Sous Chef at Blossom Valley by Cogir

Wenatchee, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jun, 26

Salary

22.0

Posted On

28 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Staff Supervision, Meal Preparation, Purchasing, Cost Control, Sanitation, Staff Training, Menu Planning, Inventory Control, Recruitment, Cooking, Baking, Large Batch Cooking, Knife Handling, Dietary Restrictions Knowledge, Food Safety

Industry

Nursing Homes and Residential Care Facilities

Description

Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Competitive wages, training, and growth opportunities. Early access to paycheck (pay on demand). Health, Dental, Vision, and Life Insurance. Paid Vacation, Holidays, and Sick Leave. 401K with company match. Free meals at work. Employee Assistance Program. Generous Employee Referral Program and more. POSITION SUMMARY Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors. KEY RESPONSIBILITIES Work closely with the Director of Culinary Experience (Executive Chef) to run the department efficiently and effectively within budget. Ensure resident satisfaction through a top-notch dining experience. Direct and manage all back- and front-of-the-house staff. Maintain all departmental documentation according to state and federal regulations. Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions. Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary. Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff. Cover shifts resulting from call-offs. Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines. Ensure proper handling and storage of cleaning supplies and chemicals. Maintain a professional appearance. Aid in all kitchen operations as needed. Requirements CANDIDATE QUALIFICATIONS Education and certificates: A High School Diploma or equivalent is required. Culinary education is preferred, or an equivalent combination of experience and education is required. Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes. Experience, Competencies, and Skills: At least three (3) years of food preparation experience in full-service kitchen surroundings, including following recipes and cooking dishes from scratch. At least one (1) year of supervisory experience is preferred. Knowledge of kitchen equipment and knife handling skills. Knowledge of dietary restrictions and meal modifications for seniors is a plus. Proficiency in preparing a variety of meals, including large-batch cooking. Creative culinary and prep skills are a plus. Previous experience in senior living, healthcare, or hospitality settings is highly desirable. Availability to work flexible shifts, including weekends and holidays.

Responsibilities

The Sous Chef collaborates with the Director of Culinary Experience to manage all daily restaurant operations, including supervising kitchen staff, overseeing meal preparation, purchasing, cost control, sanitation, and staff training. This role focuses on delivering exceptional dining experiences by creating diverse menus, often from scratch, using fresh local ingredients.