Sous Chef

Overview We create communities where employees thrive in their work, helping our residents thrive in their homes. Atria Senior Living’s family of brands has openings for individuals looking for a career with outstanding benefits, including: Paid holidays and PTO Employees may receive annual anniversary rewards dependent on classification, starting at $500 for Full Time employees 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 Provide a high level of customer service and promote a restaurant style dining atmosphere. Work closely with the Executive Chef and/or Executive Director to keep residents satisfied with food and dining programs. In the absence of the Executive Chef, oversee the staff and daily operation of the kitchen ensuring high standards for food preparation and service. Assign tasks, coach, train and develop kitchen staff as requested by the Executive Chef. Creat a strong sense of team work and cooperation among all staff. Ensure that all food is received, stored, and prepared according to Company standards. Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times. Responsible for the overall food quality and presentation of meals according to established recipes and approved menus. Assist the Executive Chef with management of the budget for items such as linen, table setting supplies, uniforms, payroll, and special events. Assist Executive Chef in menu planning and development based on resident likes and dislikes. Adhere to and train staff on standard food safety practices. Assist with planning, preparation, and execution of special events, banquets, and theme meals. When applicable acquaint new residents with menus, seating, and dining options and hours. Attend and/or Conduct Pre-Meal stand up for all dining and kitchen staff. Document temperatures of food prior to service, refrigeration and freezer temperatures. Prepare and ensure snacks and beverages are available to residents at all times. Assist with keeping kitchen floors clean (sweeps and mops) and trash emptied. Assist with the transportation and storage of food and supplies. Operate and Maintain kitchen equipment in a clean and sanitary manner. Assist Executive Chef with in-services. May perform other duties as needed and/or assigned. Qualifications High School Diploma or general education degree (GED). Communicate effectively in English with employees and residents, as well as read and write English. Basic mathematical skills to accurately calculate food purchasing and adhere to set budgets. Strong attention to detail and quality. Culinary Training preferred. Minimum of 3-5 years experience as a lead cook or chef in a hospitality or healthcare environment. Serve Safe Certification. Able to read and follow recipes and printed production guides, cleaning schedules, and logs. Knowledge of food handling, preparation, cooking and service. Able to build positive and strong relationships with employees, coworkers and residents. Focused and dedicated to provide excellent customer service. Able to work in a demanding environment and juggle multiple competing tasks and demands. Accept direction from superiors or other experienced staff. Share job knowledge or resident information with others as needed. Give and welcome feedback. Must demonstrate high standards of ethics and personal accountability.

The Sous Chef oversees daily kitchen operations, ensures high standards of food quality and presentation, and manages staff training and development. They also assist the Executive Chef with menu planning, budget management, and maintaining a sanitary and safe dining environment.

Candidates must have a high school diploma or GED and 3-5 years of experience as a lead cook or chef in a hospitality or healthcare setting. A Serve Safe certification is required, along with the ability to communicate effectively in English and perform basic mathematical calculations.

• Paid holidays • Paid time off • Annual anniversary rewards • Annual scores reward • Health insurance • Dental insurance • Vision insurance • Life insurance • Retirement savings plan • 401(k) employer match • Tuition reimbursement

• Gestion du tempsSouhaitée
• Service à la clientèleSouhaitée
• Résolution de problèmesSouhaitée
• Salubrité alimentaireSouhaitée
• Food preparationSouhaitée
• Quality ControlSouhaitée
• CommunicationSouhaitée
• SanitationSouhaitée
• Team LeadershipSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Food preparation
• Menu planning
• Kitchen management
• Customer service
• Staff training
• Budget management
• Food safety
• Sanitation
• Culinary arts
• Team leadership
• Inventory management
• Quality control
• Communication
• Problem solving
• Time management
• Menu Planning
• Food Quality Assurance And Control
• ServSafe Certification
• Accountability
• Ethical Standards And Conduct
• Planning
• Budgeting
• Management
• Customer Service
• Cooking
• Cooperation
• Food Safety And Sanitation
• Food Preparation
• General Mathematics
• Table Setting
• Purchasing
• Restaurant Operation
• Senior Living
• Teamwork
• Detail Oriented

• Food & Beverage
• Hospitality
• Healthcare
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks

Formation minimale

Études secondaires

Expérience minimale

2+ ans

Postuler avant le

8 sept. 2027

Langue de l’offre

anglais

Heures de travail

40 heures par semaine