Sous Chef

Job Title: Sous Chef
Department: Dietary Services
Reports To: Operations Manager / Food Service Director
Employment Type: Full-Time

Position Summary

The Sous Chef assists the Executive Chef in the daily operation of the kitchen, ensuring the preparation and service of high-quality, nutritious, and appetizing kosher meals for residents in a long-term care facility. This role is responsible for supervising kitchen staff, maintaining compliance with kosher dietary laws, food safety regulations, and healthcare standards while providing exceptional service to residents.

Key Responsibilities

• Assist in planning, preparing, and serving daily meals in accordance with physician-prescribed diets, kosher dietary laws (Kashrut), and facility menus.
• Ensure all food is prepared, handled, and stored according to HACCP guidelines, local health regulations, and long-term care standards.
• Supervise and support cooks, dietary aides, and kitchen staff during meal preparation and service.
• Maintain strict adherence to kosher practices, including proper separation of meat and dairy, equipment usage, labeling, and food storage.
• Monitor food quality, portion control, presentation, and temperature throughout production and service.
• Assist with inventory management, ordering, receiving, and proper storage of food and supplies.
• Minimize food waste while maintaining cost-effective food production.
• Ensure kitchen cleanliness and sanitation in accordance with OSHA, state health department, and CMS regulations.
• Train, coach, and mentor kitchen employees on food preparation techniques, sanitation procedures, and kosher compliance.
• Collaborate with Registered Dietitians and nursing staff to accommodate therapeutic diets, food allergies, and resident preferences.
• Assist in developing seasonal menus, special event meals, and holiday celebrations while maintaining kosher standards.
• Fill in for management needed, overseeing all kitchen operations.

Qualifications

• High school diploma or equivalent required; Culinary degree or formal culinary training preferred.
• Minimum of 3–5 years of culinary experience, preferably in healthcare, long-term care, senior living, or institutional food service.
• Previous supervisory experience required.
• Knowledge of kosher food preparation and Kashrut regulations required.
• Experience with therapeutic diets and healthcare food service preferred.
• ServSafe Food Protection Manager Certification (or ability to obtain within designated timeframe).
• Strong understanding of food safety, sanitation, and infection control practices.
• Excellent organizational, leadership, and communication skills.
• Ability to work weekends, holidays, and flexible shifts as needed.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Work safely in hot, cold, and wet kitchen environments.
• Ability to bend, reach, stoop, and perform repetitive motions throughout the shift.

Core Competencies

• Leadership and team development
• Knowledge of kosher food service and dietary compliance
• Food quality and presentation
• Time management and multitasking
• Resident-centered customer service
• Problem-solving and decision-making
• Attention to detail
• Inventory and cost control
• Commitment to food safety and sanitation

Working Conditions

This position operates in a commercial healthcare kitchen serving residents in a long-term care environment. The Sous Chef must maintain a professional demeanor, work efficiently under pressure, and uphold the facility's commitment to providing safe, nutritious, and compassionate dining services while respecting kosher dietary requirements.

Equal Employment Opportunity Statement:
The facility is committed to providing equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other protected characteristic under applicable law.