Sous Chef- 10:30am-7pm

The Village of St. Edward is a respected not-for-profit organization dedicated to fostering a compassionate and supportive environment where each individual is valued as a vital member of the community. Rooted in Christ-centered care, the Village promotes a culture of excellence in service, ensuring that residents, families, and staff experience a sense of belonging and respect within a warm and kind atmosphere. This organization stands out for its low resident to staff ratios, enabling personalized attention and quality care. The Village of St. Edward offers numerous employee incentives, discounts, and comprehensive benefits that underline its commitment to the well-being and professional growth of its team members. These include medical, vision, and dental coverage for full-time staff, pet insurance, competitive wages with regular reviews, generous paid time off for both part-time and full-time employees, tuition and certification reimbursement, and an array of wellness and recognition programs. The availability of career advancement opportunities, free continuing education units (CEUs), employee assistance programs, and community involvement events further exemplify the organization's dedication to nurturing a fulfilling workplace environment. Employees at the Village of St. Edward enjoy additional perks such as 403b retirement plans with employer matches, life and voluntary life insurance, short-term disability coverage, and unique rewards for perfect attendance and staff recognition. Additional offerings like an emergency support fund, ride-share programs, and employee referral bonuses reflect the holistic approach the organization takes towards employee support and engagement.

As a Sous Chef at the Village of St. Edward, you will take a pivotal role in the culinary operations at the Wadsworth Campus, working full time with a schedule of 40 hours per week from 10:30 a.m. to 7:00 p.m., including every other weekend and holiday shifts. The position is critical in ensuring that food production, both hot and cold, maintains the highest standards of quality, safety, and presentation while adhering closely to established policies and regulatory requirements. The Sous Chef will assist in supervising and training kitchen staff, promoting efficiency and excellence in service delivery, and maintaining compliance with all health and safety regulations, including ServSafe certification. This role demands a combination of culinary skill, leadership ability, and operational oversight, with responsibilities that include careful planning, monitoring of food preparation, and management of kitchen activities. Employees in this position are expected to demonstrate dexterity in operating kitchen equipment and managing workflow independently, with minimal supervision. The successful candidate will embody the organization's mission, working courteously and effectively with residents, families, and the public while exercising sound judgment in food preparation, presentation, and employee relations. This opportunity provides a meaningful and rewarding career path within a community-oriented setting that values professional growth and the personal contributions of each team member.