Sous Chef
$58,240–$58,240 year
On-siteWoburn, Massachusetts, United States
Job Summary
Direct the daily operations of the Dallas Retirement Village kitchens, supervising all team personnel and ensuring adequate staffing. Plan and execute weekly menus, including theme buffets and holiday specials, while developing new recipes and daily entrée specials that meet resident expectations. Monitor food safety zones, inspect daily set-ups, and maintain proper hygiene and sanitation practices. Assist the Executive Chef with hiring, scheduling, training, and disciplinary measures, while mentoring staff and leading pre-shift meetings. Manage budgetary controls, conduct quarterly food inventory, and execute catered functions.
Required Qualifications
- Ability to understand and follow instructions in English
- Ability to communicate effectively
- Ability to perform simple arithmetic
- Ability to understand measurements and conversions
- Ability to plan and organize work to interpret instructions, recipes, specifications, and standards
- Knowledge of kitchen equipment operations and maintenance
- Ability to provide creative menu input (including different ethnic cuisines)
- Ability to understand food cost and how to cost recipes correctly
Desired Qualifications
- Two to three years' experience in a high-volume hotel, restaurant, or club with fine dining
- Culinary education
- Supervisory background
- Health Care experience
- One-year prior experience as a Sous Chef in high volume hotel, restaurant, or club with fine dining
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