The Chesapeake
Sous Chef
The Chesapeake, Newport News, Virginia, United States, 23600
Position: Kitchen Manager Sous Chef
Join us at The Chesapeake where we impact lives and build careers!
Can you see yourself working on a beautiful "cruise ship on land - a luxury retirement community"?
At The Chesapeake in Newport News, Virginia, residents receive gracious hospitality and exquisite service from a caring and committed team who know they make a difference in the work they perform. Our mission is to empower individuals with choices in purposeful living built on values of faith, servant leadership, stewardship, integrity, peace of mind, innovation and joy.
If you are looking to make a difference, we'd love to talk to you!
Our Kitchen Managers supervise and cook food needed for meal service using commercial kitchen equipment, quantity food preparation techniques and quantity recipes. They ensure food is fresh, high quality and prepared with safe food handling practices. We are seeking a very special candidate for this important role! We offer perks such as free meals, team member appreciation events, flexible scheduling, and generous paid time off. We have a strong 50-year reputation for workplace excellence and our leadership demonstrates team member commitment and appreciation every day!
Benefits : Medical, Vision, and Dental Insurance Tuition and Educational Reimbursement Flexible scheduling & generous PTO plan Supportive environment to grow your career 4.5% dollar for dollar match on our 403B First dollar generous contributions to HSA accounts plus a match! Amazing residents, team members, and leaders! Essential Duties and Responsibilities:
Responsible for supervision of food preparation and presentation; ensures safe and sanitary use of equipment and handling and preparation of food in accordance with all sanitary and facility standards. Assists in the planning and implementation of the four (4) week cycle menu; including recipe development and menu changes that occur annually Spring/Summer and Fall/Winter. Has the authority to make decisions and implement menu substitutions. Ensures kitchen and dining staff practice safe and sanitary use of equipment and food handling in accordance with sanitary and facility standards. Ensures the kitchen, dish room, and storage facilities are maintained in a clean, orderly, and safe condition. Inspects quality, quantity, temperatures, and appearance of food before it is served; including the cafeteria line, health care, assisted living, and employee dining. Ensures temperature logs for all food are completed daily. Ensures proper planning, purchasing, and organization of food and supplies to meet food service needs and in accordance with facility standards and budgets. Tracks annual and monthly food and supply cost to assure budgetary needs are being met. Ensures adequate quantities of food is on hand for daily operation. Remains familiar with Department of Health regulations governing our community and licensed nursing homes; standards set forth by the Department of Social Services governing homes for adults; and OSHA regulations. Conducts staff in-service training events as capable and as directed by the Director of Culinary Services. Strives for quality improvement at all times to ensure quality excellence, reduce risk liability and to enhance Resident satisfaction. Assists the Culinary Services Director with Annual Evaluations. Will interview, hire, supervise, coach, evaluate, discipline, and assist employees in setting and meeting performance goals. Develop and monitor performance and responsibilities of assigned staff while monitoring staffing patterns. Minimum Requirements:
Must be at least 21 years of age or older Ability to read, write and follow verbal and written directions Experience of three (3) to five (5) years in food service or exhibited commensurate level of skills and knowledge is necessary Experience in hospital, retirement community, country club, or other facility operation is desirable Must possess thorough knowledge of the basic principle of dietetics, food sanitation and service, as well as familiarity with quantity food preparation Other relevant skills include planning and organizing, multi-tasking, leadership, interpersonal relationships, creativity, and effective written and oral communications Benefits :
Medical, Vision, and Dental Insurance Tuition and Educational Reimbursement Flexible scheduling & generous PTO plan Supportive environment to grow your career 4.5% dollar for dollar match on our 403B First dollar generous contributions to HSA accounts plus a match! Amazing residents, team members, and leaders!
At The Chesapeake, energy, compassion, creativity and talents are valued and rewarded. We want you to be the best you can be - we can do this together with work/life integration, coaching, and opportunities to grow.
Together we can make a difference for residents and their families. Come join our winning team!
Join us at The Chesapeake where we impact lives and build careers!
Can you see yourself working on a beautiful "cruise ship on land - a luxury retirement community"?
At The Chesapeake in Newport News, Virginia, residents receive gracious hospitality and exquisite service from a caring and committed team who know they make a difference in the work they perform. Our mission is to empower individuals with choices in purposeful living built on values of faith, servant leadership, stewardship, integrity, peace of mind, innovation and joy.
If you are looking to make a difference, we'd love to talk to you!
Our Kitchen Managers supervise and cook food needed for meal service using commercial kitchen equipment, quantity food preparation techniques and quantity recipes. They ensure food is fresh, high quality and prepared with safe food handling practices. We are seeking a very special candidate for this important role! We offer perks such as free meals, team member appreciation events, flexible scheduling, and generous paid time off. We have a strong 50-year reputation for workplace excellence and our leadership demonstrates team member commitment and appreciation every day!
Benefits : Medical, Vision, and Dental Insurance Tuition and Educational Reimbursement Flexible scheduling & generous PTO plan Supportive environment to grow your career 4.5% dollar for dollar match on our 403B First dollar generous contributions to HSA accounts plus a match! Amazing residents, team members, and leaders! Essential Duties and Responsibilities:
Responsible for supervision of food preparation and presentation; ensures safe and sanitary use of equipment and handling and preparation of food in accordance with all sanitary and facility standards. Assists in the planning and implementation of the four (4) week cycle menu; including recipe development and menu changes that occur annually Spring/Summer and Fall/Winter. Has the authority to make decisions and implement menu substitutions. Ensures kitchen and dining staff practice safe and sanitary use of equipment and food handling in accordance with sanitary and facility standards. Ensures the kitchen, dish room, and storage facilities are maintained in a clean, orderly, and safe condition. Inspects quality, quantity, temperatures, and appearance of food before it is served; including the cafeteria line, health care, assisted living, and employee dining. Ensures temperature logs for all food are completed daily. Ensures proper planning, purchasing, and organization of food and supplies to meet food service needs and in accordance with facility standards and budgets. Tracks annual and monthly food and supply cost to assure budgetary needs are being met. Ensures adequate quantities of food is on hand for daily operation. Remains familiar with Department of Health regulations governing our community and licensed nursing homes; standards set forth by the Department of Social Services governing homes for adults; and OSHA regulations. Conducts staff in-service training events as capable and as directed by the Director of Culinary Services. Strives for quality improvement at all times to ensure quality excellence, reduce risk liability and to enhance Resident satisfaction. Assists the Culinary Services Director with Annual Evaluations. Will interview, hire, supervise, coach, evaluate, discipline, and assist employees in setting and meeting performance goals. Develop and monitor performance and responsibilities of assigned staff while monitoring staffing patterns. Minimum Requirements:
Must be at least 21 years of age or older Ability to read, write and follow verbal and written directions Experience of three (3) to five (5) years in food service or exhibited commensurate level of skills and knowledge is necessary Experience in hospital, retirement community, country club, or other facility operation is desirable Must possess thorough knowledge of the basic principle of dietetics, food sanitation and service, as well as familiarity with quantity food preparation Other relevant skills include planning and organizing, multi-tasking, leadership, interpersonal relationships, creativity, and effective written and oral communications Benefits :
Medical, Vision, and Dental Insurance Tuition and Educational Reimbursement Flexible scheduling & generous PTO plan Supportive environment to grow your career 4.5% dollar for dollar match on our 403B First dollar generous contributions to HSA accounts plus a match! Amazing residents, team members, and leaders!
At The Chesapeake, energy, compassion, creativity and talents are valued and rewarded. We want you to be the best you can be - we can do this together with work/life integration, coaching, and opportunities to grow.
Together we can make a difference for residents and their families. Come join our winning team!