Food Service Sous Chef

Description

Episcopal Senior Life Communities Mission:

We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge…

Life. Inspired Every Day.

Starting Pay Rate: $23.50/hourly

Full-Time 37.5 hours

Tues-Fri 11a-7p, Sat 7a-3p, Sun & Mon off

What We Offer:

Episcopal Senior Life Communities is dedicated to its staff, and we show it by providing incredible benefits!
Winner of the 2024 & 2025 Best-in-Class Employer award
, ESLC was recognized for its comprehensive approach to benefits, compensation, and employee experience.

• Your Health & Well-being: We take care of you. We offer 100% employer-paid medical insurance for High-Deductible Health Plan (HDHP) for single-subscribers.
• We also offer Health Saving Accounts (HSA) with Weekly Employer Contributions. Alternatively, we also offer Flexible Spending Accounts (FSA).
• Additionally, staff are eligible for dental insurance with orthodontist coverage.
• 401(K) with Company Match: 100% company match on the first 3% of your contributions.
• Competitive Pay Rates: We offer competitive rates that reflect your skills and experience. ESLC processes payroll on a weekly basis.
• Tuition Assistance: Our tuition assistance program provides financial support for courses and degrees that will help you grow professionally with us.
• ETO (Earned Time Off): Generous ETO plan that accrues on a weekly basis for use after 90 days of employment.
• Paid Holidays: ESLC has six designated holidays and one floating holiday.

Additionally, ESLC offers voluntary benefits and insurances such as Short-Term Disability, Vision, Employee Assistance Program, and On-Site Workforce Success Coaches.

The Sous Chef is primarily responsible for producing menu items on a daily basis. The Sous Chef has the ability to perform all food service production activities and may function in the role of cook, cold prep, or staff member. The Sous Chef performs duties in compliance with established Episcopal Senior Life Communities’ policies and procedures and will perform them in a professional manner.

ESSENTIAL JOB FUNCTIONS

Kitchen Operations & Food Preparation

• Assist the Executive Chef in planning, coordinating, and supervising all kitchen activities.
• Prepare, cook, and plate menu items according to recipes, portion sizes, and presentation standards.
• Ensure proper use of ingredients to maintain food quality and cost control.
• Assist in menu development, including seasonal specials and creative dishes.
• Maintain consistency in taste, appearance, and quality of all dishes.

Staff Supervision & Training

• Supervise kitchen staff during shifts, ensuring proper workflow and efficiency.
• Provide training and mentoring to line cooks, prep cooks, and other team members.
• Oversee shift assignments, delegating responsibilities based on skill level and service demands.
• Promote a positive, collaborative, and respectful work environment.

Inventory & Cost Control

• Assist in ordering and receiving inventory to maintain adequate stock levels.
• Monitor product usage to minimize waste and maintain budget goals.
• Ensure all food storage areas are properly labeled, rotated, and organized.

Health, Safety & Sanitation

• Ensure compliance with all health, safety, and sanitation guidelines according to Monroe County and/or New York State guidelines
• Maintain cleanliness and organization of kitchen equipment, workstations, and storage areas.
• Oversee proper handling, storage, and disposal of food to prevent contamination.

Service & Communication

• Coordinate with front-of-house staff to ensure timely, accurate, and high-quality service.
• Respond quickly to special requests, dietary needs, or service challenges.
• Communicate effectively with the Executive Chef regarding kitchen operations, staff performance, and inventory needs.

Requirements

QUALIFICATIONS:

• Minimum 3–5 years of progressive culinary experience, including supervisory responsibilities.
• Strong knowledge of cooking techniques, kitchen equipment, and safety standards.
• Maintain valid Serv…