Sous Chef

 

When you join Sunrise Senior Living, you will be able to use your unique skills to empower residents to live longer, healthier, and happier lives. Not only will you build meaningful relationships with residents, their families, and team members alike, you will also gain joy in serving others and deep fulfillment in your work. Explore how you can follow your passions and shed light on meaningful ways to serve, grow, and shine together.

Sunrise Senior Living was again certified as a Great Place to Work® by Activated Insights. This is the 7th time Sunrise has received this top culture and workplace designation, highlighting the special place Sunrise is to be a part of.

COMMUNITY NAME

Highland Trail

Job ID

2025-225742

JOB OVERVIEW

The Sous Chef will assist the Executive Chef in providing overall leadership and management for all phases of food production and food presentation operations for the community’s Dining Services operations. These responsibilities include but not limited to overseeing the food production and food presentation operations, financial management, and coaching dining services team members. Responsible for handling foods in accordance with sanitary procedures and Sunrise quality service standards and complies with all federal, state, local regulatory procedures regarding food production and food presentation.

RESPONSIBILITIES & QUALIFICATIONS

  Responsibilities:

As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed as follows:

Dining Services Operations

• Summary of responsibilities includes leading overall food production, food presentation, and supervision of dining services team members and labor management, purchasing, managing food cost and financial management.
• Demonstrates, incorporates knowledge and provides leadership in specialty areas of nutrition and therapeutic diets.
• Supports and adheres to product order guide and primary vendor program as outlined in Sunrise Menu Programming and Purchasing
• Ensures all meals and serving portions are prepared in accordance with Sunrise quality service standards and industry standards.
• Ensures and provides methods/procedures that count, measure and weigh food for all menus ensuring cost and portion control.
• Facilitates food production, food presentation and sanitation training to dining service team members.
• Champions community goals of food quality achievement by monitoring and evaluating for peak timing, cooking methods, plating, garnishing and service delivery.
• Ensures the industry standard HACCP (Hazard Analysis Critical Control Point) is in place.
• Actively supports and oversees all special events food production and food presentation with an emphasis on marketing events.
• Assists in the oversight of the Bistro, Banquets and catering events and other assigned dining venues.

Record Keeping

• Reviews to ensure all records regarding food and equipment temperature recordings are complete and filed per Sunrise quality service standards & regulatory compliance.
• Reviews to ensure all side-work and assigned cleaning checklists are completed and filed according to policy & regulatory compliance.
• Reviews to ensure the rotation (FIFO: First In / First Out) and security of such foods and supplies are maintained per Sunrise quality standards and regulatory compliance.
• Responsible for maintaining all past production sheets.
• Responsible for maintaining all HACCP (Hazard Analysis Critical Control Point) records.
• Maintains Chef’s Daily Assistant Log

  Resident Services

• Promotes customer engagement activities and interacts with residents during mealtimes to monitor resident satisfaction or concerns about food service and develops plans to address as appropriate.
• Always maintains and protects the confidentiality of resident information.
• Safety and Risk Management
• Partners with community team to ensure community is following OSHA requirements and promotion of Risk Management programs and policies, adherence to safety rules and regulations.
• Always ensures and practices safety procedures including Personal Protective Equipment (PPE), fire extinguishers, MSDS (Material Safety Data Sheets) and Lockout Tagout procedures.
• Ensures all work areas are maintained in a healthful and safe condition, HACCP (Hazard Analysis Critical Control Point) applications.
• Ensures food is protected from contamination & safe food handling is always practiced preventing an