Sous Chef in Huntersville, North Carolina at Pal Huntersville LLC

Job Title: Sous Chef

Position Scope: The Sous Chef supports the Executive Chef in leading all culinary operations at Symphony Park, including direct supervision and management of all kitchen staff. The overall focus is on food quality, presentation, kitchen team accountability, and delivering an exceptional dining experience for all residents and guests.

Reports to: Executive Chef

FLSA Status: Exempt

ABOUT US: At Symphony Park, we exist to make remarkable impacts on the lives we touch. We accomplish this by delivering superior care to our residents, by empowering our associates with an enriching career and growth opportunities, and by providing peace of mind to our residents’ loved ones. Our communities are beautifully built and designed for the resident; one who does not want to compromise what is important to them as they deal with the new realities of aging. Every resident and employee have a unique background and with our connection together we create a stronger community.

ABOUT YOU: A passionate culinary leader who seeks an opportunity to do what you love while creating exceptional dining experiences for our residents. An entrepreneurial spirit who is excited and motivated by mentoring kitchen teams, maintaining high standards, and continuously improving the quality and presentation of every dish served.

RESPONSIBILITIES:

• Supports the mission, core values and goals of the organization, upholding and promoting company culture and vision.
• Supervises, schedules, trains, evaluates, and holds accountable all kitchen staff including line cooks, prep cooks, and dishwashers.
• Serves as the acting kitchen leader in the absence of the Executive Chef, managing all culinary operations and team performance.
• Assists in managing day-to-day kitchen operations, coordinating food production schedules, and ensuring the highest level of food quality, taste, and presentation.
• Participates in menu planning and food preparation, producing food of consistently high quality, and expediting during peak meal periods as needed.
• Controls food cost by training kitchen staff on proper methods of food preparation, handling, portioning, and management of leftover food items.
• Ensures all kitchen employees consistently adhere to uniform, grooming, and appearance standards.
• Establishes and enforces adherence to health department regulations and food handling guidelines in conjunction with the Executive Chef.
• Trains kitchen staff on all new menus, techniques, and service standards.
• Prepares kitchen staff schedules and manages staffing levels to meet operational needs.
• Conducts regular inspections of the entire kitchen, dishwashing areas, and coolers and promptly corrects any deficiencies found.
• Maintains required sanitation and temperature logs in compliance with state regulations.
• Maintains effective communication within the kitchen and dining room; is responsive to staff suggestions and concerns and works to resolve problems.
• Adhere to residents’ dietary needs and restrictions, ensuring all menu items meet prescribed nutritional and therapeutic diet requirements.
• Supports the mission, vision, and goals of the organization, upholding and promoting company culture and vision.
• Maintains and protects the confidentiality of resident information.
• Maintains a safe and secure environment for all staff, residents, and guests, following established safety standards.
• Encourages teamwork through cooperative interactions with co-workers and other departments. Supports a positive and professional image through actions and dress.
• Completes all mandatory compliance, HIPAA and state and federal regulatory training as required.
• Other duties as assigned by your director.

QUALIFICATIONS:

• Minimum of three (3) years of experience in a commercial kitchen, with at least one (1) year in a supervisory or lead cook role.
• Demonstrated ability to supervise, train, motivate, and hold kitchen staff accountable.
• Strong knowledge of food safety, sanitation standards, and health department regulations.
• Experience with menu development, food cost management, and kitchen scheduling.
• ServSafe Manager Certification required or must be obtained within 60 days of hire.
• Maintains current Food Handler’s Card.
• Ability to work a flexible schedule, including weekends, holidays, and overtime, to meet the requirements of the position.
• Good organizational and verbal/written communication skills.
• Ability to relate positively, effectively, and appropriately with residents, families, team members, and other departments.
• Ability to work independently and make sound decisions in the absence of the Executive Chef.

PHYSICAL QUALIFICATIONS:

• Walk/Stand – must be able to continuously walk and stand.
• Environment Condition – must be able to perform work both inside and outside.
• Sit – sit infrequently.
• Lift - constantly 0-10 pounds, frequently 11 – 50 pounds.
• Carry - constantly 0-10 pounds, frequently 11 – 50 pounds.
• Push - constantly 0-10 pounds, frequently 11 – 50 pounds.
• Climb – must be able to climb stairs on a frequent basis, with the opportunity to utilize the elevator as an alternate resource if available.
• Bend – must be able to bend at the waist, knees, hips and spine on a frequent basis, may require frequently manipulating weights of 25 pounds or more.
• Squat – must be able to squat on a frequent basis to reach below the knee, may require lifting of 50 pounds or less.
• Twist or rotate – must be able to twist or rotate occasionally at the trunk, hips, knees, and neck while, manipulating weights of 25 pounds or more.
• Reach– must be able to reach on a frequent basis. May occasionally reach overhead, requiring manipulation of weight of 10 pounds or less, and below waist manipulating weight of 25 pounds or more.
• Sensory Vision – must be able to read clearly with or without corrective lenses.
• Hear - Must be able to hear telephone, audible alarms, bells and signals related to resident safety with or without hearing devices.