Executive Sous Chef

Position Purpose The primary purpose of this position is to supervise all nutrition services kitchen staff in conjunction with the Food and Beverage Manager and in their absence. This position is responsible for ensuring the food is of superior quality when offered to residents, guests and employees. This position will assist in training, and supervising food production staff in the creation of nutritious and appetizing meals. This position is responsible for monitoring the work of staff and instituting appropriate follow-up with the employees. Excellent communication skills are essential. This position serves as a representative of the Nutrition Services Department and the organization, and it is required they perform the essential functions of the job in a professional and timely manner. Position Duties Ensure all stations are set up prior to service Manage the day-to-day operations of Nutrition Services, ensuring that quality, standards, and customer expectations are met Maintain excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Provide food service that results in overall high satisfaction of customers Provide guidance to Nutrition Services staff on proper sanitation and food controls Oversee the planning of menus, desserts, and other dining activities Prepare and cook foods of all types, on a regular basis or for special guests / functions Identify and determine how food should be presented with quality flavor and products, and create decorative food displays Ensure that all plates and steam table pans leaving the production area look appealing Demonstrate new cooking techniques and equipment to staff Work with the Food and Beverage Manager to continuously improve the dining experience Attend Dining Committee Ensure all food temperatures are taken at specific times throughout the shift to maintain food safety and quality expectations Verify that all quality standards, department rules, food and equipment policies are maintained by kitchen employees Utilize culinary expertise in menu planning to achieve variety and quality to meet the needs of our residents Guide, direct, and train all Back of House staff. Organize, prioritize, and plan routines as needed. Make decisions and solve problems with residents concerning menus items and specials Implement new ideas and/or products that will benefit the dining experience. Be creative and decorate holiday buffets and special events. Assist in conducting inventories and purchasing/receiving Inspect all presentations, appearances and quality of all plates Follow all food safety guidelines and maintain safe food handling practices including proper temperatures of all foods, refrigeration and freezers Essential Physical, mental, and Emotional Requirements The employee must be at least 18 years of age, as the position operates potentially hazardous equipment. The employee must be able to perform multiple tasks simultaneously and be able to work under time and/or deadline pressures. While performing the duties of this position, the employee is frequently required to stand at least 90% of the shift; use hands to finger; handle or feel; reach with hands and arms; stoop, kneel, bend, squat, crouch, or crawl; talk and hear. The employee must frequently lift up to 10 pounds, rarely lift up to 20 pounds, occasionally lift up to 40 pounds, but rarely lift more than 40 pounds. The employee must occasionally reach above shoulder height, frequently reach from chest to shoulder, frequently reach from waist to chest, and frequently reach below waist level. The employee must occasionally carry up to 12 pounds but rarely carry up to 20 pounds. The employee must frequently push / pull up to 20 pounds, and frequently push up to 40 pounds but rarely push over 40 pounds. Specific vision abilities required of this position include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Education and Experience Graduation from high school or GED preferred. 5 years in a Sous Chef position or related experience Immanuel Living is a not-for-profit, Life Plan Community located in Kalispell, MT. Thanks to our creative and dedicated staff, we offer residents new possibilities each day - along with resort style amenities, numerous options for healthy lifestyles, and a breathtaking location in the Flathead Valley near Glacier National Park. Immanuel Living is the primary residence for 300 older adults living in our independent villa apartments, assisted living and memory support residences, our post-acute rehab and long term care residences and includes multiple dining rooms, a fitness center, art studio, and more. Immanuel Living is affiliated with the Evangelical Lutheran Church of America and is committed to its philosophy of providing a faith-based environment to enrich the lives of older adults while maintaining its local and regional reputation as the leader in senior living for its quality of services and innovation.

What We Offer:

Immanuel Living offers a competitive benefits package that goes above and beyond. Benefits eligible employees can take advantage of: Retirement Savings program with strong employer match Affordable Child Care Generous paid-time off (PTO) program. Earn-as-you-go plan that rolls over year to year, offering flexibility Medical benefits Optional dental and vision insurance Life insurance Employee Scholarships promoting lifelong learning Employee wellness programs Free and Discounted employee meals Pre-employment TB, drug testing, Covid-19 testing and annual flu shot provided at no cost. Immanuel Living is a drug-free workplace and an Equal Opportunity Employer.