Executive Sous Chef

IMMANUEL LIVING•Kalispell, MT

1d•Onsite

About The Position

The Executive Sous Chef's primary purpose is to supervise all nutrition services kitchen staff, in conjunction with or in the absence of the Food and Beverage Manager. This role is crucial for ensuring superior food quality for residents, guests, and employees. Responsibilities include assisting in training and supervising food production staff to create nutritious and appetizing meals, monitoring staff work, and providing appropriate follow-up. Excellent communication skills are essential, and the position requires performing essential functions professionally and timely as a representative of the Nutrition Services Department and the organization. Immanuel Living is a not-for-profit, Life Plan Community in Kalispell, MT, offering resort-style amenities, healthy lifestyle options, and a scenic location near Glacier National Park. The community serves 300 older adults and features independent villas, assisted living, memory support, post-acute rehab, long-term care, multiple dining rooms, a fitness center, and an art studio. Immanuel Living is affiliated with the Evangelical Lutheran Church of America, committed to a faith-based environment, and known for quality and innovation in senior living.

Requirements

The employee must be at least 18 years of age, as the position operates potentially hazardous equipment.
The employee must be able to perform multiple tasks simultaneously and be able to work under time and/or deadline pressures.
While performing the duties of this position, the employee is frequently required to stand at least 90% of the shift; use hands to finger; handle or feel; reach with hands and arms; stoop, kneel, bend, squat, crouch, or crawl; talk and hear.
The employee must frequently lift up to 10 pounds, rarely lift up to 20 pounds, occasionally lift up to 40 pounds, but rarely lift more than 40 pounds.
The employee must occasionally reach above shoulder height, frequently reach from chest to shoulder, frequently reach from waist to chest, and frequently reach below waist level.
The employee must occasionally carry up to 12 pounds but rarely carry up to 20 pounds.
The employee must frequently push / pull up to 20 pounds, and frequently push up to 40 pounds but rarely push over 40 pounds.
Specific vision abilities required of this position include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
5 years in a Sous Chef position or related experience

Nice To Haves

Graduation from high school or GED preferred.

Responsibilities

Ensure all stations are set up prior to service
Manage the day-to-day operations of Nutrition Services, ensuring that quality, standards, and customer expectations are met
Maintain excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Provide food service that results in overall high satisfaction of customers
Provide guidance to Nutrition Services staff on proper sanitation and food controls
Oversee the planning of menus, desserts, and other dining activities
Prepare and cook foods of all types, on a regular basis or for special guests / functions
Identify and determine how food should be presented with quality flavor and products, and create decorative food displays
Ensure that all plates and steam table pans leaving the production area look appealing
Demonstrate new cooking techniques and equipment to staff
Work with the Food and Beverage Manager to continuously improve the dining experience
Attend Dining Committee
Ensure all food temperatures are taken at specific times throughout the shift to maintain food safety and quality expectations
Verify that all quality standards, department rules, food and equipment policies are maintained by kitchen employees
Utilize culinary expertise in menu planning to achieve variety and quality to meet the needs of our residents
Guide, direct, and train all Back of House staff.
Organize, prioritize, and plan routines as needed.
Make decisions and solve problems with residents concerning menus items and specials
Implement new ideas and/or products that will benefit the dining experience.
Be creative and decorate holiday buffets and special events.
Assist in conducting inventories and purchasing/receiving
Inspect all presentations, appearances and quality of all plates
Follow all food safety guidelines and maintain safe food handling practices including proper temperatures of all foods, refrigeration and freezers
Other duties as assigned.