2338 Sous Chef

Hermitage Richmond is a distinguished senior living community and a celebrated Top Richmond Workplace Winner for the 7th consecutive year. Recognized for its dedication to enriching the lives of its residents, Hermitage Richmond embraces a mission centered on Enriching Life's Journey. With a steadfast commitment to autonomy and self-direction, the organization provides exceptional services across various residential settings, including independent apartments, assisted living, memory support, and nursing residences. The company culture is deeply rooted in core values such as Culture, Stewardship, Partnership, Diversity, Hospitality, and Quality, which collectively guide the team in delivering compassionate and person-centered care. Hermitage Richmond fosters an environment that values professional development and teamwork, creating a supportive atmosphere for both residents and employees.

The role of Richmond Sous Chef at Hermitage Richmond is a prominent full-time position that plays a vital part in the culinary operations of the community. The working hours are typically from 10am to 7pm with various rotating shifts from Monday through Sunday, offering a dynamic and engaging schedule for a culinary professional. The Sous Chef oversees all aspects of food production within the dining services, ensuring the preparation and presentation of food meet the highest quality standards. This position involves participation in the preparation and service of a wide variety of food items, including entrees, soups, starches, vegetables, salads, desserts, breads, and rolls. Additionally, the Sous Chef supports menu planning initiatives and collaborates with the Executive Chef and Director of Dining Services to maintain operational excellence.

A key responsibility of the role is to serve as a liaison for special function planning, setup, and execution, coordinating catering and special events within the community. The Sous Chef also assists in preparing food according to specific dietary specifications tailored to healthcare services, highlighting the importance of therapeutic food production knowledge. The position demands a hands-on approach, encompassing some utility work, dishroom assistance, and adherence to sanitation and safety protocols in line with health department regulations. Daily inspections of dining service areas are required to guarantee proper food handling, storage, and cleanliness standards are rigorously maintained.

The Sous Chef holds a leadership role that includes direct supervision of kitchen operations, including receiving, storage, food preparation, service, and cleanup. This supervision extends to dish room personnel and the overall management of dining services team members, facilitating training and ongoing development of culinary staff. In the absence of management personnel such as the Dining Room Manager or Dietitian, the Sous Chef ensures smooth daily operations, including production levels, therapeutic accuracy, and timely service. They also contribute to inventory control by overseeing the ordering of departmental stores and monitoring leftover utilization. The ability to report maintenance concerns and assist with repairs is essential to maintaining an efficient kitchen environment.

This role requires advanced culinary knowledge, especially in therapeutic food services pertinent to the community living environment. Proficiency in Microsoft Office applications for word processing and spreadsheets supports food production documentation and planning tasks. The position demands physical stamina and the ability to perform tasks such as lifting up to 50 pounds, extensive walking, bending, stooping, and working under varied temperature conditions. Candidates must have good communication skills and the ability to understand both verbal and written English instructions. The Richmond Sous Chef position at Hermitage Richmond is ideal for experienced culinary professionals who are passionate about quality food service, team leadership, and contributing to an enriching community experience.