MINIMUM QUALIFICATIONS

• Must be at least 18 years of age
• High school diploma or equivalent
• Professional, pleasant and team oriented attitude
• Must be able to communicate clearly in verbal and written English
• Minimum of 1 year of related experience in a high volume restaurant setting with supervisory responsibilities
• Proven success with advanced Culinary skills such as knife handling, food preparation and presentation
• Ability to work assigned shifts including early morning, evenings, weekends and holidays as needed
• Consistent and reliable attendance is essential for all Belmont Village employees to ensure the successful operation of the community
• All offers of employment are conditional based on the successful completion of a State and Federal criminal background check, drug screen, job related physical and TB test.
  Please note that the above Responsibilities and Qualifications provide a general overview of the primary duties for this role and the basic qualifications. This is not intended to be a comprehensive list of all responsibilities, duties and skills required.

ABOUT THE ROLE

As a Sous Chef at Belmont Village Senior Living, you will perform multi-functional duties related to supervision, food preparation, set-up, service and clean-up in our senior living community commercial kitchen. The Sous Chef assists in training new kitchen employees and helps to maintain a high quality of food preparation and presentation using company recipes to ensure an excellent dining experience for residents and their guests. The ideal candidate is reliable, takes pride in their work, and demonstrates empathy. They excel in a fast-paced, physically active position, collaborate effectively, and embrace a growth mindset, prioritizing exceptional hospitality and helping seniors to thrive as they age.

YOUR TYPICAL RESPONSIBILITIES

• Supervises kitchen and dining room staff and food production in the absence of the Chef Manager
• Prepare meals from scratch according to assigned recipe specifications and quality standards
• Follow recipes, manage portion control and ensure attractive plate presentation
• Properly manage cook times while preparing and efficiently managing several orders simultaneously
• Maintain cleanliness and order in the kitchen ensuring compliance with regulations, policies and procedures
• Follow checklists and company procedures to ensure kitchen is stocked and well maintained at all times
• Make hospitality, customer service, and resident satisfaction your top priorities in every interaction