Sous Chef - Resident-Centric Kitchen Leader

ALG Senior; Clayton (NC); Sur place; USD 60 000 - 75 000; Plein temps

Avantages offerts par ce poste

Bonus potential

Health, dental, and vision insurance

Paid time off and holidays

Professional development opportunities

Company-paid life insurance

Employee Assistance Program

Résumé du poste

ALG Senior in Clayton, NC seeks a Sous Chef to support the Executive Chef in planning, preparing, and serving high-quality meals to residents and guests. This role ensures nutrition standards and safety guidelines while helping create a positive dining experience that reflects ALG Senior’s standards of excellence.

The Sous Chef will lead kitchen staff, manage food safety and dietary requirements, and maintain efficient operations with flexible hours including weekends and holidays.

Qualifications

• Previous culinary experience in senior living, healthcare, or hospitality.
• Leadership or supervisory experience in a kitchen.
• Strong knowledge of food safety, nutrition, and dietary needs.
• Ability to work flexible hours including weekends and holidays.

Responsabilités

• Assist Executive Chef with daily kitchen operations including meal prep and plating.
• Supervise and train kitchen staff and ensure sanitation practices.
• Collaborate on menu planning reflecting resident preferences.
• Monitor inventory, place orders, rotate stock to minimize waste.
• Uphold health, safety, and sanitation guidelines; lead in chef's absence.
• Contribute to a welcoming dining experience aligned with ALG Senior standards.

Connaissances

Leadership

Food safety

Nutrition knowledge

Dietary restrictions

Team supervision

Flexibility

Formation

Culinary degree

Certification preferred

Description du poste

ALG Senior in Clayton, NC seeks a Sous Chef to support the Executive Chef in planning, preparing, and serving high-quality meals to residents and guests. This role ensures nutrition standards and safety guidelines while helping create a positive dining experience that reflects ALG Senior’s standards of excellence.

The Sous Chef will lead kitchen staff, manage food safety and dietary requirements, and maintain efficient operations with flexible hours including weekends and holidays.