Sous Chef

Sheldon Meadows Assisted Living Center • Georgetown Charter Township, MI

3h • Onsite

About The Position

Bay Ridge Assisted Living is a 44-unit Assisted Living and Memory Care community serving a stable, low-acuity resident population. Our smaller size allows for a more personal approach to care, consistent routines, and meaningful relationships with residents and families. At Bay Ridge, serving others is more than a job. It is a commitment to supporting the health, dignity, and daily well-being of our residents in a respectful and team-oriented environment. The Sous Chef is responsible for supporting all daily kitchen operations and must be able to perform any kitchen task as needed. This role works closely with the Chef and culinary team to prepare and serve high-quality meals while ensuring compliance with menus, policies, procedures, and food safety regulations. The Sous Chef often acts as a liaison between culinary staff and resident services staff and is expected to provide positive leadership during assigned shifts. This position is normally required to work evenings, weekends, and many holidays.

Requirements

• Experience and training in professional cooking
• Must obtain and maintain Food Protection Manager Certification (ServSafe or equivalent) and HACCP certification
• Strong time management, organizational, and leadership skills
• Minimum age of 18 years
• Ability to pass state-mandated background screening and drug testing

Nice To Haves

• Culinary certification preferred
• Knowledge of geriatric dietary needs preferred

Responsibilities

• Serve as second-in-command in the kitchen and assume responsibility when the Chef is not present
• Prepare all foods and beverages according to approved menus, policies, and procedures
• Ensure meals are served on time and at proper temperatures
• Prepare and offer substitute menu items when residents decline a selection, as directed
• Complete required food safety documentation, including temperature logs
• Ensure food is served in an appetizing manner and at appropriate temperatures
• Monitor returned plates and communicate concerns regarding resident food acceptance
• Support resident satisfaction by paying attention to preferences and dietary needs
• Work cooperatively with Resident Services to support resident nutrition
• Provide leadership and direction to culinary staff on shift
• Assist in supervising Utility Workers and Server/Prep Assistants
• Model proper food handling, sanitation, and professional behavior
• Maintain a clean, safe, and organized kitchen environment
• Follow ServSafe, IDDSI, and state food safety standards
• Properly utilize food, supplies, and equipment to minimize waste or loss
• Report equipment or facility issues promptly
• Support inventory monitoring and food supply ordering
• Participate in training opportunities
• Perform other duties as assigned to meet community goals

Benefits

• Health insurance
• Dental and vision insurance
• Flexible Spending Account (FSA)
• Paid Time Off (PTO)
• 401(k) with employer match
• Paid orientation and training
• Eligible for wage increase after 90 days and annual merit increases

What This Job Offers

• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 11-50 employees