Culinary Supervisor

2 weeks ago

State College, Pennsylvania, United States FOXDALE VILLAGE CORPORATION Full time
Job Overview

Foxdale Village, a non-profit Continuing Care Retirement Community (CCRC), is dedicated to fostering a respectful and engaging atmosphere for all individuals. We are currently in search of a full-time Sous Chef to enhance our dedicated culinary team.

Key Responsibilities

The Sous Chef will:

  • Act as the working lead supervisor, managing and coordinating the activities of food service personnel.
  • Engage with residents to ensure satisfaction regarding food quality, service, and address any concerns.
  • Prepare and serve meals in accordance with established guidelines (ServSafe, HACCP, etc.).
  • Collaborate with team members in a fast-paced kitchen environment, handling multiple orders simultaneously.
  • Perform designated setup and cleanup tasks efficiently.
Essential Duties

Responsibilities include:

  • Cooking and preparing meals using approved recipes while adhering to production standards to guarantee quality and consistency.
  • Assuming responsibilities for kitchen operations in the absence of the executive chef, maintaining high standards across all kitchen areas.
  • Interacting with customers to ensure satisfaction and addressing complaints in a courteous manner.
  • Demonstrating a thorough understanding of daily menu items and effectively communicating this to both staff and customers.
  • Producing high-quality, visually appealing meals across various culinary areas, including special dietary needs.
  • Storing food appropriately in designated areas, following all safety and sanitation protocols.
  • Ensuring proper food handling, presentation, portion control, and maintaining appropriate serving temperatures.
  • Maintaining cleanliness of equipment, supplies, and workstations, ensuring compliance with sanitation and safety standards.
  • Conducting timely audits to uphold the safety and quality of our food service program.
  • Monitoring inventory and deliveries, tracking product usage and waste, and notifying the executive chef of low supplies.
Benefits for Full-Time Sous Chef
  • Competitive salary
  • Health, Dental & Vision Insurance Plans
  • Short and Long-Term Disability Insurance
  • Paid Time Off (PTO)
  • Overtime pay for holidays worked
  • 403(b) retirement plan with matching options
  • Flexible Spending Account (FSA)
  • Tuition Reimbursement Program
  • Employee Engagement Events
  • Opportunities for Career Development
  • Recognition Program for Years of Service
Qualifications

Minimum Requirements:

  • Education: High school diploma or equivalent preferred; culinary education is a plus.
  • Experience: Minimum of two years in large quantity food preparation and at least one year in a lead role.
  • Language: Proficiency in English is required.
  • Math: Basic mathematical skills are necessary.
  • Other: Ability to thrive in a dynamic, fast-paced kitchen environment.
  • Strong communication and customer service skills.
  • Availability to work holidays and weekends as scheduled.
  • Capability to follow both written and verbal instructions.
  • Ability to interact courteously with staff and residents.
  • Proficiency in team building and serving as a positive role model for kitchen staff.
  • A passion for working with older adults and delivering exceptional culinary experiences.
Physical Requirements

Applicants must possess specific physical abilities, including agility, dexterity, and the capacity to stand, walk, bend, and lift supplies and equipment weighing 50 pounds or more (with assistance when necessary). This role involves primarily non-sedentary work.

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