Responsibilities

The Sous Chef is responsible for preparing and cooking meals for residents, staff, and guests in the community.  This individual ensures that all meals are prepared and presented according to Company standards. The Sous Chef also supervises daily operations of the kitchen, including meal preparation, purchasing, cost control, sanitation, safety, and staff training. This individual will directly oversee the operations of the ancillary dining venues along with the dishwashers and prep cooks.

Ensure that all food is received, stored and prepared according to Company standards. Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times. Responsible for the overall food quality and presentation of meals according to established recipes and approved menus. Provide a high level of customer service and promote a restaurant-style dining atmosphere. Conduct Pre-Meal stand up for all dining and kitchen staff. Document temperatures of food prior to service, as well as refrigeration and freezer temperatures. Prepare and ensure snacks and beverages are available to residents at all times. Keep kitchen floors clean (sweep and mop) and trash emptied. Assist with planning, preparation, and execution of special events, banquets, and theme meals. Operate and maintain kitchen equipment in a clean and sanitary manner. Work closely with the Chef du Cuisine to keep residents satisfied with food and dining programs. Create a strong sense of teamwork and cooperation amongst all staff. Assist with the planning, preparation, and execution of the Art of Atria Dining enhancement programs. Responsible for interviewing, hiring, training, developing, and evaluating assigned staff. This includes, but not limited to, staff evaluations and discipline of food service staff in accordance with Company guidelines and Food & Beverage Org chart. Assist the Chef du Cuisine with management of the budget for items such as linen, table setting supplies, uniforms, payroll, and special events. Assist the Chef du Cuisine in menu planning and development based on residents’ likes and dislikes. Adhere to and train staff on Quality Enhancement standards and standard food safety practices. Assist the Chef du Cuisine with in-services. May perform other duties as needed and/or assigned. Qualifications High School Diploma or General Education Degree (GED). Culinary Training preferred. Minimum of three (3) to five (5) years of experience as a lead cook or chef in a hospitality or healthcare environment. Serve Safe and/or Food handler’s permit as required by state law and/or Company standards. Able to read and follow recipes and printed production guides, cleaning schedules, and logs. Knowledge of food handling, preparation, cooking and service. Strong communication skills, both written and verbal.