Fine Dining Sous Chef

Forefront is seeking an experienced and passionate Sous Chef to join our culinary team and elevate the dining experience at our upscale senior living community. In this role, you will work closely with the Executive Chef to deliver exquisite, high-quality meals to residents while maintaining a focus on exceptional service, nutrition, and attention to detail. Benefits Offered:Competitive Medical, Dental, and Vision InsuranceCompany Provided Life Insurance401(k) Retirement Plan Paid Vacation, Sick Leave, and Holiday PayShort-Term and Long-Term Disability InsuranceSummary/Objective:The Sous Chef prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. May be directed by the Executive Chef. The Sous Chef will be expected to lead the culinary team on sight, provide training, and leadership. The Sous Chef will maintain high standards of cleanliness and culinary excellence.Essential Functions:Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Coordinate food preparation and meal service.Plan and initiate cooking schedule for food preparation to meet meal schedule.Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards.Prepare nutritional snacks for residents as directed by the Executive Chef.Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.In the absence of the Executive Chef, checks and inspects food products and supplies as delivered. Supervise and assist in storage of supplies and food products.Determine amount and type of food and supplies as required for daily menus.Notify Executive Chef of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Executive Chef.Supervise dietary staff in the absence of Executive Chef.Clean equipment and work areas as assigned by the Executive Chef.Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures.Attend in-service educational programs.Follow defined safety codes while performing all duties.Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies.Perform other department duties assigned by the Executive Chef or designee.Other Duties:Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.