Junior Sous Chef

Carol Woods Retirement Community•Chapel Hill, NC

3d•Onsite

About The Position

The Junior Sous Chef ensures the consistent production of high-quality meals, maintains sanitation and safety standards, oversees kitchen staff, and supports the Executive Chef in all culinary functions. The position requires leadership, attention to detail, and a commitment to excellence in food service and customer satisfaction. This role also involves upholding the values of Carol Woods, supporting resident well-being, acting as a steward of resident resources, contributing to continuous quality improvement, and supporting the concepts of a learning organization.

Requirements

Two-year degree or culinary school equivalent desired but work experience equivalent will be considered.
Completion of NRA Serve Safe Managers Course.
Minimum of 3 years’ experience in production in an upscale, high-volume setting.
Ability to stand for extended periods of time.
Ability to lift up to 30 pounds.
Adaptability
Computer Skills
Facilitation Skills
Organization
Problem Solving/Decision Making
Technical/Functional Expertise

Responsibilities

Ensure consistent and smooth food production operations.
Adhere to established recipes and specifications for quality, portion size, and presentation.
Monitor food preparation to ensure quality and consistency.
Reduce waste by managing leftovers and applying FIFO procedures.
Ensure food is garnished and presented attractively before service.
Support catering production and special events as required.
Oversee the purchase, receipt, and proper storage of stock and ingredients.
Maintain a clean, organized, and hygienic working environment at all times.
Prepare and manage kitchen cleaning rosters and oversee sanitation procedures.
Ensure compliance with health department regulations and internal food safety policies.
Report equipment maintenance needs to the appropriate department.
Oversee kitchen staff to ensure optimal performance and efficiency.
Assist in the hiring, onboarding, and training of new cooks and kitchen personnel.
Provide coaching, guidance, and feedback to support skill development and teamwork.
Foster a positive work environment and promote strong team spirit.
Cover shifts as needed, including weekends or when acting as manager on call.
Work towards exceeding customer expectations with a focus on service excellence.
Respond promptly to customer complaints, inquiries, or suggestions.
Maintain open and effective communication with the Executive Chef regarding staff performance, scheduling, equipment and supply needs, and recipe or production issues.
Manage and update food production logs.
Monitor inventory levels and place food orders as necessary.
Ensure standards and departmental policies are maintained in the absence of the Executive Chef.
Participate actively in Dining Services Leadership Team meetings.
Perform other duties as assigned.