Sous Chef

Bay Ridge Assisted Living is a distinguished assisted living and memory care community featuring 44 residential units, dedicated to serving a stable and low-acuity resident population. This community prides itself on providing a smaller, more intimate setting that promotes a personal approach to care, offering consistent routines and fostering meaningful relationships between residents and their families. As part of Heritage Property Management, Bay Ridge Assisted Living benefits from the company’s strong commitment to quality care and a supportive workplace environment. Heritage Property Management is known for its core values including honesty, quality, respect, teamwork, potential, and balance, ensuring a positive and respectful atmosphere for both residents and employees.

Bay Ridge Assisted Living is committed to not only delivering exceptional care but also fostering a workplace that encourages professional growth and employee well-being. The community offers competitive compensation with an hourly wage range of $20.00 to $22.00, complemented by comprehensive benefits such as health insurance, dental and vision coverage, flexible spending accounts, paid time off, a 401(k) plan with employer matching, and paid orientation and training. Employees are also eligible for wage increases after 90 days and annual merit-based increments, underscoring Bay Ridge’s dedication to rewarding commitment and performance.

The position of Sous Chef at Bay Ridge Assisted Living is a vital role within the culinary team, responsible for supporting all daily kitchen operations under the guidance of the Chef. The Sous Chef plays a crucial role in maintaining the high standard of meal preparation and service that residents expect. This role ensures compliance with approved menus, culinary policies, food safety regulations, and relevant procedures. The Sous Chef must be versatile and ready to perform any kitchen task as needed, demonstrating both culinary skill and leadership. This includes preparing all foods and beverages, ensuring meals are served promptly and at the correct temperatures, offering substitute menu items when necessary, and maintaining accurate food safety documentation.

In addition to its primary responsibilities within the kitchen, the Sous Chef acts as an essential liaison between the culinary staff and resident services, fostering strong communication and teamwork. The individual in this role provides positive leadership during their shifts, overseeing the culinary staff, including utility workers and servers or prep assistants. This leadership includes modeling proper food handling techniques, sanitation standards, and professional behavior. The role demands working evenings, weekends, and many holidays, reflecting the commitment to continuous care and service to residents.

Compliance with food safety standards such as ServSafe and IDDSI is imperative in this role, along with maintaining a clean, safe, and organized kitchen environment. The Sous Chef is also responsible for monitoring inventory, minimizing waste by properly utilizing food, supplies, and equipment, and promptly reporting any equipment or facility issues. The position includes participating in training opportunities to stay current with industry standards and practices. The ideal candidate will bring professional culinary experience, certification, and a strong understanding of geriatric dietary needs, alongside excellent time management, organizational, and leadership skills. Physical demands include the ability to lift up to 50 pounds and work comfortably in varied kitchen environments while engaging effectively with residents and team members.