Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $24.84 - $30.84
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Employer paid group term life insurance
Disability insurance
Paid Time Off
Six paid holidays
403(b) retirement plan with 3% employer match
fitness center use
Life insurance
AD&D insurance
Tuition Assistance
Employee assistance program
legal services
home and auto insurance discounts
discount purchasing program
Pet insurance
Job Description
Covenant Living is a renowned organization dedicated to providing exceptional living and healthcare services. With a commitment to inspiring service and fostering a community-oriented environment, Covenant Living supports its residents and clients with outstanding care and hospitality. As a reputable employer, Covenant Living emphasizes a supportive workplace culture that values teamwork, compassion, and professional growth. The establishment offers a wide range of health and lifestyle services, making it a leader in its field and a preferred employer for professionals seeking to make a meaningful impact in the healthcare and living services sector.
The role of Sous Chef at Coven... Show More
The role of Sous Chef at Coven... Show More
Job Requirements
- High school diploma
- Minimum three years of lead experience as a Sous Chef or equivalent
- Five plus years managing high-volume kitchens
- Current sanitation certification or ability to obtain within 6 months
- Safe Food Handling certification
- Ability to lift or carry up to 50 pounds
- Ability to stand for extended periods and perform various physical tasks such as bending, kneeling, and crouching
- Ability to work in a kitchen environment with exposure to temperature and humidity changes
- Attention to detail and manual dexterity
- Compliance with food safety and sanitation protocols
- Ability to work flexible schedules including nights, weekends, and holidays
Job Qualifications
- High school diploma
- Culinary Arts Degree preferred
- Current and approved sanitation certification or obtain within 6 months of hire
- Safe Food Handling certification
- Minimum of three years lead experience as a Sous Chef or equivalent role at a high-volume restaurant
- Over 5 years of experience managing high-volume, fast-paced commercial kitchens
- Over 3 years of cooking experience in fine dining and culinary leadership role preferred
- Proficiency in multiple kitchen stations such as sauté, grill, salad, and fry
- Advanced knife skills
- Skilled in inventory ordering and waste management
- Proficient in recipe production
- Knowledge of current culinary and market trends
- Excellent organizational and time management skills
- Strong communication abilities
- Proficiency with computers, online purchasing, and inventory management software
- Ability to calculate figures and perform mathematical functions
- Ability to work flexible schedules including nights, weekends, and holidays
Job Duties
- Oversee daily culinary operations and supervise production of daily specials
- Delegate tasks and spot-check product for quality
- Assist on the line during peak service times
- Support Executive Chef in planning, ordering, inventory, and food preparation
- Assume full responsibility of culinary operations in absence of Executive Chef
- Develop and implement menus including daily and weekly specials and special event menus
- Maintain high standards for food quality, cost, presentation, and flavor
- Monitor food storage, rotation, and sanitation standards
- Manage cost controls and assist in procurement of kitchen equipment and supplies
- Solve kitchen operational issues resourcefully
- Prepare and serve foods for therapeutic diets according to planned menus
- Assist in serving meals following dietary and food preferences
- Plan and prepare for special occasions and themed meal days
- Assist in food preparation, portioning, garnishing, presentation, and storage
- Estimate food consumption to purchase appropriate ingredients and provide recipe standards
- Act as liaison between Executive Chef and back-of-house staff
- Conduct pre and post-shift walkthroughs to ensure compliance and cleanliness
- Enforce food safety policies and procedures
- Ensure compliance with federal, state, and local regulations including HACCP and ServSafe
- Establish a safe work environment and conduct safety related training
- Comply with residents’ rights policies
- Follow procedures for cleaners, hazardous materials, and fire safety
- Report hazardous conditions, equipment, accidents, and incidents promptly
- Adhere to sanitation and food safety procedures including temperature monitoring and food labeling
- Ensure proper storage and sanitation of kitchen facilities and equipment
- Attend required in-services and trainings
- Maintain kitchen organization and staff management excellence
- Communicate effectively with managers, kitchen staff, dining staff, and guests
- Work a flexible schedule including nights, weekends, and holidays
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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