Executive Sous Chef at Duncaster Inc

Bloomfield, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Oct, 26

Salary

65000.0

Posted On

11 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Staff Supervision, Menu Planning, Recipe Development, Food Production, Sanitation Compliance, Inventory Management, Budgeting, Culinary Coaching, Food Safety, Hiring And Training, Performance Appraisal

Industry

Health;Wellness & Fitness

Description

As a Best of Hartford organization, a career at Duncaster in more than just a place to work. Here, you can fulfill your passion for helping others and become part of something meaningful that pays you back in inspiring, heartfelt ways you may have never experienced. Duncaster offers residents a plan for life with independent living, assisted living, memory care and skilled nursing services all on a beautiful campus-like setting. Our residents share a bond of mutual respect with our staff that builds memorable and lasting relationships. Overview Reporting to the Executive Chef, the Executive Sous Chef assists in managing all kitchen operations, including staff supervision, menu execution, food production, and the overall guest experience. This role supports the Executive Chef in overseeing culinary activities from concept development through final presentation, ensuring the highest standards of quality, consistency, and service. The Executive Sous Chef directly supervises the utility teams, maintaining strict compliance with sanitation, safety, and food-handling standards. In the absence of the Executive Chef, the Executive Sous Chef assumes full responsibility for culinary operations, supervision, and kitchen leadership. Additionally, the Executive Sous Chef provides culinary leadership and operational support for all hot food production required for daily service periods, catered events, and Marketplace operations, ensuring efficient execution and exceptional food quality. Essential Functions * Production planning with continuous process improvement through team collaboration, while elevating culinary standards through coaching, mentoring, skill development, and the application of current industry trends. * Utilize prep production sheets and designated Hot Carts for ease of storage and service. * Menu planning, recipe development with fresh, contemporary, and healthy focus. * Establishes and reviews kitchen staff work schedules with Executive Chef to ensure proper coverage, with attention to hours and overtime. * Daily sanitation inspection walk through, and adherence to all sanitation and food handling protocols using the tools and structure set. * Accurately labels and dates all prepared foods, maintaining the three-day rule. * Conducts monthly inventory to ensure compliance with monthly food budget and assists Executive Chef in ordering all food supplies as needed. * Prepares all records and reports pertaining to kitchen operation. * Maintains the highest standards of quality, sanitation, and food safety, with proven experience in producing and presenting visually appealing, well-executed plates. * Holds and assists the Executive Chef in monthly culinary and steward meetings to convey important information and team building. * Holds monthly culinary training to share new techniques, team build and overall expand the culinary knowledge in the brigade. * Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; assisting in appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. * Performs other duties as assigned. Education and Experience * A degree from a post-secondary culinary arts program is required. * Minimum of 5 years of experience as a Sous Chef, with at least 3 additional years in a high-volume, high-quality food service or restaurant environment. * Must be able to speak, read, and write the English language in an understandable manner. * SERV Safe certification is preferred. * Able to wear gloves and other protective equipment. * Must be able to relate to and work with ill, disabled, elderly and emotionally upset residents. * Must be able to assist in the evacuation of residents. Hours Full-time, 1st shift: 40 hours per week. 8 hour shift between the hours of 6:00am - 8:00pm (every other weekend) Pay $65,000/yr What are the benefits? Working in a Life Plan community will bring out the best in you. As a member of our team, you'll have the opportunity to pursue a truly rewarding career path, with multiple exciting benefits, including the following: * 401(k) with match and profit sharing * Medical, dental, and vision insurance available the 1st of the month after hire * Flexible spending accounts * Short-term and long-term disability * Employee assistance program * Paid time off * Tuition reimbursement * 10% tuition discount on all degree and certificate programs at Charter Oak * Free Access to our Aquatic & Fitness Center & to our beautiful walking trails throughout our campus * Discount employee lunches * Duncaster Spotlight Employee Recognition Program * Referral bonuses * Free parking * Shoes for Crews - discounted safety shoes for all staff * Yearly performance increases plus additional bonus opportunities * Employee Appreciation Events held throughout the year by our own “Funcaster” Committee

Responsibilities

The Executive Sous Chef assists in managing all kitchen operations, including staff supervision, menu execution, and food production. They ensure high standards of quality and sanitation while assuming full leadership of culinary operations in the Executive Chef's absence.