Sous Chef

Cogir Management, USA•Fairfax, VA

1d•Onsite

About The Position

Cogir Senior Living, based in Scottsdale, Arizona, oversees a network of senior living communities nationwide. At The Virginian by Cogir, the culture is rooted in the core values of human focus, creativity, and excellence. The Sous Chef, in collaboration with the Director of Culinary Experience and Executive Chef, is responsible for all daily operations and staffing for the assigned community restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. The role offers the opportunity to connect with and positively impact the lives of residents daily by creating a variety of culinary options, from traditional comfort food to unique global dishes, with a seasonal menu that changes quarterly using fresh local ingredients. The focus is on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors.

Requirements

High School Diploma or equivalent.
Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.
At least three (3) years of food preparation experience in full-service kitchen surroundings, including following recipes and cooking dishes from scratch.
Knowledge of kitchen equipment and knife handling skills.
Proficiency in preparing a variety of meals, including large-batch cooking.
Availability to work flexible shifts, including weekends and holidays.

Nice To Haves

Culinary education is preferred, or an equivalent combination of experience and education is required.
At least one (1) year of supervisory experience is preferred.
Knowledge of dietary restrictions and meal modifications for seniors is a plus.
Creative culinary and prep skills are a plus.
Previous experience in senior living, healthcare, or hospitality settings is highly desirable.

Responsibilities

Work closely with the Director of Culinary Experience and Executive Chef to run the department efficiently and effectively within budget.
Ensure resident satisfaction through a top-notch dining experience.
Direct and manage all back- and front-of-the-house staff.
Maintain all departmental documentation according to state and federal regulations.
Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions.
Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary.
Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff.
Cover shifts resulting from call-offs.
Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines.
Ensure proper handling and storage of cleaning supplies and chemicals.
Maintain a professional appearance.
Aid in all kitchen operations as needed.