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

1. Works directly with Executive Chef to review menus, analyzes and create recipes, determine food labor, and overhead costs.
2. Works closely with the Purchasing Manager on food purchasing.
3. Manage the process of planning menus and utilization of food surplus and leftovers in main and household kitchens with dietary staff, cooks and culinary associates.
4. Familiarizes newly hired Culinary Staff, Cooks, and Stewards with practices of all hospital kitchens and oversees training.
5. Supervises cooks and other kitchen staff and coordinates their assignments to ensure economical and timely food production.
6. Fills in for the Executive Chef as the lead in all hospital kitchens as needed.
7. Demonstrate leadership and knowledge by employing a hands-on approach and continuous training of all kitchen staff.
8. Responsible for sustainable and efficient food operation in all household kitchens.
9. Conduct weekly audits of food operations in main and household kitchens.
10. Interact with customers in a manner to ensure customer satisfaction
11. Address and resolve patient and customer concerns
12. Represents HRC in a manner that supports our Cultural Beliefs in all customer and employee interactions
13. Establish and reinforce nutrition, sanitation, safety standards per DPH and CMS guidelines in all hospital kitchens.
14. Ensures methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the desired manner via approved recipes.
15. Assure compliance with all sanitation, ServSafe and safety requirements per DPH and CMS guidelines.
16. Ensure organization and OSHA safety standards are followed.

1.  Associate degree (A.S.)in Culinary Arts from college or university
2. Strong emphasis cooking techniques and procedures.
3. Three (3) to five (5) years of culinary experience in contract food service in similar position, fine dining setting, or restaurant with personnel supervisory experience.
4. Must be able to effectively present information, and respond to questions from groups of managers, clients, customers and the general public.
5. Good knowledge of food and catering trends with a focus on quality, production, sanitation, and presentation.
6. Must be ServSafe® certified