Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Our Sous Chefs supervise and plan the preparation of high quality/presentation food to our residents, guests, and associates, to promote an excellent restaurant-style dining atmosphere.
What will I do every day?
What will I need to be successful in this role?
What’s in it for me? (Great Question!)
What do we do?
We create a great place to live for our residents and great place to work for our associates. Kisco Senior Living has been a dynamic, award-winning leader in the senior living industry for the past 30 years.
All offers of employment are subject to satisfying our pre-employment process which includes: successfully passing a drug screen, TB Test and Background Check
*Kisco Senior Living is an Equal Opportunity Employer
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