SOUS CHEF - WELLINGTON BAY

Liberty Healthcare Management; Wellington (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Liberty Healthcare Management in Wellington, FL seeks a skilled Sous Chef to lead daily kitchen operations, oversee meal production, and train cooks to meet high standards. The role emphasizes Nutritious, flavorful, and visually appealing meals while maintaining safety and quality in a compassionate community.

Liberty Cares With Compassion—you will develop innovative cuisine for multiple dining levels and collaborate with the Executive Chef to meet residents' needs and preferences.

Qualifications

• High School diploma and 3+ years culinary leadership experience.
• ServSafe food safety certification.
• Ability to operate standard kitchen equipment.

Responsibilities

• Oversee efficient, accurate meal production for the community.
• Lead day-to-day kitchen operations and supervise staff.
• Develop innovative cuisine for multiple dining levels.
• Record production, waste, and adjust menus as needed.
• Train cooks to follow recipes and CPCs; monitor safety.
• Ensure nutritional, flavorful, appetizing food; maintain quality.
• Coordinate inventory, ordering, and adherence to schedules.

Skills

Culinary leadership

Food safety

Kitchen supervision

Education

High School diploma

Job description

SOUS CHEF - WELLINGTON BAY

Liberty Healthcare Management Wellington, Florida, United States

About this position

Liberty Cares With Compassion

Liberty Senior Living is currently seeking an experienced: SOUS CHEF

Full Time, Days

Job Summary

• Responsible for efficient, accurate, and consistent meal production for the community and provides supervision, assessment, and training for meal preparation and service while working alongside kitchen team.
• Lead for the day-to-day kitchen operations within the community
• Develops innovative cuisine, for multiple levels of the dining services program.
• Frequent contact with residents, staff, and public.
• Develops recipes and trains cooks to perform according to the critical control points. Follows production schedules based on forecasts and tallies.
• Records and reports over-production, underproduction, and waste.
• Prepares foods using methods designed to maintain nutrition, flavor, appearance, tenderness, and quality.
• Offers and prepares appropriate substitute food items when a dislike occurs.
• Implements, and records, menu changes as directed by the Executive Chef. Prepare foods to meet the special needs of individual residents - such as special requests, and alternates in the event of an allergy. Documents and communicates special items preparation.
• Advises Executive Chef of inventory needs, usage and shortages. Food Safety: Utilizes safe food preparation methods when receiving, preparing, storing, cooling, freezing, holding, transporting, serving, and reheating foods.
• Monitors temperature records and checklists for holding and storing equipment to maintain safe food at all stages in the flow of food. Maintains a clean and sanitary kitchen at all times.
• Ensures and assists with cleaning and sanitizing equipment and work areas according to established checklist. Reports and takes immediate and appropriate corrective action if standards are not met. Creates a positive dining experience for customers that promotes their independence, choice and overall well-being.
• Encourages participation in the dining program, and meal activities.
• Solicits feedback by interacting with customers in the market cafe. Conveys feedback and makes recommendations, regarding food quality and customer satisfaction to the Executive Chef.
• Monitors meal portion controls to meet customer requests/regulations and makes recommendations to minimize waste. Assists with ordering, receiving, stocking, maintaining, monitoring and tracking food and supplies.
• Demonstrates good stewardship of available resources (supplies, utilities, time). Actively participates and implements quality performance in all aspects of job responsibilities and functions. This includes all interactions with residents, staff and visitors. Participates in and promotes teamwork and cooperation within the department and between other departments.
• Seeks, recommends, and/or implements new methods and means of providing quality service and continuous improvement.
• Works to support the organizations, "Liberty Cares" mission. Applies the knowledge and skills needed for the position, including technical competence in the nutrition and culinary services field; maintain knowledge of organization and industry policies and practices.
• Other Duties as assigned.

Job Requirements

• High School diploma and three or more years of culinary leadership experience in a restaurant, hotel, or country club.
• ServSafe food safety certification or equivalent
• Must be able to operate standard kitchen equipment.
• Attends trainings and department meetings when necessary.
• Performs other duties as outlined by supervisor.
• Effective at delivering written and spoken instruction on a regular basis. Serves as a coach and mentor to aspiring Chefs.

Visitwww.libertyseniorliving.comfor more information.
Background checks/drug-free workplace.
EOE.