Sous Chef - Lead Kitchen Ops (8am-4:30pm) | Benefits

Spectrum Retirement Communities, LLC.; Gilbert (AZ); On-site; USD 30,000 - 36,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401(k)

Paid time off

Holiday pay

Daily Pay

Perk Spot discounts

Job summary

Spectrum Retirement Communities, LLC in Gilbert, AZ is hiring a full-time Sous Chef for 8:00 a.m. to 4:30 p.m., Sunday through Thursday. You’ll lead daily kitchen operations, provide professional leadership to kitchen personnel, and ensure quality plate presentation.

Responsibilities include hiring and training line cooks and dishwashers, placing food and supply orders, conducting safety trainings, monitoring labor and food cost, and delivering high-quality meals.

Qualifications

• High School diploma or equivalent is required.
• Previous leadership experience is preferred.
• Must hold a Managers Food Handlers permit. This may be facilitated by Spectrum Retirement.
• Experience in an office environment, answering phones, or customer service preferred.
• Must be self-motivated, organized, and professional.
• Must be able to work independently and handle multiple tasks at one time.
• Strong communication skills are critical; you will work with residents, family members, and team members.

Responsibilities

• Hires and trains Line Cooks and Dishwashers under general direction of the Director of Food & Beverage.
• Places food and supply orders.
• Completes and documents safety audits and monthly in-service trainings.
• Ensures correct plate presentation prior to dishes leaving the kitchen.
• Oversees kitchen labor and food cost; monitors budget.
• Prepares high quality food.

Skills

Leadership experience

Communication skills

Organization

Independence

Education

High School diploma or equivalent

Culinary training (preferred)

Job description

Spectrum Retirement Communities, LLC in Gilbert, AZ is hiring a full-time Sous Chef for 8:00 a.m. to 4:30 p.m., Sunday through Thursday. You’ll lead daily kitchen operations, provide professional leadership to kitchen personnel, and ensure quality plate presentation.

Responsibilities include hiring and training line cooks and dishwashers, placing food and supply orders, conducting safety trainings, monitoring labor and food cost, and delivering high-quality meals.