Sous Chef

Oversee food preparation and cooking in all production environments while directing daily operations and supervising food production and sanitation staff. Assist with hiring and training new kitchen personnel, taking charge of kitchen opening and closing duties in the absence of the Executive Chef. Manage inventory, develop par sheets, and place food and supply orders. Maintain four years of progressive responsibility in a full-service restaurant or senior living environment with a high school diploma and ServeSafe certification. Join a not-for-profit organization operating 28 communities across nine states, dedicated to a culture of Loving-Kindness.