Lead Sous Chef

Commonwealth Senior Living at East Paris•Grand Rapids, MI

3d•Onsite

About The Position

The Lead Sous Chef supports the Dining Services Director in leading the culinary team to provide high-quality, nutritious, and appetizing meals for our residents. The Lead Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Dining Services Director in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction. He or she provides friendly, responsive service to create an exceptional dining experience for all of our residents. Each Dining team member's primary objective is to exhibit the core values of Commonwealth Senior Living and provide a memorable dining experience for the residents.

Requirements

Minimum of 2–3 years of culinary or dining management experience, preferably in senior living, healthcare, or high-end hospitality.
Current ServSafe Manager Certification is required (or the ability to obtain it within 30 days of hire)
Ability to read and write English.
An active and valid driver's license is required.
Willingness and ability to learn new tasks
Must be available to work varied shifts and weekends.
Strong organizational skills, proficiency in basic computer applications (Word, Excel, ordering systems), and a passion for serving the senior population.
Ability to lift heavy objects; stand and walk short distances throughout the day.
Ability to tolerate heat from the kitchen.
Must be Food safety compliant.

Nice To Haves

Models the core values of the company: We Care About People We Do the Right Thing We are Passionate, Have Fun, and Celebrate Success We Speak Up! It’s Our Responsibility We Take Ownership and Add Value We are Respectful

Responsibilities

Prepare and serve nutritious meals to our residents in a safe sanitary manner in accordance with Public Health Regulations, and in compliance with Sanitation Code.
Be familiar with Hazardous Analysis Critical Control Point HACCP}, Workplace Hazardous Material Information System WHMIS}.
Responsible for ensuring a clean, safe working environment and maintaining this responsibility by safe work habits, using correct hand washing techniques and routine cleaning.
Serve attractive, nutritious meals in a pleasant, respectful manner, mindful of the special needs of the residents.
Practice safe usage of all equipment within the department and the ability to clean, sanitize and maintain the equipment as outlined in the cleaning schedules.
Prepare the dining rooms daily: set tables, pour beverages, clear and clean dishes.
Upon receiving stock, put it away following the procedures as required.
Follow cleaning procedures when mechanical equipment is not available ex: power failure}.
Ensure the kitchen and dining areas meet all HACCP, local health department, and state regulatory requirements.
Maintain a clean, organized, and safe working environment.
Performs other duties as directed by the Dining Services Director.
Other duties as assigned
Ensures all personnel exemplify the core values of the company at all times.
Create and drive the sales culture.