Sous Chef-Senior Living
Company: Brookdale Oak Park
Location: Oak Park
Posted on: August 5, 2022
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:
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
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
Performs a pre-meal meeting with food servers to review details of
Ensures all kitchen equipment is in working order and kept clean at
Oversees the proper inventory, storage, and use of cleaning
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
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
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
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
Subject to injury from falls, burns, odors, or cuts from
Vision Brookdale is an equal opportunity employer and a drug-free
Keywords: Brookdale Oak Park, Oak Park , Sous Chef-Senior Living, Hospitality & Tourism , Oak Park, Illinois
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