Forefront is seeking an experienced and passionate Sous Chef to join our culinary team and elevate the dining experience at our upscale senior living community. In this role, you will work closely with the Executive Chef to deliver exquisite, high-quality meals to residents while maintaining a focus on exceptional service, nutrition, and attention to detail.

The Sous Chef prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. May be directed by the Executive Chef. The Sous Chef will be expected to lead the culinary team on site, provide training, and leadership. The Sous Chef will maintain high standards of cleanliness and culinary excellence.

Essential Functions:

• Coordinate food preparation and meal service.
• Plan and initiate cooking schedule for food preparation to meet meal schedule.
• Prepare, season, cook and serve for assigned meal; ensure appropriate portioned servings according to portion control standards.
• Prepare nutritional snacks for residents as directed by the Executive Chef.
• Monitor temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
• In the absence of the Executive Chef, checks and inspects food products and supplies as delivered.
• Supervise and assist in storage of supplies and food products.
• Determine amount and type of food and supplies as required for daily menus.
• Notify Executive Chef of food, supplies or equipment needs.
• Report equipment breakdowns and unsafe conditions to Executive Chef.
• Supervise dietary staff in the absence of Executive Chef.
• Clean equipment and work areas as assigned by the Executive Chef.
• Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures.
• Attend in-service educational programs.
• Follow defined safety codes while performing all duties.
• Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies.
• Perform other department duties assigned by the Executive Chef or designee.

Qualifications:

• Ability to read, write and speak English.
• High school graduate or equivalent education is preferred.
• Preference is given to persons with education in quantity cooking and therapeutic diets.
• Minimum one (1) year food service experience in a health care dietary setting is desired.

Additional Eligibility Qualifications:

• Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public.
• Numerical ability necessary to make various computations in keeping work records, and in recipe preparation.
• Motor coordination and manual dexterity are required to prepare food and operate dietary equipment.
• Willingness to perform routine, repetitive tasks with frequent interruptions.
• An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving.
• Ability to read, understand, and follow recipe directions, diet orders and work assignments.
• Able and willing to work flexible hours, such as during an emergency situation.
• Must be patient and tolerant toward staff, residents, and family members.

AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

• Competitive Medical, Dental, and Vision Insurance.
• Company Provided Life Insurance.
• 401(k) Retirement Plan.
• Paid Vacation, Sick Leave, and Holiday Pay.
• Short-Term and Long-Term Disability Insurance.

• Customer Service Oriented.
• Basic Food Preparation Knowledge.
• Sanitation and Safety Practices.
• Thoroughness.
• Time Management.
• Ability to coach and teach within the kitchen.
• General knowledge of quantity food preparation and portioned serving.