Full-Time Sous Chef Honeoye Falls at Episcopal SeniorLife Communities

Honeoye Falls, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

04 May, 26

Salary

23.5

Posted On

03 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Management Experience, Cooking Experience, Food Preparation, Menu Development, Inventory Control, Safety Practices, Communication Skills, Food Handling, Team Supervision, Customer Interaction, Recipe Following, Equipment Management, Pastry Preparation, Catering Services, Budget Management, Time Management

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. Full-Time Position for our Pinehurst Independent Living Facility in Honeoye Falls Starting Rate $23.50/hour Weekends Required - Additional Pay/Shift differential for weekend shifts Life at Episcopal SeniorLife Communities: 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 will produce and oversee all meal and catering preparation in conjunction with the chef manager. ESSENTIAL JOB FUNCTIONS Direct and supervise wait staff, crew leader and dishwashers in absence of chef manager. Direct and supervise kitchen staff in consistent preparation of food items. Enforce the facility’s departmental policies and procedures. Assist in training of kitchen staff, including safety programs and practices Prepare to order line work items (sautéed, broiled, poached, fried, baked, pan sauces). Prepare sauces, soups, stocks and reductions. Prepare various entrees, starch and vegetable using classical/international methods. Prepare buffet/catering foods. Butcher meat and seafood items. Prepare pastries and desserts. Prepare, store and maintain all foods in accordance with accepted industry practices, facility and Monroe County DOH health codes. Assist in menu development, including new ideas for specials and the alternative menu Assist in inventory control, weekly inventory upkeep for ordering purposes. Assist in ordering all necessary food items and staying within the confines of the budget. Assist in administrative functions pertaining scheduling, recruiting and performance management for kitchen staff. Equipment management, ensure all staff utilize equipment properly and perform necessary maintenance as required. May attend resident association/food committee meetings for feedback. Attend all chef/production meetings to address problems, concerns, or plans. Requirements QUALIFICATIONS: Must possess high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher. Minimum of three years’ management experience in food services or related fields. Minimum of five years of cooking experience in institutional, hotel or upscale dining required. Ability to work independently and with a group. Ability to follow specific instructions. Ability to perform basic math calculations. Ability to communicate effectively, both orally and in writing. Ability to follow recipes. Ability to prepare and cook entrees. Ability to safely operate all job-related food service equipment. Demonstrate knowledge of proper food handling and infection control. Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors and the general public. 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 accommodations may be made to enable individuals with disabilities to perform the essential functions. Performing duties of this job requires 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 accommodations 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, that 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 will produce and oversee all meal and catering preparation in conjunction with the chef manager, supervising kitchen staff and ensuring food quality and safety. Responsibilities also include menu development, inventory control, and assisting in training kitchen staff.