Sous Chef ~ Senior Living Community ~ Kirkland

Sous Chef ~ Senior Living Community

Fulltime

Pay Range: $30.00 - $32.00

Non-exempt

Schedule: Sunday - Thursday 11:30 A.M.

- 8:00 P.M.

 

Make a difference by providing great care and love for our treasured residents! 

At MorningStar Senior Living, we talk a lot about culture.

In fact, we rather obsess about it.

For without a transformative culture, we cannot begin to elevate and celebrate the lives of our resident-heroes, and be ourselves changed for the good in the process.

So, we seek great hearts, other people like us, who care and want to do work that matters.

We select people like us who believe that the most satisfying life is one that is outward-bound and rooted in servant-leadership.  

JOB SUMMARY 

The Sous Chef will work in conjunction with the Executive Chef and will be responsible for preparation, cooking, seasoning, and serving adequate, attractive, nutritious, and balanced meals, including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus.

The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

BENEFITS


* Health Insurance offerings such as medical, dental, and vision insurance


* Other Insurance offerings such as life, disability, accident, and critical illness insurance


* 401k plan with matching


* HSA options


* Employee assistance programs


* Paid sick, vacation and birthday!


* Career development programs and opportunity for advancement


* Charitable and philanthropic opportunities


* Tuition Reimbursement 


* Free shift meal!

POSITION OVERVIEW 

·       Handle and prepare food that is palatable, appetizing, and attractive.

·       Comply with meal schedules.

·       Follow standard recipes, but make independent decisions in line with current experience.

·       Understand importance of proper food-handling techniques and hazards of improper food handling.

·       Be familiar with seasoning and cooking time required.

·       Be aware of cooking characteristics of various cuts of meats, fish and fowl.

·       Estimate quantities of food required and apportion servings while monitoring portion controlled guidelines for individual residents.

·       Prepare foodstuffs for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl.

·       Taste, smell, and observe food to ensure conformity with recipes and appearance.

·       Serve food according to dietary guidelines, checking each tray for completeness and accuracy.

·       Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups.

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