Sous Chef Opening in Honeoye Falls!

Description

We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge… Life. Inspired Every Day.

What We Offer:

Episcopal SeniorLife Communities is dedicated to its staff, and we show it by providing incredible benefits! Winner of the 2024 Best-in-Class Employer award, ESLC was recognized for its comprehensive approach to benefits, compensation, and employee experience.

Your Health & Well-being: We take care of you. We offer 100% employer-paid medical insurance for High-Deductible Health Plan (HDHP) for single-subscribers.

We also offer Health Saving Accounts (HSA) with Weekly Employer Contributions. Alternatively, we also offer Flexible Spending Accounts (FSA).

Additionally, staff are eligible for dental insurance with orthodontist coverage.

401(K) with Company Match: 100% company match on the first 3% of your contributions.

Competitive Pay Rates: We offer competitive rates that reflect your skills and experience. ESLC processes payroll on a weekly basis.

Tuition Assistance: Our tuition assistance program provides financial support for courses and degrees that will help you grow professionally with us.

ETO (Earned Time Off): Generous ETO plan that accrues on a weekly basis for use after 90 days of employment.

Paid Holidays: ESLC has six designated holidays and one floating holiday.

Additionally, ESLC offers voluntary benefits and insurances such as Short-Term Disability, Vision, Employee Assistance Program, and On-Site Workforce Success Coaches.

Full-Time Position for our Pinehurst Independent Living Facility in Honeoye Falls

Pay Rate: $21.50/hour + shift differential for weekends

The sous chef will produce and oversee all meal and catering preparation in conjunction with the chef manager. The sous chef will adhere to all standards and policies that would ensure timely and consistent preparation of all food items, maintain proper sanitation guidelines and lend to the promotion of a professional atmosphere that would compliment, meet and exceed customer needs.

ESSENTIAL JOB FUNCTIONS

• Direct and supervise wait staff, crew leader and dishwashers in absence of chef manager.
• Direct and supervise kitchen staff in consistent preparation of food items.
• Enforce the facility’s departmental policies and procedures.
• Assist in training of kitchen staff, including safety programs and practices
• Prepare to order line work items (sautéed, broiled, poached, fried, baked, pan sauces).
• Prepare sauces, soups, stocks and reductions.
• Prepare various entrees, starch and vegetable using classical/international methods.
• Prepare buffet/catering foods.
• Butcher meat and seafood items.
• Prepare pastries and desserts.
• Prepare, store and maintain all foods in accordance with accepted industry practices, facility and Monroe County DOH health codes.
• Assist in menu development, including new ideas for specials and the alternative menu
• Assist in inventory control, weekly inventory upkeep for ordering purposes.
• Assist in ordering all necessary food items and staying within the confines of the budget.
• Assist in administrative functions pertaining scheduling, recruiting and performance management for kitchen staff.
• Equipment management, ensure all staff utilize equipment properly and perform necessary maintenance as required.
• May attend resident association/food committee meetings for feedback.
• Attend all chef/production meetings to address problems, concerns, or plans.

Requirements

QUALIFICATIONS:

• Must possess high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher.
• Culinary training preferred.
• Strong leadership and communication skills.
• Ability to work independently and with a group.
• Ability to follow specific instructions.
• Ability to perform basic math calculations.
• Ability to communicate effectively, both orally and in writing.
• Ability to follow recipes.
• Ability to prepare and cook entrees.
• Ability to safely operate all job-related food service equipment.
• Demonstrate knowledge of proper food handling and infection control. Ability to interact courteously and tactfully with staff, residents