Sous Chef
On-site · Milwaukee, Wisconsin, United States
Job Summary
In this role, the Sous Chef oversees hot and cold food production, ensures adherence to diets and menus for resident meals and special functions, trains and supervises Production staff, participates in weekly departmental meetings, manages inventory and ordering, and ensures food safety and quality standards in Taylor’s Restaurant. Responsibilities include following standardized recipes, managing yield and portion control, preparing garde manger items, and maintaining clean, sanitary operations while coordinating with the Executive Chef on budget and cost-containment initiatives.
Required Qualifications
- 3 years of kitchen leadership experience in a fine dining or healthcare environment
- ServSafe Certification (must obtain within 3 months of hire)
- ability to comprehend and follow established procedures and a range of verbal/written instructions with accuracy, judgment, and decision-making
- read, write, and speak English
- dependability and excellent communication and problem-solving skills; regular attendance and punctuality
- ability to adapt to changing organizational needs; flexible hours
- professional appearance and customer service oriented toward older adults
- ability to multi-task and work independently without close supervision
- associate degree in culinary arts preferred
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