FT Sous Chef

MBK Senior Living•Scottsdale, AZ

About The Position

The Sous Chef prepares and cooks meals for residents and assists with all aspects of food service operations under the direction of the Executive Chef or Director of Dining Services. The role provides high-quality dining service in accordance with approved menus, dietary specifications, sanitary practices, and resident preferences. It includes interim kitchen leadership when the Executive Chef and Director of Dining Services are not present, as well as supporting food preparation, purchasing, inventory, food safety, sanitation, and staff coordination. This is a full-time position with an anticipated Thursday–Monday schedule, subject to change. The role is based in a senior living community and involves physical kitchen work, including prolonged standing and working amid temperature variations. Reasonable accommodations are provided in accordance with applicable law.

Requirements

High school diploma or equivalent (GED).
ServeSafe Certification.
Current Food Handler's permit.
At least 3 years of work experience in cooking and quality food preparation, food purchasing, kitchen safety, sanitation, and menu preparation in a similar environment or industry.
Must be at least 18 years old or have a proper work permit and authorization documentation.
Must complete required background clearance and health screening and provide negative TB test results within 7 days of employment; the TB test must be from within the last 6 months.
Excellent English communication skills, including speaking, writing, and reading.
Solid PC skills and familiarity with Microsoft Office Suite, including Word, Excel, and Outlook, and office equipment such as scanners and copiers.
Ability to deal tactfully and professionally with personnel, residents, family members, and guests.
Strong organizational, problem-solving, and time-management skills.
Ability to make sound independent decisions, remain calm, and effectively manage conflicts and stressful or emergency situations.
Ability to write menus with attention to nutrition, seasonal preferences, budget constraints, and presentation, while achieving high resident satisfaction in accordance with policies and procedures.
Ability to stand for prolonged periods; walk, bend, kneel, squat, pull, reach overhead, and perform repetitive motions; move intermittently throughout the workday and within the community.
Ability to lift and carry up to 50 pounds and push up to 250 pounds as necessary, and to work in an environment with temperature variations.

Nice To Haves

Culinary training certification and/or degree.
At least 6 months of work experience in a supervisory or lead role.

Responsibilities

Provide interim leadership and oversee kitchen staff and daily workflow when the Executive Chef and Director of Dining Services are not present.
Prepare food according to planned menus and recipes, delegating to cooks as appropriate and ensuring meals are properly portioned, visually appealing, appetizing, nutritious, and consistent with special dietary requests or requirements.
Consult with the Director of Dining Services or Executive Chef regarding menu changes.
Ensure food is served at the correct temperature and charted appropriately.
Assist with purchasing food and supplies, maintain inventory records and accounts as directed, and help maintain stock levels.
Record temperatures of refrigerators, freezers, and dishwashers.
Conduct quality assurance tests for food items.
Conduct daily pre-meal meetings and expedite the Chef’s line during peak hours.
Help supervise and assist cooks, servers, and dishwashers.
Review upcoming menu items and ensure necessary ingredients are stocked and pulled for preparation according to recipes.
Monitor team dynamics, inventory, safety, restaurant cleanliness, budget, and expenses.
Follow food safety protocols for cooking, equipment, storage temperatures and techniques, and kitchen sanitation.
Assist with food preparation for special meals and parties.
Follow community fire safety and infection control practices and promptly report unsafe conditions or equipment.
Maintain a safe and secure environment for staff, residents, and guests in accordance with established standards, policies, and procedures.
Comply with applicable federal, state, and local regulations and company policies and procedures.
Promote teamwork and open communication through mentoring, coaching, and recognition in alignment with MBK principles and core values.
Perform other duties and special projects as assigned or requested by the Executive Chef or Director of Dining Services.

Benefits

401(k) retirement plan with company match up to 4%.
Employee Assistance Program (EAP) for employees and household members.
Financial and legal services.
Educational loan assistance and scholarships.
Team member discount programs.
Resources supporting physical, emotional, and financial wellness.
Free meal per shift.
Comprehensive medical, dental, and vision coverage for full-time team members.
Multiple medical plan options, including an HSA-eligible plan with company contributions.
Healthcare and dependent care Flexible Spending Accounts for full-time team members.
Commuter benefits for full-time team members.
Company-paid life insurance and Accidental Death & Dismemberment coverage for full-time team members.
Disability benefits where applicable and subject to state-specific programs and eligibility requirements.
Voluntary accident, critical illness, and hospital indemnity insurance for full-time team members.
Competitive salaries.
Leadership development, live in-person training, virtual training, and individual and group trainings.
A supportive community team that encourages personal and professional growth and celebrates success.