Food Service Sous Chef at Episcopal SeniorLife Communities

Rochester, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Apr, 26

Salary

23.5

Posted On

10 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Leadership, Communication, Food Preparation, Menu Development, Inventory Management, Cost Control, Health Safety, Sanitation, Staff Supervision, Training, Organization, Time Management, Problem Solving, Collaboration, Creativity

Industry

Hospitals and Health Care

Description

Description Episcopal SeniorLife Communities Mission: We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge… Life. Inspired Every Day. Starting Pay Rate: $23.50/hourly Full-Time 37.5 hours Tues-Fri 11a-7p, Sat 7a-3p, Sun & Mon off What We Offer: Episcopal SeniorLife Communities is dedicated to its staff, and we show it by providing incredible benefits! Winner of the 2024 & 2025 Best-in-Class Employer award, ESLC was recognized for its comprehensive approach to benefits, compensation, and employee experience. Your Health & Well-being: We take care of you. We offer 100% employer-paid medical insurance for High-Deductible Health Plan (HDHP) for single-subscribers. We also offer Health Saving Accounts (HSA) with Weekly Employer Contributions. Alternatively, we also offer Flexible Spending Accounts (FSA). Additionally, staff are eligible for dental insurance with orthodontist coverage. 401(K) with Company Match: 100% company match on the first 3% of your contributions. Competitive Pay Rates: We offer competitive rates that reflect your skills and experience. ESLC processes payroll on a weekly basis. Tuition Assistance: Our tuition assistance program provides financial support for courses and degrees that will help you grow professionally with us. ETO (Earned Time Off): Generous ETO plan that accrues on a weekly basis for use after 90 days of employment. Paid Holidays: ESLC has six designated holidays and one floating holiday. Additionally, ESLC offers voluntary benefits and insurances such as Short-Term Disability, Vision, Employee Assistance Program, and On-Site Workforce Success Coaches. The Sous Chef is primarily responsible for producing menu items on a daily basis. The Sous Chef has the ability to perform all food service production activities and may function in the role of cook, cold prep, or staff member. The Sous Chef performs duties in compliance with established Episcopal SeniorLife Communities’ policies and procedures and will perform them in a professional manner. ESSENTIAL JOB FUNCTIONS Kitchen Operations & Food Preparation Assist the Executive Chef in planning, coordinating, and supervising all kitchen activities. Prepare, cook, and plate menu items according to recipes, portion sizes, and presentation standards. Ensure proper use of ingredients to maintain food quality and cost control. Assist in menu development, including seasonal specials and creative dishes. Maintain consistency in taste, appearance, and quality of all dishes. Staff Supervision & Training Supervise kitchen staff during shifts, ensuring proper workflow and efficiency. Provide training and mentoring to line cooks, prep cooks, and other team members. Oversee shift assignments, delegating responsibilities based on skill level and service demands. Promote a positive, collaborative, and respectful work environment. Inventory & Cost Control Assist in ordering and receiving inventory to maintain adequate stock levels. Monitor product usage to minimize waste and maintain budget goals. Ensure all food storage areas are properly labeled, rotated, and organized. Health, Safety & Sanitation Ensure compliance with all health, safety, and sanitation guidelines according to Monroe County and/or New York State guidelines Maintain cleanliness and organization of kitchen equipment, workstations, and storage areas. Oversee proper handling, storage, and disposal of food to prevent contamination. Service & Communication Coordinate with front-of-house staff to ensure timely, accurate, and high-quality service. Respond quickly to special requests, dietary needs, or service challenges. Communicate effectively with the Executive Chef regarding kitchen operations, staff performance, and inventory needs. Requirements QUALIFICATIONS: Minimum 3–5 years of progressive culinary experience, including supervisory responsibilities. Strong knowledge of cooking techniques, kitchen equipment, and safety standards. Maintain valid ServSafe Kitchen Manager Certification. Excellent leadership, organizational, and communication skills. Ability to thrive in a fast-paced, high-pressure environment. EDUCATION: Culinary degree or equivalent professional kitchen experience ACCOUNTABILITY: The consequences of mistakes in acknowledging residents, visitors, or staff and handling phone calls include disgruntled or dissatisfied family members, with a potential loss of current and/or potential residents. PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Performing duties of this job require prolonged standing and routine walking in and around the kitchen and dining area. Must be able to occasionally lift loads of 30 pounds and routinely lift 25 pounds without assistance and the ability to sit, talk, and hear is required. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus. WORKING CONDITIONS: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The majority of essential job duties are performed indoors, in a kitchen environment with various tools and utensils. Additional are performed in a normal dietary kitchen environment which is subject to warm working conditions in an area where there is exposure to cooking equipment which may be hot. Employee will be exposed to temperature fluctuations and will be required to work with sharp objects. SUPERVISORY RELATIONSHIP: The work is performed within established guidelines and requires periodic supervision. The employee exercises some initiative and independent judgment to effectively perform the essential job duties of this position. RESPONSIBILITY FOR OTHERS: The employee has no direct responsibility for others. May be required to provide supervision of staff in the absence of the Chef Manager. SAFETY RESPONSIBILITIES: Shall be fully acquainted with all safety policies and procedures of ESLC. Takes an active role in all fire drills during the shift and/or emergencies for internal and external disasters as monitored by supervisor and incident manager. Must comply with facility in-service requirements. Maintain confidentiality of all information related to the organization, residents, participants, family, and staff, which may be encountered, either formally or informally, during the normal course of business. This includes medical and treatment records, financial and human resources information. Episcopal SeniorLife Communities is an Equal Opportunity Employer.

Responsibilities

The Sous Chef is responsible for producing menu items daily and supervising kitchen staff. They assist in planning, coordinating, and ensuring compliance with health and safety standards.