Coterie Senior Living
Overview
Join to apply for the
Sous Chef
role at
Coterie Senior Living . Base pay range
$69,000.00/yr - $82,800.00/yr Responsibilities
Prepare and cook meals for residents, staff, and guests in the community according to Company standards. Supervise daily kitchen operations, including meal preparation, purchasing, cost control, sanitation, safety, and staff training. Oversee operations of ancillary dining venues along with dishwashers and prep cooks. Ensure all food is received, stored, and prepared according to Company standards. Maintain a clean, safe, and sanitary kitchen and food storage areas at all times. Maintain high food quality and presentation according to established recipes and menus. Provide high level customer service and promote a restaurant-style dining atmosphere. Conduct pre-meal stand-ups for dining and kitchen staff. Document temperatures of food, refrigeration, and freezer temperatures. Prepare snacks and beverages for residents as needed. Keep kitchen floors clean and trash emptied. Assist with planning, preparation, and execution of special events, banquets, and themed meals. Operate and maintain kitchen equipment in a clean and sanitary manner. Work closely with the Chef du Cuisine to ensure resident satisfaction with food and dining programs. Foster teamwork and cooperation among all staff. Assist with planning and execution of dining enhancement programs. Interview, hire, train, develop, and evaluate assigned staff; assist with budget management for items such as linens, table setting supplies, uniforms, payroll, and special events. Assist with menu planning based on residents’ preferences. Adhere to Quality Enhancement standards and standard food safety practices; participate in in-services. May perform other duties as needed and/or assigned. Qualifications
High School Diploma or GED. Culinary Training preferred. Minimum of three (3) to five (5) years of experience as a lead cook or chef in hospitality or healthcare. Serve Safe and/or Food Handler’s permit as required by state law and/or company standards. Able to read and follow recipes, production guides, cleaning schedules, and logs. Knowledge of food handling, preparation, cooking, and service. Strong written and verbal communication skills. Employment type
Full-time Job function
Management and Manufacturing Apply now to join a team that supports advancement opportunities and a healthy work-life balance.
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Join to apply for the
Sous Chef
role at
Coterie Senior Living . Base pay range
$69,000.00/yr - $82,800.00/yr Responsibilities
Prepare and cook meals for residents, staff, and guests in the community according to Company standards. Supervise daily kitchen operations, including meal preparation, purchasing, cost control, sanitation, safety, and staff training. Oversee operations of ancillary dining venues along with dishwashers and prep cooks. Ensure all food is received, stored, and prepared according to Company standards. Maintain a clean, safe, and sanitary kitchen and food storage areas at all times. Maintain high food quality and presentation according to established recipes and menus. Provide high level customer service and promote a restaurant-style dining atmosphere. Conduct pre-meal stand-ups for dining and kitchen staff. Document temperatures of food, refrigeration, and freezer temperatures. Prepare snacks and beverages for residents as needed. Keep kitchen floors clean and trash emptied. Assist with planning, preparation, and execution of special events, banquets, and themed meals. Operate and maintain kitchen equipment in a clean and sanitary manner. Work closely with the Chef du Cuisine to ensure resident satisfaction with food and dining programs. Foster teamwork and cooperation among all staff. Assist with planning and execution of dining enhancement programs. Interview, hire, train, develop, and evaluate assigned staff; assist with budget management for items such as linens, table setting supplies, uniforms, payroll, and special events. Assist with menu planning based on residents’ preferences. Adhere to Quality Enhancement standards and standard food safety practices; participate in in-services. May perform other duties as needed and/or assigned. Qualifications
High School Diploma or GED. Culinary Training preferred. Minimum of three (3) to five (5) years of experience as a lead cook or chef in hospitality or healthcare. Serve Safe and/or Food Handler’s permit as required by state law and/or company standards. Able to read and follow recipes, production guides, cleaning schedules, and logs. Knowledge of food handling, preparation, cooking, and service. Strong written and verbal communication skills. Employment type
Full-time Job function
Management and Manufacturing Apply now to join a team that supports advancement opportunities and a healthy work-life balance.
#J-18808-Ljbffr