Sous Chef-Senior Living

Company: Brookdale Oak Park
Location: Oak Park
Posted on: August 5, 2022

Job Description:

Overview: Do you love the creativity of being a Chef but hate the late nights and hectic weekends? With thousands of recipes to choose from, and the ability to add your own, Brookdale is the place for you. Quality is what we pride ourselves on and listening to our residents in the development of our menus is key. If you are passionate about leading a team, have high expectations when it comes to sanitation and food safety and would enjoy making a positive impact on the lives of seniors then this is an opportunity you don't want to miss. Apply with us today to experience the uniqueness of senior living dining. Bring your Sous Chef skills to this lovely retirement community setting!
No more late nights! Wonderful residents and a great dining team! Flexibility needed for 6:30am-2:30pm or 11am-7:30pm shifts including a weekend shift Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Additional benefits offered include, but are not limited to:
Tuition Reimbursement
Pet Insurance
Adoption Reimbursement Benefits
Variety of Associate Discounts
Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. Please note Brookdale is committed to complying with all applicable laws and regulations regarding mandatory COVID-19 vaccination.
Responsibilities: Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Prepares and coordinates daily dinners from standardized recipes.
Oversees breakfast and lunch for quality assurance meal presentation and portion control.
Keeps stock rooms, coolers and freezers clean and rotated. All food must be labeled, dated and stored properly.
Coordinates prep for following day's menu.
Maintains kitchen cleanliness and food preparation according to state and local health department code requirements.
Assists with food and supply inventory control systems, informs Food Service Director of all production needs.
Keeps waste to a minimum by utilizing food storage and food recycling techniques. Employs appropriate loss prevention procedures.
Performs a pre-meal meeting with food servers to review details of daily menu.
Ensures all kitchen equipment is in working order and kept clean at all times.
Oversees the proper inventory, storage, and use of cleaning chemicals.
Assists in menu and recipe development.
Assists with banquets and food displays.
Assists in the scheduling of cooks and utility workers to maintain compliance with budgetary guidelines.
Assists in the adherence to maintaining budget compliance for daily food cost. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor. Qualifications: Education and Experience
Associate or Bachelor's degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field. One to three years food preparation experience to include sauces, soups, meat and seafood. Supervisory experience and working knowledge of banquet production and planning is preferred. Certifications, Licenses, and Other Special Requirements
Current ServSafe Certification required. Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications. Management/Decision Making
Uses limited independent judgment to make decisions based on precedents and established guidelines. Solves problems using standard procedures and precedents. Knows when to refer issues to supervisor and when to handle them personally. Knowledge and Skills
Has a working knowledge of a skill or discipline that requires basic analytic ability. Has an overall understanding of the work environment and process. Has working knowledge of the organization. Understands principles of food preparation and culinary terminology. Understands and applies sanitation principles. Capable of managing multiple job tasks including the preparing of several foods at the same time. Ability to coordinate the daily production of menus, recipes and food preparation. Ability to work with interruptions and in a stressful environment. Ability to manage and motivate employees with varied levels of experience and expertise. Physical Demands and Working Conditions Standing
Requires interaction with co-workers, residents or vendors
Walking
Sitting
Use hands and fingers to handle or feel
On-Call on an as needed basis
Reach with hands and arms
Possible exposure to communicable diseases and infections
Climb or balance
Stoop, kneel, crouch, or crawl
Talk or hear
Exposure to latex
Ability to lift: Up to 50 pounds
Possible exposure to blood-borne pathogens
Possible exposure to various drugs, chemical, infectious, or biological hazards
Subject to injury from falls, burns, odors, or cuts from equipment
Vision Brookdale is an equal opportunity employer and a drug-free workplace.

Keywords: Brookdale Oak Park, Oak Park , Sous Chef-Senior Living, Hospitality & Tourism , Oak Park, Illinois