Sous Chef at Sagora Senior Living

Edmond, Oklahoma, United States -

Full Time

Start Date

Immediate

Expiry Date

22 May, 26

Salary

0.0

Posted On

21 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Oversight, Supervision, Menu Preparation, Cooking, Plate Presentation, Sanitation, Inventory Management, Ordering, Training, Counseling, Recipe Calculation, Costing, Specialized Diet Preparation

Industry

Facilities Services

Description

Sous Chef Do you have a passion for helping people and want to make a true impact in your next career move? A Sous Chef at Sagora Senior Living is a creative and detail-oriented individual who works closely with the Culinary Director and other members of the culinary department to prepare nutritious and attractive meals that exceed resident’s expectations and ensure they have a delightful experience at every meal. Join our team at one of our senior living communities offering independent living, assisted living, or memory care, where we put Residents First while being team-focused and quality-centered. We put Residents First, and our team members matter! At Sagora, we invest in and empower our team members to move upward within the company and in their careers. Based on team member surveys, we are certified as a Great Place to Work! Apply now to join our dedicated team that cares, just like you! Our Core Values are Commitment, Empowerment, Communication, Excellence, and Teamwork! Did you know that our name Sagora comes from the combination of two words – Sage, which means wisdom or wise person, and Agora, which means a gathering place. Our communities are a gathering place of wisdom! Benefits: Company-paid telemedicine service for all full-time benefit-eligible team members On-Demand Pay – request a pay advance! Discount and rewards program – use for electronics, food, car buying, travel, fitness, and more! Health/ Dental/ Vision/ Disability/ Life Insurance Flex Spending Account Dependent Care Flex Plan Health Savings Account 401(k) Retirement Savings Plan with company matching! Paid time off and Holiday pay Team Member Assistance Program – counseling services at the other end of the phone! Discounted Meal Tickets Referral Bonus Program – earn money for referring your friends! Tuition Assistance (for programs directly related to team member's position) Lasting relationships with our residents who have so much wisdom to share! Position Details: Community Name: The Veraden Address: 2709 E. Danforth Rd. Phone number: +14053591230 Status (FT/PT/PRN): Full-time Shift: What does a Sous Chef at Sagora do? Assist Culinary Director in day-to-day oversight and supervision of the culinary department as assigned Oversee the culinary department in the absence of the Culinary Director Preparing menu items in accordance with recipes Cooking à la carte items Presenting a finished plate to be served and enjoyed Maintaining a safe, sanitary, clean, and organized cooking area Deep clean kitchen on a monthly basis Assist with inventory and ordering of food and non-food supplies Train and counsel food service associates What do you need to be a Sous Chef? One or more years of work experience as a Sous Chef or Assistant Culinary Director in a commercial kitchen Current ServSafe Certification and Food Handler’s permit required as regulated by state and local authorities Must be able to read, write, and communicate effectively with residents, families, guests, and other associates in English Ability to use math to calculate recipes and costing Must have skills necessary to prepare dishes for specialized diets Sagora does not accept unsolicited resumes from headhunters, recruitment agencies or fee based recruitment services. Sagora is an equal opportunity employer and will consider all applicants without regard to race, marital status, sex, age, color, religion, national origin, veteran status, disability or any other characteristic protected by law.

Responsibilities

The Sous Chef assists the Culinary Director with daily oversight and supervision of the culinary department, including stepping in when the Director is absent. Key duties involve preparing menu items according to recipes, ensuring high-quality plate presentation, and maintaining a clean, sanitary cooking area.