Sous Chef: Full Time

ALL•Wyomissing, PA

5d•Onsite

About The Position

Join our culinary team as a Sous Chef preparing high-quality meals for residents and events. Help lead kitchen operations, maintain food safety standards, and deliver exceptional dining experiences in a collaborative environment. Summary of Responsibilities: The Sous Chef is responsible for all aspects of food preparation for all dining areas, catering events, and bar. This position ensures that all needed items are prepared focusing on quality, presentation, and schedule, and following production sheets, recipes, and temperature logs. This position assures meals service is satisfactory, following sanitation and Serv Safe procedures, observing and maintaining food storage, cooking temperatures, labeling and dating.

Requirements

High school Diploma or GED (Required)
4-5 Years of high-volume cooking experience demonstrated proven culinary skills (Required)
Completion of the Highlands Hearthstone Ambassador training within 30 days of employment (Required)
Medical Screening
Criminal History Clearance
FBI Fingerprint Clearance (Only required if you have not lived in PA for the last 2 years)
Immigration and naturalization (I-9) Clearance
Strong proactive and efficient work ethic
Ability to function in a fast-paced environment, with competing priorities and deadlines
Demonstrated interpersonal communication, verbal and written

Nice To Haves

Vocational / Technical Degree in Food Service (Preferred)
SERV Safe Certification (Preferred)

Responsibilities

Performs opening and closing procedures.
Communicates to proper personnel through the correct channels when there are discrepancies with food items such as shortages, overages.
Properly uses production sheets and temperature log books.
Prepares, sets-up and monitors daily food production, special functions, service and resident satisfaction through proper food handling guidelines and portion control.
Prepares all food items according to Serv Safe procedures.
Makes sure service times are followed in all areas.
Ensures all walk-ins, reach ins and storage areas are organized and all food is properly wrapped, labeled, dated and use by dated, and enforces Use By dates
Ensures all foods are served at proper temperatures.
Responsible for keeping food waste to a minimum and utilizing leftovers.
Ensures food quality and serving lines by accurately following Serv Safe procedures, plate presentation, portion control and using standardized recipes.
Replenishes food items as required.
Maintains kitchen, dish room, and all storage areas in a clean and sanitary manner.
Ensures the completing of sanitation assignments and logs in compliance with food and safety standards.
Demonstrates interest in learning additional aspect of the job and offers suggestions to improve workflow.
Completes sanitation expectations for all areas.
Participate in and complete all required ongoing training, including monthly online and in-person training, annual skills competencies education, and role-specific certifications, to ensure continued competence and adherence to organizational and regulatory standards.
The Sous Chef provides day-to-day guidance and oversight to kitchen and utility staff in the absence or support of senior culinary leadership. This includes monitoring food preparation and service, enforcing sanitation and safety protocols, ensuring adherence to standardized recipes and temperature logs, and coordinating kitchen operations during opening, closing, and meal service.