Sous Chef | Full-Time
$42,016–$48,922 year
On-siteHolland, Michigan, United States
Job Summary
Prepare and coordinate food production to ensure meals are ready for service on time, utilizing batch cooking techniques to minimize waste. Train, mentor, and coordinate kitchen staff while developing prep sheets, production schedules, and daily duty assignments. Read function sheets to prepare menus and support special events, ensuring all foods are held at proper temperatures and stored safely. Maintain clean, sanitized kitchen areas and complete required food safety logs, while monitoring equipment and reporting maintenance needs. Open and close the kitchen according to established procedures, ensuring compliance with OSHA regulations and local health standards. Foster a positive team environment focused on excellent customer service, building professional relationships with residents, families, and team members. Work the first shift from 11:15am to 7:45pm on an every-other-weekend rotation with no mandatory overtime.
Required Qualifications
- High school diploma or GED
- Ability to obtain ServSafe Certification
- Ability to obtain CPR Certification
- Ability to stand and walk for extended periods throughout the shift
- Frequent bending, twisting, stooping, kneeling, reaching, pushing, pulling, and lifting
- Ability to safely lift and move up to 50 pounds
- Ability to operate commercial kitchen equipment and transport food carts, inventory, and supplies
- Ability to work in hot, humid, cold, and fast-paced kitchen environments
- Flexibility to work weekends, holidays, and occasional extended hours as needed
- Ability to attend required in-service training and departmental meetings
Desired Qualifications
- Culinary Arts degree
- One to three years of culinary experience in a commercial, healthcare, hospitality, or institutional kitchen
- Previous supervisory or kitchen leadership experience
- Experience serving older adults or healthcare dining environments
- Knowledge of commercial kitchen equipment and safe operation procedures
- Understanding of food preparation techniques, including therapeutic and modified diets
- Knowledge of food safety, sanitation, and proper food storage practices
- Ability to read and follow written and verbal instructions
- Strong leadership, communication, and team-building skills
- Excellent organizational skills with strong attention to detail
- Ability to prioritize tasks and manage time effectively in a fast-paced environment
- Ability to establish and maintain positive working relationships with residents, families, visitors, and team members
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