Sous Chef - Lead Kitchen Ops & Quality

Willow Valley Communities; West Lampeter Township (PA); On-site; USD 24,000 - 34,000; Full time

Benefits offered by this job

Excellent benefits package (medical,/d

Generous PTO

Weekly pay

Tuition reimbursement and scholarship

Career growth opportunities

Employee amenities access

And so much more!

Job summary

The Manor Campus of Willow Valley Communities is seeking a Sous Chef to join their Culinary Services team in a full-time capacity. You will lead kitchen operations, oversee daily tasks in the absence of the Chef, and ensure all dishes meet high standards of quality, safety, and presentation.

Responsibilities include coordinating tasks, training staff on hygiene and food safety, maintaining records, and contributing to menu development while adhering to HACCP policies.

Qualifications

• 2+ years of cooking experience in a formal restaurant setting.
• Must have ServSafe certification or able to obtain.
• Associate Degree (A.A.) from a two-year college or university or equivalent
• Demonstrated leadership and ability to oversee kitchen operations

Responsibilities

• Lead kitchen operations and supervise daily tasks in the Chef's absence.
• Assign kitchen tasks and ensure proper food handling and cooking methods.
• Participate in daily stand-up meetings with kitchen staff and lead these meetings in the absence of the Chef.
• Coach on portion control, recipe execution, knife skills, and safe food handling practices.
• Maintain HACCP compliance and sanitation practices and assist with inventory and ordering as directed by the Chef.

Skills

Leadership

Food safety

Education

Associate Degree (A.A.)

Job description

The Manor Campus of Willow Valley Communities is seeking a Sous Chef to join their Culinary Services team in a full-time capacity. You will lead kitchen operations, oversee daily tasks in the absence of the Chef, and ensure all dishes meet high standards of quality, safety, and presentation.

Responsibilities include coordinating tasks, training staff on hygiene and food safety, maintaining records, and contributing to menu development while adhering to HACCP policies.