Sous Chef - FT

Cogir at the Quarry • Vancouver, WA

5d

About The Position

Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus 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

• A High School Diploma or equivalent is required.
• Culinary education is preferred, or an equivalent combination of experience and education is required.
• 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.
• At least one (1) year of supervisory experience is preferred.
• 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

• 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 (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.

Benefits

• Competitive wages, training, and growth opportunities.
• Early access to paycheck (pay on demand).
• Health, Dental, Vision, and Life Insurance.
• Paid Vacation, Holidays, and Sick Leave.
• 401K with company match.
• Employee Assistance Program.
• Generous Employee Referral Program and more.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED