Sous Chef — Lead Creative Dining & Resident Experience

Automatic Data Processing, Inc.; Southbury (CT); Presencial; USD 52.000 - 72.000; Tempo integral

Resumo da vaga

Seabury at Pomperaug Woods is seeking a hands-on Sous Chef to join our Food & Beverage team in Southbury, CT. You will help lead daily kitchen operations, support menu execution, and ensure residents enjoy delicious, beautifully prepared meals.

The role requires 2–3 years of culinary experience, leadership ability, and strong organizational/communication skills. Schedule includes weekdays and every other weekend, 11:00 AM – 7:00 PM, totaling 37.5 hours weekly.

Qualificações

• 2–3 years of culinary experience in a restaurant, hotel, club, or similar food service environment.
• Culinary training or education is a plus.
• Leadership or supervisory experience preferred.
• Strong organizational and communication skills.
• Ability to work efficiently in a fast-paced kitchen while maintaining high standards.

Responsabilidades

• Support the Director of Food & Beverage in overseeing daily kitchen operations.
• Assist with menu preparation, specials, themed events, and holiday dining experiences.
• Ensure meals are prepared, plated, and presented to the highest quality standards.
• Provide leadership and guidance to kitchen staff during shifts.
• Assist with food ordering, production sheets, inventory, and kitchen organization.
• Help coordinate catered events and special functions.
• Maintain sanitation, safety, and food quality standards.
• Foster teamwork and a positive work environment focused on outstanding resident service.

Conhecimentos

Culinary experience

Leadership

Communication

Organizational skills

Food safety knowledge

Formação

Culinary training/education

Descrição da vaga

Seabury at Pomperaug Woods is seeking a hands-on Sous Chef to join our Food & Beverage team in Southbury, CT. You will help lead daily kitchen operations, support menu execution, and ensure residents enjoy delicious, beautifully prepared meals.

The role requires 2–3 years of culinary experience, leadership ability, and strong organizational/communication skills. Schedule includes weekdays and every other weekend, 11:00 AM – 7:00 PM, totaling 37.5 hours weekly.