Sous Chef

• Culinary Leadership:
  • Oversee all aspects of kitchen operations, including menu planning, food preparation, and food service.
  • Lead, mentor, and develop a high-performing culinary team.
• Menu Development:
  • Develop and implement creative and appealing menus that meet the dietary needs and preferences of our diverse resident population.
  • Ensure menu variety and incorporate seasonal ingredients.
• Food Safety & Sanitation:
  • Maintain a clean and safe kitchen environment.
  • Ensure strict adherence to all food safety and sanitation regulations.
  • Monitor food temperatures and maintain proper food storage practices.
• Inventory Management:
  • Manage food inventory, place orders, and control food costs.
  • Monitor and maintain adequate levels of kitchen supplies.
• Resident Satisfaction:
  • Interact with residents to ensure their satisfaction with meal service.
  • Address any dietary concerns or special requests promptly.
• Teamwork & Collaboration:
  • Collaborate effectively with other departments, including dining services, nursing, and resident services.

• Graduate of a reputable culinary school.
• ServSafe Food Service Manager and ServSafe Allergen certifications required (must be obtained within three months of hire).
• Minimum of two years of culinary experience in a professional kitchen, preferably in a healthcare or senior living setting.
• Strong knowledge of food production techniques, including cooking, baking, and presentation.
• Flexible schedule with evening and weekend availability.

• Competitive salary and benefits package
• Paid Time Off - start accruing day one of orientation
• Paid Holidays
• Access up to 50% of your earned pay DAILY!
• Flexible scheduling
• Company-paid Life insurance for FT staff
• Priority Health Medical, Delta Dental, and Vision Insurance
• 401(k) retirement plan
• Career advancement opportunities within the Pomeroy Living family

Compensation details: 0 Hourly Wage

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