and maintaining an ongoing quality assurance program including developing assessment methods, conducting inspections, conducting weekly sanitation checks and obtaining customer feedback.
• Assists with evaluating department staffing needs, recruiting, interviewing and advising on the selection of potential employees; Assists with scheduling staff.
• Ensures department has appropriate, functioning, well maintained equipment.
• Analyzes department to determine equipment and supply needs and makes recommendations.
• Maintains adequate level of stock, food products, supplies and equipment.
• Serves on various committees and attends meetings representing the food service department as requested.
• Follows and ensure that all dining service personnel follow infection control procedures, including proper hand washing, food preparation, food storage, food disposal and wearing protective clothing and equipment.
• Follows all safety procedures and protocol as dictated by EverTrue policy, federal and state regulations and standard food handling practice and corrects and/or reports all hazardous conditions, defective equipment and accidents or incidents to supervisor immediately.

Qualifications, Knowledge, Skills & Abilities

• High School diploma or GED required; Culinary degree preferred.
• Culinary Arts Degree or food service certification preferred.
• Two years experience in a supervisory capacity in a restaurant, healthcare/retirement facility or equivalent setting.
• A minimum three years quality cooking or restaurant cooking experience.
• Training in cost control and food management preferred.
• Certification in food service sanitation required.
• Ability to read and interpret documents such as procedure manuals, safety rules and operating instructions.
• Ability to write routine reports and correspondence.
• Ability to effectively present information in one on one situation and speak effectively before groups of residents, customers and employees.
• Ability to make basic calculations.
• Ability to work with Microsoft Office – Excel, Word, Outlook.

Physical Requirements and Working Conditions

The physical activities, demands and working conditions described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties and responsibilities. The work is performed indoors in a climate-controlled location with moderate noise. Minimal exposure to fumes, airborne particles, toxins, or caustic chemicals. Possible exposure to blood borne pathogens. The employee must have the ability to lift and carry a 50lb load from a height of 50 inches and carry a distance of 5ft and place at a height of 36 inches; walk continuously for ½ mile; push a wheelchair with a load of 200lbs; reach to a height of 76 inches using both upper extremities; lift/carry 50lbs and push/pull 30lbs; perform 1 full squat.

This job description is intended to describe the general nature and level of work performed by those assigned to this classification. This job description in no way states or implies that these are the only duties to be performed by those occupying this position. The job description and job functions described herein are subject to possible modification by EverTrue in accordance with applicable federal, state and local laws.

Pay & Benefits

• Pay grade: 12, $23.55/hour to $37.75/hour. Eligible for shift differentials: No.
• All employees: Paid Time Off (PTO) and PTO Sell-back, Retirement savings benefits with an employer match contribution, Education Financial Assistance, Employee Assistance Program (EAP), Wellness, Pay advances (PayActiv), Caregiver support (TCARE), Leaves of Absence, Special retail deals and discounts (Perkspot), and Commuter support.
• Part-time: In addition to the benefits provided to all employees… Extended Sick Pay, Bereavement Pay, and Jury Duty Pay.
• Full-time or Weekend Option: In addition to the benefits provided to all employees and Part-time employees… Medical/Pharmacy, Dental, Vision, Flexible Spending Accounts (Healthcare and Dependent Care), Life insurance, Disability (Long-term and Short-term), Voya income protection benefits (Hospital, Critical Illness, and Accident), and Pet insurance.

Additional Information

N/A Lutheran Senior Services is a faith-based, mission-driven not-for-profit network that specializes in enhancing life for seniors, ages 62-plus. With 19 locations in Missouri and Illinois, we offer quality choices and exceptional support for retirement living. Through affordable housing sites, in-home services and senior living communities, we provide a person-centered approach to a comprehensive continuum of life choices. Building upon a tradition of excellence for over 160 years, Lutheran Senior Services is fulfilling its Christian mission of Older Adults Living Life to the Fullest.