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Shannondell at Valley Forge
Sous Chef
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What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$58,277 / year median in Pennsylvania
+7% projected growth
Job Description
Company Overview Shannondell is a vibrant Life Plan Community, also known as a Continuing Care Retirement Community, dedicated to providing an inspiring lifestyle and worry-free living for active adults aged 55 and older. We foster a welcoming environment where residents can enjoy a fulfilling and engaging retirement experience. Overview We are seeking an energetic and detail-oriented Sous Chef to join our culinary team. In this vital role, you will support the Executive Chef in managing kitchen operations, ensuring exceptional food quality, and maintaining a lively, efficient kitchen environment. Your leadership will inspire our culinary staff and elevate the dining experience for our residents. Responsibilities Assist in supervising daily kitchen operations, including food preparation and presentation to meet high standards of quality and safety. Lead food production efforts for various meal services, including fine dining, catering, and banquet events. Manage inventory control and ensure proper food handling procedures are followed to reduce waste and optimize resources. Oversee dietary department requirements, ensuring menu compliance with nutritional standards and special dietary needs. Supervise kitchen staff during shifts, providing guidance on food service management, cooking techniques, and safety protocols. Support menu planning initiatives that reflect seasonal ingredients and resident preferences. Maintain a clean, organized kitchen environment adhering to food safety regulations at all times. Skills Extensive culinary experience with a strong background in fine dining settings. Proven supervising experience in a fast-paced kitchen environment. Knowledge of banquet, catering, and food service management operations. Strong leadership skills with the ability to motivate and manage a diverse team. Expertise in inventory management, food production, and kitchen management techniques. Familiarity with dietary department standards and food safety regulations. Excellent communication skills to coordinate effectively with staff and management. Join us to bring your culinary talents to a community that values passion, innovation, and exceptional service!