Sous Chef

Rancho Cucamonga, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Hourly

Range $20.60 - $24.72

Benefits

Health Insurance

Dental Insurance

Vision Insurance

flexible spending accounts

Life insurance

Paid Time Off

Company-paid Employee Assistance Program (EAP)

401(k) with Company Match

Tuition Reimbursement

Company-paid short and long-term disability insurance

Pet insurance

Team member discounts

Advance Pay benefit

Job Description

Merrill Gardens at Rancho Cucamonga is a respected senior living community dedicated to creating a nurturing and inspiring environment where seniors can thrive with dignity and respect. As a part of the Merrill Gardens family, a fifth-generation family business with over 30 years of experience, this community upholds a tradition of care and excellence. The company prides itself on fostering a sense of family, not only within the communities it serves but also among the team members who make those communities warm and welcoming. Merrill Gardens at Rancho Cucamonga focuses on providing residents with wellness-oriented support, emphasizing individualism and a high quality of life through compassionate care and meaningful connections. The company offers full-time and part-time employment opportunities with highly competitive pay and comprehensive benefits tailored to support the well-being and growth of its employees.

The role of Sous Chef at Merrill Gardens at Rancho Cucamonga is a pivotal position within their culinary team, designed for individuals passionate about preparing quality food and supporting a senior population. This full-time or part-time position requires a committed and caring individual who values working within a team to provide nutritious and appealing meals that meet the residents’ specific dietary needs and preferences. The Sous Chef plays an integral role in planning and executing menus, maintaining kitchen safety and sanitation, and supporting residents and staff with dignity and professionalism. This position reports to the Executive Chef and requires someone with significant food preparation experience, especially in scratch cooking within a high-volume, fine dining setting.

The Sous Chef not only prepares food items following established recipes but also collaborates with the Executive Chef regularly to enhance menu offerings and ensure culinary excellence. In addition, the Sous Chef is expected to oversee kitchen staff, maintain accurate food production records, and address resident concerns related to their meals. The role requires a strong commitment to food safety, documentation, and hygiene, alongside an ability to train new staff and contribute positively to the dining experience of senior residents. Physical demands of the position include standing, walking, and manual handling of materials up to 50 pounds, with accommodations available to support employees with disabilities. This opportunity offers a meaningful career within a stable, expanding company that promotes professional growth and values long-term commitment.

Job Requirements

High school diploma or equivalent
Minimum of 5 years’ experience in quality food preparation
Experience in scratch cooking in a high volume, fine dining setting
Proficiency in computer skills including MS Outlook, Word, etc.
Ability to stand and walk frequently
Ability to lift and handle materials up to 50 pounds
Excellent communication skills
Legal authorization to work in the country

Job Qualifications

Minimum of 5 years’ experience in quality food preparation
Experience in scratch cooking in a high volume, fine dining setting
Proficiency in computer skills including MS Outlook, Word, etc.
Strong interpersonal and communication skills
Ability to train and lead kitchen staff effectively
Knowledge of food safety and sanitation standards
Ability to handle multiple tasks in a fast-paced environment

Job Duties

Prepares all food items following proper recipes and procedures specified by the Executive Chef
Ensures all food items are prepared in a timely fashion
Uses batch-cooking methods when appropriate to ensure a fresh product
Visually inspects all food that is ready to be served for proper plating
Regularly meets with the Executive Chef to discuss menu preparation for the upcoming weeks
Suggests ways to improve food quality and efficient production of menus
Maintains kitchen sanitation and safety standards
Cleans and sanitizes all work areas and equipment before and after use
Practices correct food handling and food storage procedures
Maintains documentation of all temperature charts and records
Completes assigned cleaning duties to ensure compliance and sanitary standards are met
In the absence of the Executive Chef, oversees and directs all dining service Team Members assigned during a shift
Also resolves food problems by clarifying residents' concerns, determining cause, selecting the best solution, expediting corrected meal or adjustment, and following up with the resident to ensure the resolution meets their expectations
Trains new staff using the Dining Services Training Manual
Accurately completes all food production records in accordance with company policies and procedures as well as federal and state guidelines
Contributes to team success through positive interactions with residents and staff daily
Orders and maintains stock