Sous Chef

Dial Silvercrest Corp•Elkhorn, NE

About The Position

The Sous Chef supports the Executive Chef or Dining Director in overseeing daily food production while maintaining high food quality and safety standards. The role helps lead kitchen staff, ensures efficient meal service, and contributes to a positive dining experience for residents. Responsibilities include preparing food according to standardized recipes, assisting with menu planning and recipe adaptations, monitoring inventory and supplies, and maintaining food safety, sanitation, and health standards. The Sous Chef also supports staff training and supervision, records required food and equipment temperatures and ready-to-use food items in the TELS website, and works to maintain resident satisfaction.

Requirements

Culinary degree or equivalent professional experience.
Previous experience as a Sous Chef or senior cook.
Experience in volume food production within a commercial kitchen.
Promote teamwork in providing services to residents.
Knowledge of state food-handling and kitchen regulations.
Knowledge of nutrition and dietary restrictions common among older adults.
Ability to stand for extended periods and lift up to 40 pounds.
Ability to operate kitchen appliances and office equipment.
Knowledge of and compliance with state and local food and health codes, with a strong understanding of sanitation and food safety.

Nice To Haves

Experience in healthcare, hospitality, or senior living.
Willingness to learn and help others.
Enjoyment in working with older adults.

Responsibilities

Prepare and portion ingredients according to standardized recipes, with attention to attractive plate presentation.
Assist with menu planning and review or adjust menus with a supervisor to account for seasonal foods, vendor prices, special events, and holidays.
Adapt recipes to accommodate residents’ special dietary needs or improve recipes.
Monitor food inventory, assist with ordering supplies, and minimize waste.
Maintain written inventories of food, non-food supplies, dishes, and utensils.
Assist with ordering food and non-food items through Dial’s preferred vendor.
Use the point-of-sale system and train new staff members as required.
Handle, label, and store delivered food and ingredients properly for infection control.
Monitor compliance with Dial standards and food safety, sanitation, and health regulations.
Maintain resident satisfaction in the food service department.
Record ready-to-use food items in the TELS website, recording three items with each meal.
Record cooler, freezer, and dish machine temperatures in the TELS website.
Assist with supervising the kitchen team and ensuring proper food preparation, presentation, and training.
Report on-the-job injuries to a supervisor before the end of the work shift on the day they occur.
Maintain confidentiality of verbal and written information concerning residents, community operations, and personnel.
Perform other duties as assigned.