Jr. Sous Chef

Hebrew SeniorLife employees set the highest standard in our commitment to redefine the experience of aging. With compassion, resilience, and determination, we make a difference in the lives of patients, residents, their families, and the broad senior care community every day. And they in ours as well. These life-changing connections give our work meaning and fuel our desire to advance our potential. To be all that we can be. At Hebrew SeniorLife, that’s uniquely possible. Because here we’re supported to always keep growing. And as we do, so does our collective impact.

Our benefits include:

• Excellent medical and dental benefits, available on your first day for positions over 24 hours/week
• A 403b retirement plan open to all employees, including per diems
• Generous paid time off
• On-site health and wellness programming
• Tuition reimbursement and scholarships
• An employee recognition program

Supervises the culinary team in the performance of their assigned tasks as directed by the Executive Chef and Executive Sous Chef.  Ensure that the kitchen and staff adhere to all licensure, food safety and sanitation regulations. In the absence of other management, oversee the running of the culinary team in the performance of their assigned tasks. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife.  Work with the culinary team to meet all needs of the kitchen and households through active involvement and oversight of the food operation. Ensure that the kitchen and staff adhere to all licensure, food safety and sanitation regulations. Works in tandem with the rest of the supervisory team to ensure that food, services and operations run to the highest standards

• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production with hands on support whenever needed.
• Resolves customer concerns
• Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions
• Establishes and enforces nutrition, sanitation, recipe compliance, safety and merchandising standards
• Responsible for compliance with all local, state and federal requirements relative to operation, equipment, training, certification for culinary department.
• Assures compliance with all sanitation, ServSafe and safety requirements
• Ensures corporate and OSHA safety standards are followed and maintains professional appearance at all times, clean and well-groomed in accordance with company standards

• 7 years years of food service experience with at least two year in a supervisory capacity
• ServSafe Certification
• Basic computer skills required to access emails and other online resources.
• Must be professional, proactive, collaborative, conscientious and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities and display good, sound judgment with a sense of humor.
• Superb organizational skills. Must be creative and proactive yet disciplined, discriminating and able to streamline work volume in order to maintain bottom line efforts in midst of multi-tasking and daily re-prioritizing. Must have ability to innovate, think strategically and conceptually, manage multiple projects simultaneously and handle even difficult situations.