Sous Chef - Lead Kitchen, Next-Day Pay & Benefits

Acts Retirement-Life Communities; Easton (MD); On-site; USD 58,000 - 91,000; Full time

Benefits offered by this job

Health benefits

401(k) with company match

Paid time off and holidays

Wellness initiatives

Job summary

Acts Retirement-Life Communities is seeking a dedicated sous chef to join our culinary team. You will oversee food preparation across production environments and supervise food production and sanitation staff. You’ll help hire and train new kitchen staff and cover the Executive Chef in their absence.

The role involves opening/closing the kitchen, managing par sheets, and placing food and supply orders. Strong experience in various cooking stations is expected, with ServeSafe certification

Qualifications

• High school diploma or equivalent.
• Minimum of four years' progressive responsibility in a full-service restaurant, catering, healthcare, country club/hotel, or cruise line environment.
• ServeSafe Certification (preferred).
• Experienced in all cooking stations and methods.

Responsibilities

• Oversees food preparation and cooking in all production environments.
• Directs and supports day-to-day operations and supervises the food production and sanitation staff.
• Assists with hiring and training of new kitchen staff.
• Responsible for daily duties in the absence of the Executive Chef.
• Takes charge of kitchen opening, closing, and other side duties as directed by the Executive Chef.
• Participates in inventory, development of par sheets, and places food and supply orders.

Skills

Staff supervision

Cooking techniques

Sanitation standards

Education

High school diploma or equivalent

ServeSafe Certification (preferred)

Job description

Acts Retirement-Life Communities is seeking a dedicated sous chef to join our culinary team. You will oversee food preparation across production environments and supervise food production and sanitation staff. You’ll help hire and train new kitchen staff and cover the Executive Chef in their absence.

The role involves opening/closing the kitchen, managing par sheets, and placing food and supply orders. Strong experience in various cooking stations is expected, with ServeSafe certification