Sous Chef Managerial

Overview

Location: Royal Oaks Retirement Community

Description Sous Chef

Salary: $56,160.00-$68,161.00
Salary is Exempt (Annually)

Sign-On Bonus: $2500 (Does not apply if you have been employed by Royal Oaks in the previous 2-years)

Available Schedule (Subject To Change): Thursday thru Monday / 10am - Close (Dining rooms close at 7pm, 8pm or 9pm). Schedule may vary based on business needs

Employment Type: Full Time / Aetna Benefit Eligible / Medical, Dental, Vision

Location: Royal Oaks Retirement Community, 10015 W. Royal Oak Road, Sun City, AZ 85351
Cross streets are 99th Avenue and Grand Avenue

• Will work rotating holidays
• Will work special private catered events on campus
• Will be required to prep and/or cook food on the line based on business needs
• Will be required to float around campus to work in various kitchens
• Will manage a staff of Direct Report cooks and/or dishwashers; must have prior managerial experience
• Will be part of the interviewing process of cook and dishwasher candidates
• This position requires strong culinary skills and the ability to manage all aspects of cooking independently in several smaller kitchens on our campus, as well as comfortable working on the line in larger kitchens, and strong managerial experience managing a team of employees
• Pay is bi-weekly

• Benefit eligible / Aetna / Medical, Dental, Vision
• Paid Holidays = 6 paid holidays annually
• After 30 days of employment, you will receive holiday pay. If you work on a holiday, you will receive holiday pay plus time-and-a-half pay
• Paid Time Off = you accrue PTO hours starting your first day of employment
• Sell Back PTO = you may sell back your PTO

Under the supervision of the Executive Sous Chef, plans, organizes and directs the daily activities of the kitchen staff and food production. Ensures efficient operation of all kitchen areas, including food preparation and production, sanitation, and supervising kitchen staff.

• May assist on the line preparing, cooking and plating foods; follow the kitchen manual and directions from the Chef in charge. Use various cooking techniques including baking, broiling, frying, grilling, steaming, braising, boiling, and pressure cooking.
• May assist in food preparation such as cutting, peeling, chopping and slicing fruits and vegetables as well as cutting of meats & fish. Carves and displays meats, vegetables, fruits, and salads; replenishes service lines as necessary.
• Helps develop daily and weekly menus. Assist with orders. Assist in food production and cooking when needed.
• Makes recommendations for upgrading or improving efficiency in food service to enhance resident, guest and employee experience.
• Responsible for ensuring that daily food production records, recipes, food and equipment temperature and sanitizer logs are maintained.
• Assist with the kitchen staff schedules on a bi-weekly basis, based on meal service times and special event needs while controlling labor costs and overtime.
• Assist with the monthly inventory. Controls usage of all food and beverage items and appropriate usage of equipment, tools, and service products by night staff.
• Communicate with Executive Chef and Sous Chefs on issues with food quality, production, ordering, and any other issues that may arise.
• Reports any and all maintenance issues daily using the systems software.
• Conducts safety, sanitation, and maintenance programs as assigned.
• Will be required to operate/drive a golf cart for transporting supplies around campus as needed. This may also include transporting employees when needed.
• Ensures resident rights and reports incidents of abuse or violations of residents’ rights as required.
• Promotes resident privacy, dignity, and freedom from abuse; maintains confidentiality for residents to meet HIPAA guidelines.
• Ensures compliance with organizational, departmental, federal, state and local regulations.
• Maintains a safe, neat and clean environment; reports deficiencies as needed.
• Performs responsibilities in line with safety and infection control procedures.
• Read, understand, follow and enforce safety procedures; adheres to HACCP standards.
• Attend…