Sous Chef at Ciel of Cedar Mill

Shorewood, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

02 May, 26

Salary

0.0

Posted On

01 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Meal Service, Sanitation Standards, Inventory Management, Team Collaboration, Time Management, Multitasking, Customer Service, Cooking, Dishwashing, Training Participation, Dietary Guidelines, Safety Regulations, Physical Endurance, Dependability, Self-Motivation

Industry

Hospitals and Health Care

Description

Description Job Title: Sous Chef Reports To: Director of Culinary Location: Ciel Senior Living Employment Type: Hourly Our Mission: We are united in our mission to offer seniors an elevated way of life, where comfort, connection and joy thrive. Position Summary: Ciel Senior Living is seeking a reliable, motivated and service-orientated Culinary Services Manager to join our culinary team. This position supports the Director of Culinary in the preparation and service of nutritious meals for residents in a warm and respectful senior living environment. The ideal candidate will be passionate about food service, dependable and eager to contribute to the health and well-being of our residents. Key Responsibilities: Assist the Director of Culinary with daily kitchen operations and food preparation. Prepare and cook meals according to established menus, recipes and dietary guidelines. Serve meals to residents in a courteous and timely manner. Maintain cleanliness and sanitation standards in food preparation and dining areas. Assist with inventory, stocking and proper storage of food and supplies. Follow all safety and health regulations in accordance with facility policies and regulatory standards. Collaborate with culinary and caregiving teams to ensure residents’ dietary needs and preferences are met. Perform dishwashing and cleaning tasks as needed. Participate in training and ongoing development opportunities. Assisting other cooks in preparing food or helping other team members when needed. Attends training courses at community and maintains up to date monthly, quarterly and annual training through designated Learning Management System (LMS). Other duties as assigned, and which relate to the success of the community and the care, comfort and happiness of our residents. Requirements Experience, Qualifications & Skills: Able to walk in a fast-paced environment. Able to multitask, prioritize and manage time efficiently. Physical endurance to stand for an entire shift. Self-motivated and self-directed. Works well as part of a team and on individual tasks. Capable of quickly handling multiple orders. High school degree or equivalent. Must have strong understanding of the English language sufficient to read and write. Physical Qualifications: Walk/stand-must be able to continuously walk and stand. Environment Condition-must be able to perform work both inside and outside. Sit-sit infrequently. Lift-constantly 0-10 pounds, frequently 11-50 pounds, occasionally 51-100 pounds. Carry-constantly 0-10 pounds, frequently 11-50 pounds, occasionally 51-100 pounds. Push-constantly 0-10 pounds, frequently 11-50 pounds, occasionally 51-100 pounds. Climb-must be able to climb stairs on a frequent basis, with the opportunity to utilize the elevator as an alternate resource if available. Bend-must be able to bend at the waist, knees, hips and spine on a frequent basis; may require frequently manipulating weights of 25 pounds or more. Squat-must be able to squat on a frequent basis to reach below the knee, may require lifting of 50 pounds or less. Twist or rotate-must be able to twist or rotate occasionally at the trunk, hips, knees and neck, manipulating weights of 25 pounds or more. Reach-must be able to reach on a frequent basis. May occasionally reach overhead, requiring manipulation of weight of 10 pounds or less, and below waist manipulating weight of 25 pounds or more.

Responsibilities

The Sous Chef assists the Director of Culinary with daily kitchen operations and food preparation, ensuring meals are prepared and served according to established guidelines. They also maintain cleanliness and collaborate with teams to meet residents' dietary needs.