Job Details

Sous Chef (Food Services)

Position Description: $1500 SIGN ON BONUS

Summary of Responsibilities: The Sous Chef will work under the Executive Chef to ensure the quality, nutritional value, and presentation of all meals and between-meal nourishment for residents and guests. The Sous Chef will assist in ensuring that the Culinary Services department operates efficiently and complies with all applicable legislation and regulatory requirements. They will also be responsible for the selection, orientation, education, and direction of the Culinary Services team.

Duties include:

1. Model and integrate the Dominion Living culture into all aspects of the department and community.
2. Support continuous improvement initiatives.
3. Implement Dominion Senior Living policies, procedures, and standards fully.
4. Engage in open communication and cooperation within and between community departments, Central Services, and other Dominion Living communities.
5. Maintain positive public relations by displaying professionalism when interacting with residents, resident representatives, team members, and the public.

People Development and Leadership:

1. Assist with sourcing, interviewing, and team member selection to build a cohesive, qualified Culinary Services team.
2. Support onboarding and transition processes for new team members.
3. Assist with training to contribute to team member development.
4. Develop and maintain effective relationships and communication with team members.
5. Assist with scheduling to ensure adequate staffing at all times.

Dining Services Operations:

1. Develop and maintain effective relationships with residents and their representatives.
2. Observe residents for significant changes and adverse reactions.
3. Keep the Executive Chef informed of any incidents or issues.
4. Maintain a safe working environment and ensure safety protocols are followed.
5. Assist with food and supply orders, review deliveries, and audit stock levels.
6. Train team members in food handling, machinery use, and infection control.
7. Ensure foods are prepared and served according to standards, taste, and safety regulations.
8. Oversee sanitation, organization, and safety of the kitchen and dining areas.
9. Conduct rounds during mealtimes to gather feedback and ensure quality service.

Additional Duties:

• Participate in team meetings and continuing education programs.
• Assist in resident evacuation if necessary.
• Maintain confidentiality of resident information.
• Perform other duties as assigned by the Executive Director or Central Services.

Qualifications:

• High school diploma or GED; Culinary Arts degree preferred.
• Experience in senior living, long-term care, or hospital setting preferred.
• Valid ServSafe Manager Certificate (obtain within 90 days of employment).
• Current food service sanitation certificate.
• Background check, physical, and drug screening required.
• Valid driver's license and meet driver requirements.
• Minimum age: 18 years.

Physical Demands: Regularly stands, bends, talks, hears, walks, sits, climbs stairs, stoops, uses hands and fingers, reaches, lifts up to 50 pounds, and assists residents physically as needed. Vision requirements include close, distance, color, peripheral, and depth perception. Must be able to smell odors for safety and quality control.

Work Environment: Works in well-lit, ventilated areas, including kitchens and community spaces. May be exposed to temperature extremes, hazards, and infectious waste. Reasonable accommodations will be provided for individuals with disabilities.

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