Sous Chef

Recently acknowledged as a "Best in Senior Living" community by U.S. News & World Report, a career at Duncaster is more than just a place to work.

Here, you can fulfill your passion for helping others and become part of something meaningful that pays you back in inspiring, heartfelt ways you may have never experienced.

Duncaster offers residents a plan for life with independent living, assisted living, memory care and skilled nursing services all on a beautiful campus-like setting. Our residents share a bond of mutual respect with our staff that builds memorable and lasting relationships.

Job Description

Under the Culinary Director and the Executive Chef. The Sous Chef acts to assist the Executive chef in all the functions of the kitchen – including staff oversight, menu prep, sanitation and safety and the overall dining experience.

• Supervision of all kitchen staff including, Cooks and Utility.
• Selection, training, and development of new kitchen staff as necessary.
• Menu planning, Recipe development with fresh contemporary and healthy focus.
• Production planning and process improvement with Team involvement .
• Establishment and review of kitchen staff work schedules.
• Daily sanitation inspection walk through, and adherence to all sanitation and food handling protocols using the tools and structure set. Holding staff accountable with Coaching, praise, and counseling.
• Assist Executive Chef in ordering of all food supplies as needed.
• Conducts monthly inventory to ensure compliance with monthly food budget.
• Preparation of all records and reports pertaining to kitchen operation
• Key member in holding and assisting Executive Chef in Monthly Culinary and Steward meetings, to convey important information and Team Building.
• Hold Monthly Culinary Training to share new techniques, team build and overall expand the culinary knowledge in the brigade.

Supervisory Responsibilities

• With the Executive Chef steer the overall direction, coordination, and evaluation of the cooks and utility staff.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; assist in appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Education and Experience

• A degree from a post-secondary culinary arts program is required.
• 5 years of experience as a Sous Chef plus 3 years in another food preparation position is also required.
• Must be in good general health and demonstrate emotional stability.
• Able to wear gloves and other protective equipment.
• Must be able to relate to and work with ill, disabled, elderly and emotionally upset residents.
• Must be able to assist in the evacuation of residents.
• Must be able to speak, read and write the English language in an understandable manner.
• Must be able to safely perform the essential job functions with or without reasonable accommodations.

Hours

40 hours per week: 10:30am-7:00pm

Pay

$25.00 per hour

What are the benefits?

Working in a Life Plan community will bring out the best in you. As a member of our team, you'll have the opportunity to pursue a truly rewarding career path, with multiple exciting benefits, including the following:

• 401(k) with match and profit sharing
• Medical, dental, and vision insurance available the 1st of the month after hire
• Flexible spending accounts
• Short-term and long-term disability
• Employee assistance program
• Paid time off
• Tuition reimbursement
• 10% tuition discount on all degree and certificate programs at Charter Oak
• Free Access to our Aquatic & Fitness Center & to our beautiful walking trails throughout our campus
• Discount employee lunches
• Duncaster Spotlight Employee Recognition Program
• Referral bonuses
• Free parking
• Shoes for Crews - discounted safety shoes for all staff
• Yearly performance increases plus additional bonus opportunities
• Employee Appreciation Events held throughout the year by our own “Funcaster” Committee