Sous Chef

Sous Chef Position Description

$1500 SIGN ON BONUS

Summary of Responsibility: 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 the Executive Chef to ensure that the Culinary

Services department is operated efficiently and in compliance with all applicable legislation and

regulatory requirements.; and fulfills responsibilities for selection, orientation,

education and direction of the Culinary Services team.

Duties:

1. Models and integrates the Dominion Living culture into all aspects of the department and

the community.

1. Supports continuous improvement.

2. Implements Dominion Senior Living policies, procedures and standards fully.

3. Engages in open communication and cooperation within and between community

departments, Central Services and other Dominion Living communities.

1. Maintains positive public relations by displaying professionalism when interacting with

residents, resident representatives, team members, and the general public.

People Development and Leadership

1. Assists with sourcing, interviews, and team member selection to build a cohesive, well qualified

Culinary Services team members in a proactive manner.

1. Supports the welcome and transition processes for team members.

2. Assists with training that contributes to Culinary Services team member development.

3. Develops and maintains effective relationships and two-way communication with team

members.

1. Assists with scheduling and ensures adequate staffing is on duty at all times to meet the needs

of residents.

Dining Services Operations

1. Develops and maintains effective relationships and two-way communication with residents and

resident representatives.

1. Observes residents for significant changes and adverse reactions or conditions on an ongoing

basis.

1. Keeps the Executive Chef informed regarding any unusual incidents or issues regarding

residents, team members, or the community.

1. Maintains a safe working environment through the prevention of accidents, the preservation of

equipment, and the achievement of safe working practices.

1. Assists with preparing and Submitting food and supply orders for food preparation and service

to company- approved vendors; reviews all deliveries of food for quality, proper amounts, and

pricing; audits supply stock; and ensures Culinary Services has sufficient food supply and

working equipment at all times.

1. Assists with training Culinary Services team members in food handling, proper use of

machinery and equipment, and infection control.

1. Ensures foods are prepared according to recipe and tested for taste, temperature and smell;

ready on time; and served at the proper temperatures in an appealing manner.

1. Assists with overseeing the sanitation, organization and safety of kitchen: inspects the food

service areas and equipment and ensures they are clean, safe, orderly, and meet community

fire safety, infection control and hazardous chemicals regulations and policies, with prompt

action being taken to address any unsafe conditions or equipment problems.

1. Makes regular rounds in the dining rooms during mealtimes and greets and courteously

obtains feedback regarding the dining experience from residents, visitors, and staff, respecting

individual dignity, resident rights and confidentiality at all times.

Additional Duties:

Attends and actively participates in team meetings and required or optional continuing

education programs.

Assists in the evacuation of residents as necessary.

Maintains the confidentiality of all resident information and honors the residents' personal

property rights.

Performs any other duties that may be assigned by the Executive Director or Central Services.

Education, Experience, Licensure/Certification, Age Requirement:

1. High school diploma or GED equivalent.

2. Culinary Arts degree, preferred.

3. Experience in senior living, long-term care or hospital setting, preferred.

4. Must have a valid ServSafe Manager Certificate of obtain one within first 90 days of

employment.

1. Must have a current and valid food service sanitation certificate.

2. Approved criminal background check, physical, and drug screen required.

3. Must possess a current and valid driver's license and have the ability to meet approved driver

requirements.

1. Must be a minimum of eighteen (18) years of age.

Physical Demands:

The physical demands described here are representative of those that must be met by a team

member to successfully perform the essential functions of the job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the

essential functions.

While performing the duties of this job, the team member regularly stands, bends, talks,

hears, walks, sits, climbs stairs, stoops, uses hands and fingers to touch, handle, and feel,

reaches with hands and arms, and lifts and/or moves items of up to 50 pounds. The team

member occasionally lifts and transfers residents, using proper body mechanics and

physically assists residents in and out of into and out of wheelchairs, beds, stretchers,

stationary chairs and vehicles as needed. Vision requirements include close vision, distance

vision, color vision, peripheral vision, depth perception and the ability to adjust focus. The

team member must be able to smell odor in order to ensure resident safety and quality care.

Work Environment:

The work environment conditions described here are representative of those a team member

encounters while performing the essential functions of the job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the

essential functions.

The team member works in a well-lit and ventilated office and throughout the community.

The team member is potentially exposed to hot/cold temperatures in the kitchen/storage area

and can be subject to falls, burns from equipment, substances, odors, etc. throughout the

workday. The team member can be subject to frequent interruptions. The team member is

potentially exposed to infectious waste, diseases, conditions, etc., including exposure to the