Kitchen - Sous Chef - Full Time

Fieldstone Communities•Olympia, WA

About The Position

The Sous Chef contributes to a joyful and vibrant community by executing the menu and supporting a high level of performance and resident and visitor satisfaction. The role focuses on food appearance, food quality, and the overall dining experience. The Sous Chef helps manage daily kitchen operations, coordinates food production, prepares and expedites food, supports and trains kitchen staff, controls food costs, and ensures compliance with food safety, sanitation, and appearance standards. In conjunction with the Director of Dining Services, the Sous Chef helps set kitchen goals, develop menus and recipes, and address operational problems. The position also involves communicating with dining room staff and other departments, assisting with food orders, inspecting kitchen and storage areas, maintaining required logs, and participating in meetings and training.

Requirements

High school diploma or equivalent.
Good organizational skills and verbal and written communication skills.
Ability to relate positively, effectively, and appropriately with residents, families, community members, volunteers, and other community staff.
Special interest in and a positive attitude toward working with long-term care residents and older adults.
Ability to read, write, speak, and understand English.
Basic computer knowledge and ability, with aptitude to learn company applications.
Pass a criminal background and fingerprint check.
Ability to work a flexible schedule, including weekends, holidays, and overtime, as required by the position.
Ability to creatively solve problems and work independently with minimal supervision.
Meet mandatory state-regulated health requirements.
Maintain a current Food Handler’s Card and obtain ServSafe certification soon after hiring.

Nice To Haves

Three years of commercial kitchen experience preferred.

Responsibilities

Comply with Standards of Service and help ensure kitchen employees follow them.
Assist with day-to-day kitchen operations, coordinate food production schedules, and ensure food quality, taste, and presentation.
Prepare food and expedite orders during peak meal periods as needed.
Help control food costs by training kitchen staff in food preparation, handling, and proper handling of leftovers.
Ensure kitchen employees adhere to uniform, grooming, and appearance standards.
Work with the Director of Dining Services to establish kitchen goals and anticipate and resolve kitchen-related problems.
Establish and enforce health department and food-handling guidelines.
Work with the Director of Dining Services to develop menus, create recipes and product specifications, and ensure adherence to them.
Train kitchen staff on new menus.
Maintain effective communication within the kitchen and dining room, respond to staff suggestions and concerns, and work to resolve problems.
Maintain effective working relationships with the sky lounge manager, staff, and other departments.
Assist with food orders based on projected business levels.
Inspect kitchen, dishwashing areas, and coolers regularly and promptly correct deficiencies.
Maintain state-required sanitation and temperature logs.
Attend and participate in required meetings and training.
Stay current on system-assigned tasks and duties.
Perform other duties as assigned.