Sous Chef (IL)

Description

Purpose: 

The Sous Chef is responsible for participating in the planning, preparation, cooking and plating of meals.  This individual will also be responsible for kitchen operations to include supervision and training of cook staff, establishment and maintenance of consistent quality, safety and sanitation standards, menu planning and food cost containment.   The Sous Chef will support the cleaning, training and inventory needs of the department, and will serve as a resource for other staff members. The Sous Chef may also be called upon to provide leadership support in the absence of the Director of Dining Services, and/or to provide general operational support. Success will be measured by resident satisfaction, adherence to Policy and Procedure, organization, accuracy, cleanliness, attitude and product quality.  

Scope & Status: Non - Exempt/Full Time with Benefits 

The Sous Chef reports directly to the Director of Dining Services.  In the absence of the Director of Dining Services, the Sous Chef reports to the Executive Director.  

Relationships: 

Interacts with: 

a. All department staff which includes cooks, dietary aids, servers and dishwashers 

b. Consultants and/or Vendors  

c. Residents, family members, support groups and referral sources 

d. Federal, County, State and City officials 

Requirements

Qualifications: 

To perform this job successfully, an individual must have the ability communicate effectively with  

management, co-workers, residents and resident families and have knowledge of basic math skills  

and the ability to develop, read, and execute recipes.  An individual must also prove commitment to 

the delivery of world class service and products, have the ability to motivate staff to do the same, and 

have the ability to present a professional image at all times in accordance with company standards. 

An individual must be able to follow prep and order sheets, identify food product, a strong knowledge 

of food fabrication, and cooking methods.  Experience with inventory and cost control techniques is  

helpful. The ideal candidate will have had progressive leadership responsibilities in an upscale senior 

living /resort food and beverage operation with exposure to both a la cart and banquet dining service 

style.  Supervisory experience will be needed.  Experience in hospital, hotel or other large volume production environment is preferred.  The following certifications, training and diploma are required:  High School Diploma; two-year culinary degree or at least 2 years of related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting, ServSafe Certification, current CPR and First Aid training.