Sous Chef

QSL Management•Manassas, VA

21d

About The Position

QSL Management is a fast-growing senior living company focused on providing seniors with luxurious, comfortable, resort-style homes and promoting wellness, security, longevity, family, joy, and self-worth. The company seeks team members who exemplify Excellence, Compassion, Respect, Leadership, Integrity, Safety, and Joy and want to serve others. The Sous Chef is a member of the Dining Services team, responsible for preparing nutritious, appetizing, and attractive meals for residents and helping ensure the kitchen operates smoothly, efficiently, and safely. The role includes preparing meals according to menus and recipes, overseeing meal preparation and service setup, following food-safety and sanitation procedures, and supporting kitchen operations. In the Executive Chef’s absence, the Sous Chef oversees food-service staff and overall kitchen operations. The position may also involve administrative duties such as menu planning, ordering, receiving, invoice processing, inventory, monthly reporting, staffing, and payroll. The position is full-time, with a listed salary range of $21.00–$24.00. The employer describes a competitive wage, an excellent benefits package, and a work environment where team members can make a difference in the lives of older adults.

Requirements

High school diploma or equivalent.
At least 2 years of experience in the industry or in full-service restaurant cooking.
Effective communication in English and excellent customer-service skills.
Experience mentoring and directing others.
Ability to prepare and follow recipes.
General knowledge of and ability to conform to sanitation and safe food-handling practices.
Basic computer skills.

Responsibilities

Review menus and food-production instructions and prepare meals according to menus and recipes while meeting portion-control standards.
Oversee food preparation and service setup to provide nutritious, attractively garnished meals punctually.
Follow safe food-handling procedures, including covering, labeling, dating, and storing food properly.
Complete refrigerator, freezer, and production logs accurately and on time.
Follow sanitation standards by cleaning during work, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate schedules and charts.
In the Executive Chef’s absence, oversee food-service staff and overall kitchen operations.
Focus on resident satisfaction and resolve food-related complaints as needed.
Perform administrative duties, including menu planning, ordering, receiving, invoice processing, inventory, end-of-month reporting, staffing, and payroll as needed.
Perform other duties as assigned.