Sous Chef - The Heritage Tradition

Surprise, AZ, USA|

Job Overview

Compensation

Type:

Hourly

Rate:

Range $24.00 - $26.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Career development opportunities

competitive pay

Job Description

Senior Resource Group-SRG is a renowned leader in the senior living industry, with over 37 years of experience in the development and operation of senior living communities throughout the United States. Known for innovation and excellence, SRG has earned numerous awards for its advanced community designs, outstanding resident service, and exceptional care. The company is committed to creating environments that promote quality of life, comfort, and dignity for seniors, focusing on both independent and assisted living communities. SRG’s dedication to improving senior living shines through its comprehensive approach, which combines compassionate care with high operational standards and resident-centered activities.
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Job Requirements

Associate's degree (A. A.) or equivalent from two-year college or technical school
six months to one year related experience and/or training
experience in food service, preferably in hospitality, country club, or senior living industry
knowledge of food safety and sanitation regulations
ability to operate kitchen equipment safely
strong communication and interpersonal skills
commitment to maintaining a safe and sanitary work environment
ability to follow instructions and work under supervision
willingness to contribute to community relations and resident activities
reliable and punctual work ethic

Job Qualifications

Associate's degree (A. A.) or equivalent from two-year college or technical school
six months to one year related experience and/or training
food service experience in hospitality, country club, or senior living industry preferred
strong knowledge of food preparation and safety standards
ability to follow food service regulations and sanitation standards
effective communication and teamwork skills
ability to maintain confidentiality and promote resident well-being
customer service orientation
organizational and supervisory skills

Job Duties

Prepares and cooks meals for residents under the direction of Food Service Director
responsible for providing high quality dining service that takes into account resident preferences and special dietary requirements in compliance with applicable food and sanitation regulations
assists Food Service Director in all phases of kitchen management
maintains a professional appearance, manner, and approach while on duty
works in a manner that promotes a safe and sanitary environment for staff, residents and visitors
makes efforts to reduce safety hazards, accidents, and injuries
makes an active contribution towards improving community relations, increasing public regard and overall awareness of the independent living and/or assisted living Community
maintains appropriate levels of confidentiality
ensures the provision of high-quality services and service delivery to residents
reports resident and employee incidents to Food Service Director, identifies and reports safety hazards and assists in instituting corrective action in a timely manner
shares in the responsibility for maintaining an environment that is conducive to the safety, physical and emotional well-being of residents, prospects and personnel
participates in departmental and Community meetings and projects as directed by supervisor
supports and participates in the resident-centered activity program as directed by supervisor
helps supervise and assists staff in the production of all menu items, including using recipes and production records, using high quality ingredients, operating kitchen equipment, portioning and garnishing
conducts quality assurance tests for all menu items as directed by Food Service Director
supervises safe food handling procedures for cooking staff with special emphasis on critical control
monitors the labeling and proper storage of all foods
cooks all foods in quantities according to menu and number of persons being served
assists in planning, review and revision of menus and menu cycles
assists in developing and maintaining recipes that adhere to food costs and quality standards
assists in adherence to staffing goals
orders supplies and keeps records and accounts as directed by Food Service Director
helps maintain preventative maintenance program for kitchen equipment
immediately reports to maintenance any malfunction in equipment or physical plant
assists in reviewing and controlling food, labor, and supply costs
controls overproduction, waste, and theft of all products
maintains accurate daily production records

Job Qualifications

Experience

Entry Level (1-2 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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