Sous Chef $25-$30/hr at LCS

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Full Time

Start Date

Immediate

Expiry Date

24 Mar, 26

Salary

30.0

Posted On

24 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication Skills, Team Leadership, Problem-Solving, Mentoring, Culinary Skills, Menu Planning, Food Safety, Budget Management, Recipe Development, Staff Supervision, Customer Service, Time Management, Hygiene Practices, Training, Creativity, Nutrition Knowledge

Industry

Description

Position Title: Sous Chef Department: Culinary Services/Food and Beverage Schedule: Varied- No Late Nights Pay: $25-$30/hr Who we are: Walk through our doors and see the difference in the future with senior living and care. We provide upscale resort style living located in the beautiful Arcadia neighborhood. Life Care Services is a premier provider of senior living in the nation. Our Clarendale Arcadia location is at 32nd and Camelback and boasts stunning views of Camelback Mountain. Clarendale Arcadia offers more than just a job. Our team of passionate professionals enhances the lives of seniors in our community every day. We are currently seeking an experienced Sous Chef to work in our fine dining space. This is a new position that is being added to our culinary team. If you’re looking for a different perspective on senior living and work/life balance, come join us today! You will enjoy: Medical, Dental, and Vision Insurance Now Offering DailyPay! Life and disability insurance 401(k) with company match Employee assistance program PTO and eight paid holidays Pet insurance and employee discounts (including wireless plan and retail discounts) Free meals Your personal and professional growth is important to us, so we provide continual professional training and career advancement opportunities. You will enjoy being part of a great team in a fun, engaging work environment! Who you are: Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals. Two to three years' experience in a high-volume hotel, restaurant, or club with fine dining preferred. Culinary education and supervisory background are desirable. One-year prior experience as a Sous Chef in high volume hotel, restaurant, or club with fine dining preferred. Ability to plan and organize work to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable. General Summary: The Sous Chef is responsible for the daily operations of the Clarendale Arcadia kitchens. The Sous Chef supervises all kitchen team personnel and assists the Executive Chef in hiring, scheduling, training, development, and discipline. In addition, the Sous Chef plans, develops and implements weekly menus as required. Essential Job Duties: Ensures adequate daily staffing and supervises the team. Utilizes leadership skills and motivation techniques to maximize team members. Meets and exceeds customer expectations by ensuring the department provides a Yes, I can level of teamwork. Provides staff and team with skills and training to execute value-added customer service. Monitors trends in the industry and recommends appropriate actions to maintain the competitive status and profitability of the operation. Inspects the daily set-up of food venue for all food production lines. Ensures accurate temperature control and that all food items are held in the proper “food safety zone.” Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed. Assists in budgetary and payroll expense control as required. Assures proper safety, hygiene, and sanitation practices as followed. Assists in creating, planning, costing, and executing menus, them buffets, specials, and holiday menus. The ability to provide creative menu input (including different ethnic cuisines) is essential. Develops new recipes, including daily entree specials that exceed resident expectations while maintain budgeted food cost goals. Assists the Executive Chef in executing all catered and special functions and executing new menu rollouts. Responsible for taking quarterly food inventory. Assists with food orders, production sheets, and related material. Understands food cost and how to cost recipes correctly. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product, and is adequately portioned. Trains the Expo position to ensure that all plating quality and food consistency standards are met, including service timing and garnishing. Responsible for mentoring and training all kitchen employees. Must lead by example concerning attitude and performance.

Responsibilities

The Sous Chef is responsible for the daily operations of the kitchen, supervising kitchen personnel, and assisting the Executive Chef with various tasks. This includes planning and implementing menus, ensuring food safety, and maintaining high standards of food presentation.