Food Service Sous Chef

Episcopal SeniorLife Communities•Rochester, NY

1d•$24

About The Position

Episcopal SeniorLife Communities Mission: We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge… Life. Inspired Every Day. The Sous Chef is primarily responsible for producing menu items on a daily basis. The Sous Chef has the ability to perform all food service production activities and may function in the role of cook, cold prep, or staff member. The Sous Chef performs duties in compliance with established Episcopal SeniorLife Communities’ policies and procedures and will perform them in a professional manner.

Requirements

Minimum 3–5 years of progressive culinary experience, including supervisory responsibilities.
Strong knowledge of cooking techniques, kitchen equipment, and safety standards.
Maintain valid ServSafe Kitchen Manager Certification.
Excellent leadership, organizational, and communication skills.
Ability to thrive in a fast-paced, high-pressure environment.
Culinary degree or equivalent professional kitchen experience

Responsibilities

Assist the Executive Chef in planning, coordinating, and supervising all kitchen activities.
Prepare, cook, and plate menu items according to recipes, portion sizes, and presentation standards.
Ensure proper use of ingredients to maintain food quality and cost control.
Assist in menu development, including seasonal specials and creative dishes.
Maintain consistency in taste, appearance, and quality of all dishes.
Supervise kitchen staff during shifts, ensuring proper workflow and efficiency.
Provide training and mentoring to line cooks, prep cooks, and other team members.
Oversee shift assignments, delegating responsibilities based on skill level and service demands.
Promote a positive, collaborative, and respectful work environment.
Assist in ordering and receiving inventory to maintain adequate stock levels.
Monitor product usage to minimize waste and maintain budget goals.
Ensure all food storage areas are properly labeled, rotated, and organized.
Ensure compliance with all health, safety, and sanitation guidelines according to Monroe County and/or New York State guidelines
Maintain cleanliness and organization of kitchen equipment, workstations, and storage areas.
Oversee proper handling, storage, and disposal of food to prevent contamination.
Coordinate with front-of-house staff to ensure timely, accurate, and high-quality service.
Respond quickly to special requests, dietary needs, or service challenges.
Communicate effectively with the Executive Chef regarding kitchen operations, staff performance, and inventory needs.

Benefits

100% employer-paid medical insurance for High-Deductible Health Plan (HDHP) for single-subscribers.
Health Saving Accounts (HSA) with Weekly Employer Contributions.
Flexible Spending Accounts (FSA).
Dental insurance with orthodontist coverage.
401(K) with Company Match: 100% company match on the first 3% of your contributions.
Competitive Pay Rates
Tuition Assistance
Generous ETO (Earned Time Off) plan
Paid Holidays: ESLC has six designated holidays and one floating holiday.
Short-Term Disability
Vision
Employee Assistance Program
On-Site Workforce Success Coaches.