Sous Chef at Duncaster Inc

Bloomfield, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Dec, 25

Salary

25.0

Posted On

25 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Menu Planning, Recipe Development, Sanitation, Food Handling, Inventory Management, Culinary Training, Team Building, Communication, Problem Solving, Adaptability, Culinary Knowledge, Staff Oversight, Production Planning, Safety Protocols, Emergency Response

Industry

Description

Recently acknowledged as a "Best in Senior Living" community by U.S. News & World Report, a career at Duncaster is more than just a place to work. Here, you can fulfill your passion for helping others and become part of something meaningful that pays you back in inspiring, heartfelt ways you may have never experienced. Duncaster offers residents a plan for life with independent living, assisted living, memory care and skilled nursing services all on a beautiful campus-like setting. Our residents share a bond of mutual respect with our staff that builds memorable and lasting relationships. Overview Under the Culinary Director and the Executive Chef. The Sous Chef acts to assist the Executive chef in all the functions of the kitchen – including staff oversight, menu prep, sanitation and safety and the overall dining experience. Essential Functions * Supervises all kitchen staff including Cooks and Utility Workers. * Production planning and process improvement with team involvement. * Menu planning, recipe development with fresh, contemporary, and healthy focus. * Establishes and reviews kitchen staff work schedules. * Daily sanitation inspection walk through, and adherence to all sanitation and food handling protocols using the tools and structure set. * Conducts monthly inventory to ensure compliance with monthly food budget and assists Executive Chef in ordering all food supplies as needed. * Prepares all records and reports pertaining to kitchen operation. * Holds and assists the Executive Chef in monthly culinary and steward meetings to convey important information and team building. * Holds monthly culinary training to share new techniques, team build and overall expand the culinary knowledge in the brigade. * Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; assisting in appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. * Performs other duties as assigned. Education and Experience * A degree from a post-secondary culinary arts program is required. * 5 years of experience as a Sous Chef plus 3 years in another food preparation position is required. * Must be able to speak, read, and write the English language in an understandable manner. * SERV Safe certification is preferred. * Able to wear gloves and other protective equipment. * Must be able to relate to and work with ill, disabled, elderly and emotionally upset residents. * Must be able to assist in the evacuation of residents. Environment and Working Conditions * Ability to focus on task needs and perform intellectual executive functions as related to the functions of the kitchen operation. * Ability to execute intellectual tasks and duties under conditions of high demand and distraction. * Ability to complete the essential functions of the position with or with adaptive personal devices (e.g., hearing aid, corrective lenses). * Ability to operate equipment and technology required for the position. * Able to wear personal protective equipment. * Must be able to communicate effectively. * Able to assist with the evacuation of residents under emergency status to the best of their physical ability. * Able to function independently with integrity and work effectively with residents, personnel, and support agencies. * Able to constantly stand, walk, and move intermittently throughout the workday. * Able to frequently push and/or pull a force of up to 15 pounds as relates to rolling food cart, box of food. * Able to position oneself to access overhead, outward, mid-thigh, and floor level culinary items. * Able to handle, lift, and carry up to 50 pounds occasionally and 35 pounds frequently. * Able to frequently perform efforts and tasks as related to culinary work duties, as related to working at kitchen prep tables, procuring supplies or returning times to/from noted locations, floor level to overhead. Hours Full-time, 40 hours per week: 10:30 am - 7:30 pm, Every other Weekend Pay $25.00 per hour What are the benefits? Working in a Life Plan community will bring out the best in you. As a member of our team, you'll have the opportunity to pursue a truly rewarding career path, with multiple exciting benefits, including the following: * 401(k) with match and profit sharing * Medical, dental, and vision insurance available the 1st of the month after hire * Flexible spending accounts * Short-term and long-term disability * Employee assistance program * Paid time off * Tuition reimbursement * 10% tuition discount on all degree and certificate programs at Charter Oak * Free Access to our Aquatic & Fitness Center & to our beautiful walking trails throughout our campus * Discount employee lunches * Duncaster Spotlight Employee Recognition Program * Referral bonuses * Free parking * Shoes for Crews - discounted safety shoes for all staff * Yearly performance increases plus additional bonus opportunities * Employee Appreciation Events held throughout the year by our own “Funcaster” Committee

Responsibilities

The Sous Chef assists the Executive Chef in all kitchen functions, including staff oversight, menu preparation, and ensuring a safe and sanitary environment. They are responsible for supervising kitchen staff, conducting inventory, and facilitating culinary training.