Sous Chef

Full-time

Pay Range: $28.00 - $32.00

Non-exempt

Shift: 11: 30 A.M. - 8: 00 P.M. Scheduled days to be discussed at time of interview at the community


Make a difference by providing great care and love for our treasured residents!

At MorningStar Senior Living, we talk a lot about culture. In fact, we rather obsess about it. For without a transformative culture, we cannot begin to elevate and celebrate the lives of our resident-heroes and be ourselves changed for the good in the process. So, we seek great hearts, other people like us, who care and want to do work that matters. We select people like us who believe that the most satisfying life is one that is outward-bound and rooted in servant-leadership.

JOB SUMMARY

The Sous Chef must have the ability to prepare and cook a variety of foods in large quantities; aware of special diets, seasoning requirements, cooking times, temperature controls; ability to estimate quantities of food required, limit waste, and utilize leftovers while serving attractive, appetizing meals.

BENEFITS

• Health Insurance offerings such as medical, dental, and vision insurance
• Other Insurance offerings such as life, disability, accident, and critical illness insurance
• 401k plan with matching
• HSA options
• Employee assistance programs
• Paid sick, vacation and birthday!
• Career development programs and opportunity for advancement
• Charitable and philanthropic opportunities
• Tuition Reimbursement
• Free shift meal!

POSITION OVERVIEW

Prepare, cook, season, and serve adequate, attractive, nutritious, wholesome, and balanced meals, including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus.

The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

The position also requires the ability to perform all the duties of the Executive Chef in his/her absence. To include and not limited to menu planning and writing, scheduling, product ordering, supervising multiple kitchens, and supervising as many as 45 cooks, dishwashers, apprentices, and front of house serving staff.

QUALIFICATIONS

Demonstration of our Core Values: Love, Kindness, Honesty, Goodness, Fairness, Respect.

• Education: High school diploma preferred, but at the minimum the ability to read and write English.

• Experience: Previous experience in the dietary department of health care facility preferred.

• Job Knowledge: Ability to prepare and cook a variety of foods in large quantities; aware of special diets, seasoning requirements, cooking times, temperature controls; ability to estimate quantities of food required, limit waste, and utilize leftovers while serving attractive, appetizing meals.

Safety and Sanitation: Safety and sanitation are very important in our community. The Sous Chef must be able to monitor all food preparation and storage, to ensure proper County and State guidelines are being kept.

*Team members who are scheduled to work 24 or more hours per week are eligible for benefits, families of said team members will also be eligible.

EEO