Sous Chef (58057)

Simpson•Philadelphia, PA

58d•Onsite

About The Position

For more than 150 years, Simpson has met the changing needs and desires of Philadelphia area seniors from diverse backgrounds. A not-for-profit family of services, Simpson House, Simpson Meadows, Jenner’s Pond, Simpson Gardens I & II, and Simpson Midtown, as well as Simpson Home Care. Our loyal and long-term staff is full of caring professionals who truly love what they do. Simpson provides residents with a lifestyle that includes on-campus conveniences, services, and amenities such as casual and fine dining venues, beauty salons, fitness centers, security, healthcare, activity programs, and much more. Our employees are inspired by a culture of Loving-Kindness, and we are fully committed to appreciating the array of backgrounds and talents demonstrated by our employees. Simpson is looking for a Sous Chef to join our dynamic and seasoned team. If you are looking for a challenging opportunity to showcase your unique skills in the Personal Care industry, get in touch with us to discuss how you can join our team. Take a look at the details below for the position. The Sous Chef plays a crucial role in ensuring the overall culinary excellence and dining experience within our Senior Living Community. Under the guidance of the Executive Chef, the Sous Chef assists in planning, organizing, and supervising daily culinary operations, ensuring the highest quality of meals are prepared and presented for our residents. The Sous Chef collaborates with the culinary team to create nutritious and flavorful menus that meet the dietary needs and preferences of our senior residents.

Requirements

HS Diploma.
3 years of cooking experience in a similar environment.
SERV Safe required

Nice To Haves

A.A.S. or Certificate in Culinary Arts or Food Service Management preferred.
Previous experience as a cook or chef in a similar setting, preferably in senior living or healthcare.
Knowledge of nutrition and special dietary requirements for seniors.
Familiarity with food safety and sanitation regulations.
Ability to work well in a fast-paced environment and handle multiple tasks simultaneously.
Strong communication and interpersonal skills to interact effectively with senior residents and staff members.
Attention to detail in food preparation, portioning, and presentation.
Flexibility to adapt to changing menus and dietary needs.
Physical stamina to stand for extended periods and lift heavy objects.

Responsibilities

Culinary Leadership: Assist the Executive Chef in overseeing all aspects of the kitchen, including food preparation, cooking, plating, and presentation.
Lead and train culinary staff in proper cooking techniques, food safety, and sanitation practices.
Ensure that food quality and presentation meet established standards and reflect the preferences of senior residents.
Menu Planning and Execution: Collaborate with the Executive Chef to design and develop menus that offer a variety of nutritious and delicious options, catering to specific dietary requirements.
Prepare and cook a range of dishes, ensuring consistent quality and taste.
Adapt recipes to accommodate individual dietary restrictions and preferences.
Kitchen Operations: Manage inventory of kitchen supplies, ingredients, and equipment, ensuring timely restocking and proper storage.
Maintain a clean and organized kitchen environment, adhering to food safety and sanitation guidelines.
Monitor portion control and minimize food waste through efficient cooking practices.
Resident Engagement: Foster positive relationships with residents, actively seeking feedback and incorporating suggestions into menu planning and improvements.
Participate in special events, themed dinners, and culinary demonstrations to enhance resident dining experiences.
Staff Development: Provide mentorship and guidance to kitchen staff, encouraging professional growth and a positive work culture.
Support training initiatives to enhance culinary skills and knowledge among the team.
Compliance and Safety: Adhere to health and safety regulations, maintaining high standards of cleanliness and hygiene.
Collaborate with the Executive Chef to ensure all regulatory requirements related to food handling and preparation are met.
Administrative Responsibilities: Assist in managing kitchen budgets, controlling costs, and optimizing resources.
Maintain accurate records of inventory, production, and meal counts.