Sous Chef

Fox Ridge Little Rock•Little Rock, AR

3d•Onsite

About The Position

The Sous Chef assists the Food & Beverage Director with meal and menu planning, kitchen staff supervision, and maintaining a well-stocked kitchen. The role prepares high-quality meals that meet or exceed community hospitality and service standards, keeps the kitchen and food stations clean and sanitary, and ensures meals meet residents’ dietary needs and food safety guidelines. The Sous Chef may cover kitchen management when the Food & Beverage Director is absent and perform other duties assigned by the supervisor. Fox Ridge Chenal is an assisted living and memory care community in Little Rock, Arkansas, and part of AgeWell Solvere Living. The organization describes its culture as supportive, inclusive, and focused on team members’ contributions, development, and career growth.

Requirements

High school diploma or equivalent.
Two years of related experience and/or training in food production.
Ability to communicate effectively orally and in writing in the primary language of the residents.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to perform arithmetic using whole numbers, common fractions, and decimals.
Ability to understand and carry out simple one- or two-step instructions using common sense and judgment.
Ability to handle standardized situations with only occasional or no variables and interpret instructions presented in written, oral, diagram, or schedule form.
Demonstrated interest in working with a senior population.
Dependability and ability to meet schedule requirements, including assigned weekends and holidays; ability to work other shifts or extended hours up to 16 hours per day when required.
Compliance with workplace OSHA requirements.
Appropriate dress; uniforms must be neat, clean, and wrinkle-free.
Background, criminal, and drug tests may be required; employees may be asked to submit to random drug testing.

Nice To Haves

Previous fine-dining experience.
Basic computer skills.

Responsibilities

Prepare breakfast, lunch, and dinner according to menus and standardized recipes in a safe, efficient, and sanitary manner.
Follow food preparation, service, storage, sanitation, food-handling, and food-safety requirements.
Cook foods according to production forecasts, including preparing soup stocks, braising meats, blanching, and roasting.
Prepare cold menu items on the service line as assigned by the Chef.
Suggest menu or recipe changes to use leftovers and overstocked items in a timely manner.
Ensure food is properly prepared, portioned, and served according to the menu cycle and standardized recipes.
Taste and prepare food to assess its quality and palatability.
Maintain standards for appearance, cleanliness, hygiene, and health; keep the kitchen and food stations clean and sanitized.
Communicate and work with wait service staff, the Dining Room Manager, and the Chef to support resident satisfaction.
Support and participate in Masterpiece®, including assisting with feedback groups and new initiatives and encouraging residents.
Meet schedule requirements, including attendance and punctuality; work weekends and holidays as assigned and shifts other than the one originally hired for when required.
Interact courteously and pleasantly with guests, residents, and staff, and respond promptly to resident needs.
Support organizational goals and values and balance team and individual responsibilities.
Comply with OSHA requirements in the workplace.
Cover kitchen management in the absence of the Food & Beverage Director.
Perform other duties as assigned by the supervisor.