Culinary Services Coordinator

Job Location:

364 Bethesda Gardens Phoenix, AZ 85022. Position Type:
Full Time. Education Level: High School. Salary Range: $22.00 hourly.

Role:
Sous Chef (Culinary Services Coordinator) for Senior Living.

Join our team as a Sous Chef (Culinary Services Coordinator) and help create exceptional dining experiences for our residents every day. We are looking for a passionate culinary professional who thrives in a hospitality-focused environment, values quality and teamwork, and takes pride in preparing and presenting meals that make a positive impact on the lives of seniors. Weekend availability is required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Assist the Culinary Services Director with staff scheduling to ensure adequate staffing on each shift.
• Assist the Culinary Services Director with handling call‑offs and absences following community policies and procedures.
• Provide on‑call responsibilities as needed and scheduled by the Culinary Services Director.
• Support the Culinary Services Director with recruiting, screening, and selecting staff that are compassionate and intend to provide quality care to seniors.
• Assist the Culinary Services Director with payroll functions such as missed punches, clocking in/out for meal periods, and approving time‑off requests.
• Assist the Culinary Services Director with coaching employees and evaluating employee performance.
• Support the Culinary Services Director with training that encourages team performance and teaches technical issues, policies, and procedures to team members.
• Assist the Culinary Services Director in budgetary adherence through compliant procurement and proper production standards.
• Assist the Culinary Services Director with placing orders, counting and input of inventory, processing invoices, tracking employee meal count, and preparing weekly/monthly reports (e.g., food costs to exclude, expenses, etc.).
• Support the Culinary Services Director to ensure that all cleaning, side‑work and prep duties are completed as assigned.
• Support the Culinary Services Director in prompt receival and proper storage of all goods.
• Attend staff meetings as required by the Culinary Services Director and/or Executive Director.
• Support the Culinary Services Director to maintain a safe, clean, and healthy environment following all state, federal, local, and community policies and procedures and laws for culinary services departments.
• Familiarize with all chemicals and handle them safely according to policies, procedures, and SDS.
• Maintain confidentiality of residents’ personal information in and out of the community and protect residents’ rights.
• Maintain a professional appearance by dressing in required dress protocol and ensure all staff is appropriately attired in uniforms.
• Maintain a professional demeanor that encourages a positive nurturing environment for residents, families, vendors, and guests.
• Provide a positive customer experience and practice honesty and integrity in all aspects of performance.
• Perform other duties as assigned by the Culinary Services Director and/or the Executive Director.

Provide indirect supervision of Culinary Services Staff under the leadership and guidance of the Culinary Services Director.

• Interpersonal skills to communicate with residents and staff.
• Show compassion and genuinely care for the elderly.
• Knowledge of the location of MSDS sheets on hazardous materials and understanding of the guidelines.
• Work independently and as a team to prioritize workload as emergencies arise.
• Have appropriate health certifications required by local, state, and federal health departments.
• Work in stressful situations with residents, families, visitors, and other staff.
• Excellent organizational, motivational, and leadership skills.
• Work independently without direct supervision by following all community policies and procedures and using good judgment and common sense.
• Maintain a positive, pleasant manner at all times and manage stress constructively.
• Maintain a current driver’s license and comply with all requirements of the Auto Policy; a CDL may be required for large vans per state requirements.
• Demonstrate a servant heart and attitude by following BSLC’s Mission Statement.

High school diploma or equivalent preferred. Position requires experience with food production and service, sanitation, safety, and previous supervisory experience.

Moderate physical activity required by handling objects up to 50 pounds occasionally or up to 20 pounds frequently. Must be able to lift residents, with assistance, over 100 pounds.