JOB OVERVIEW

The Canton Regency believes we are here to provide more life to the years of our residents. Come in and find out what we are all about!
We are seeking a talented and passionate Sous Chef/Cook to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in fine dining and catering environments. As a Sous Chef, you will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role requires strong leadership skills and the ability to manage a team effectively while maintaining a positive and productive work environment.
As an assisted living facility, we have strict background requirements. All employees must be able to pass a background check.

REQUIREMENTS

• Proven experience as a Sous Chef or in a similar role within the food industry.
• Strong culinary skills with experience in food preparation, cooking, and presentation.
• Knowledge of food safety standards and regulations.
• Experience in banquet service and catering is highly desirable.
• Excellent leadership abilities with experience in team management.
• Strong organizational skills with attention to detail for inventory management.
• Ability to thrive in a fast-paced environment while maintaining high-quality standards.
• Effective communication skills for collaborating with kitchen staff and front-of-house teams.
• Culinary degree or equivalent experience is preferred but not mandatory.
• Flexibility to work various shifts as needed. Join our dynamic team where your culinary expertise will shine! We look forward to welcoming you as our new Sous Chef.
  Job Type: Full-time
  Pay: $16.00 - $26.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Experience:

• cooking: 1 year (Required)

Language:

• English (Required)

License/Certification:

• ServSafe (Preferred)

Work Location: In perso

• Assist in the planning and execution of menus, ensuring they meet quality standards and customer expectations.
• Supervise kitchen staff, providing guidance and support to ensure efficient food preparation and service.
• Manage inventory control, including ordering supplies and maintaining proper stock levels.
• Ensure compliance with food safety regulations and proper food handling practices.
• Oversee daily kitchen operations, including shift management and staff scheduling.
• Collaborate with the Executive Chef on special events, banquets, and catering services.
• Train new kitchen staff on cooking techniques, equipment use, and safety protocols.
• Maintain cleanliness and organization of the kitchen area, adhering to health department standards.
• Participate in menu planning and development to enhance customer satisfaction.