Sous Chef

4 weeks ago

Bloomington, United States Holiday by Atria Full time
Job DescriptionJob Description

Overview

We create communities where employees thrive in their work, helping our residents thrive in their homes.

We strive to enhance the lives and exceed the expectations of those we serve every day. To do this, we cultivate the diverse talents of our team members in order to achieve something together that they could not do alone.

Atria Senior Living’s family of brands has immediate openings for individuals looking for a career with competitive pay and outstanding benefits, including:

  • Paid holidays and PTO
  • Community employees may receive annual anniversary rewards dependent on classification
  • Employees may be eligible to receive an Annual Scores Reward of $500 (Full Time) or $250 (Part Time) based on community survey results
  • Benefits package also includes Health, Dental, Vision, and Life Insurance
  • Retirement Savings Plan / 401(k) employer match
  • Tuition reimbursement (U.S Based Communities)

*Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location

As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now


Responsibilities

In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen.

  • Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards.
  • Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner.
  • Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food.
  • Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets
  • Follow Holiday sanitation standards by effectively cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts.
  • In absence of the Executive Chef, oversee the food service staff and overall kitchen operations.
  • Focus on resident satisfaction and resolve any food-compliant issues as needed.
  • Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of- month report, staffing and payroll if needed.
  • Other duties as assigned.

Qualifications

  • High school diploma or equivalent
  • Minimum 2 years’ experience in industry or full-service restaurant cooking
  • Effective communication in English and excellent customer service skills
  • Experience mentoring and directing others
  • Ability to prepare and follow recipes
  • General knowledge of and ability to conform to sanitation and safe food handling practices
  • Basic Computer skills

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