Sous Chef (River Landing) Position Available In Guilford, North Carolina

Sous Chef (River Landing)

Location:

Colfax, NC Job Id:

2276 # of

Openings:

1 Sous Chef River Landing at Sandy Ridge is looking for a Full Time Sous Chef. Weekend and holiday availability required. Hours are mostly 10:30 am to 7:45 pm and 7:00 am to 3:30 pm on holidays and Sunday. Why Us? River Landing at Sandy Ridge, is a Continuing Care Retirement Community (CCRC) with a mission” to honor God by enriching the lives and touching the hearts of those we serve.” Our core values are put to good use serving our residents and our fellow teammates. We are looking for individuals with a strong skillset combined with a heart for service. If you have enthusiasm to provide exceptional care while building relationships, this is the place for you! If you want to be a part of a team that is committed to outstanding care and growing you personally and professionally, we want to hear from you! What’s for You as a Sous Chef? Great pay PTO eligibility Excellent medical/dental insurance at a low cost Insurance for family members at low cost Disability and life insurance Vision program Flexible Spending Account Retirement Plan (401k) eligibility Access to the Wellness Center and free wellness programs Delicious discounted meals Robust Employee Assistance Program Accessed to earned wages prior to payday Significant personal/professional development opportunities through PHI University and PHI Leadership Academy Employee assistance Employee scholarship Referral program Faith-based and mission-driven A true team spirit and belief in making a difference together!

GENERAL DESCRIPTION

Supervision of kitchen staff which includes: cooks, prep cooks and utility staff. Communicate with residents on a daily basis to ensure quality assurance of service. To be actively involved with the planning and operation aspects of menu production. Assist in development of strong teamwork and exceptional hospitality among staff members. This position will have a strong understanding of all department position responsibilities. DUTIES Focus on sanitation and food handling aspects of the operation. Be available to work when needed to include weekends and holidays. Coordinate the training schedule and agendas of all staff members. Involved in the hiring process, including interviewing. Assist the Executive chef and Director of Dining Services with the coordination and production of catering functions. Act as a liaison between the Bistro attendants/dining room staff and the kitchen staff with food preparation standards and goals. Participate in following operational budget guidelines allowing the Dining Services Department to meet their set goals. Manage employee counseling and evaluation. Establish good working conditions and communication with all staff members. Maintain confidentiality of resident information. Other duties as assigned by a manager.

PERSONAL SPECIFICATIONS

Previous experience within a food service operation required. Serve Safe Certification within last 3 years required. powered by