Sous Chef (Full-Time) — $20–$24/hr

Providence Place Senior Living•Lancaster, PA

1d•$20 - $24•Onsite

About The Position

Providence Place Senior Living is hiring a full-time Sous Chef for its Lancaster campus. This is a hands-on role focused on creative, scratch cooking for 150 senior residents, including home-cooked meals, demonstration cooking, resident recipes, cooking classes, and use of local ingredients. The Sous Chef serves as the Executive Chef’s right hand, leading the line, training the team, and acting as Director of Dining when the Executive Chef is away. The schedule is 10:30 a.m. to 7:00 p.m., with work required every other weekend and every other holiday. Pay is $20.00–$24.00 per hour based on experience. Providence Place is family-owned and has operated since 1998.

Requirements

2–5 years of culinary experience, including experience as a Line Chef or Sous Chef.
ServSafe certification, or the ability to earn it within 3 months of starting.
Passion for great home-style cooking and the culinary skills to support it.
Enjoys training others and working as part of a leadership team.
Outstanding customer service and solid communication skills.
Able to work every other weekend and every other holiday.
Able to remain on their feet throughout the shift and lift up to 40 pounds.

Nice To Haves

Some kitchen leadership experience is preferred.
A culinary degree is a plus but is not required.

Responsibilities

Lead daily preparation of scratch-made meals for residents.
Prepare creative food experiences, including demonstration cooking, resident recipe features, cooking classes, and dishes using seasonal and local ingredients.
Visit the dining room nearly every meal and engage with residents.
Lead pre-meal huddles and uphold sanitation and food-quality standards.
Help plan special-event menus and contribute new menu ideas and recipes.
Train new cooks and support their growth along the culinary career path.
Assist the Executive Chef with scheduling, ordering, inventory, hiring, and coaching.
Act as Director of Dining when the Executive Chef is away.