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Bridge Investment Group, LLC Sous Chef in Sandy Springs, Georgia

If you are looking for a work-family on a mission to provide the best care to the seniors in our community – we are the right place for you! Bridge Senior Living (BSL) is the premium brand in Senior Living with 27 communities across 16 states. We have been enriching the lives of seniors for more than 15 years, and we are looking for compassionate team members who share our values: Show Love, Serve with Purpose, and Exceed Expectations.

The Sous Chef Manager will assist Executive Chef in supervising the activities of and directing the training of kitchen staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and safe dining department. Will support Executive Chef with menu planning and food preparation in accordance with current federal, state, and local standards, guidelines and regulations.

ESSENTIAL RESPONSIBILITIES

  1. Support mission, vision, and goals of the organization, upholding and promoting company culture and vision.

  2. Designs, plans, and oversee fine dining experience, including menus and presentation. Utilizes food surpluses and left overs, taking into account probable number of residents, marketing conditions and popularity of various dishes.

  3. Train kitchen staff in proper procedures; supervise and schedule staff; maintain Associate records.

  4. Take weekly inventory of all dining services supplies and food follow inventory policy and procedures. Place orders when needed.

  5. Direct food preparation by staff to be in compliance with all applicable food service rules, regulations, and guidelines. Ensure high standards of quality food production, nutrition, and portion control. Ensure sufficient quantity of food is prepared to meet requirements; food is served at proper temperature, appears attractive and proper garnish is used, and tastes appealing. Works alongside kitchen personnel in the kitchen to train and ensure quality control.

  6. Establish, enforce and maintain proper sanitation and safety in food preparation areas.

  7. Consult with Dietician on issues of nutrition compliance and therapeutic diets. Consult with Regional Director of Dining menu planning, care planning, food preparation, etc.

  8. Demonstrates positive Resident relations and facility quality care and service standards to Residents, Families and guests. Supports and encourages a positive dining experience for all levels of care as well as those in the independent living setting.

  9. Maintain the Hazard Analysis and Critical Control Point (HACCP) logs daily.

  10. Perform taste tests of cooked meals and special to ensure quality. Leads daily meal line up meeting to ensure food quality.

  11. Familiarizes newly hired cooks and back of the house personnel with practices of the kitchen and oversees training.

  12. Reviews menus, analyzes recipes, determines food, labor and assigns prices to menu items for catering at a profit.

  13. Resolves associates and resident concerns. Participates in monthly food committee meetings, reviews comment cards and feedback to improve quality and operational efficiency. Initiates corrective action. Takes inventory with team and ensures accuracy.

  14. Organizes special events and parties and coordinates as necessary.

  15. Perform other duties as assigned. Attend in-service classes and staff meetings

Especially during this COVID-19 crisis, our mission to serve and protect our residents is in high demand. While many businesses are laying-off their workers – we are hiring! Our community is fully equipped with the materials needed to maintain a safe environment for our residents and team members (hand sanitizer, masks, gowns, gloves, goggles, and all CDC required and recommended personal protective equipment). If you would like to serve seniors while enjoying a safe work environment - we are the place for you!

QUALIFICATIONS AND REQUIREMENTS:

• Culinary degree or equivalent training.

• Serve safe certificate. Must meet state and local food handler requirements. Must possess a valid food handler’s permit.

• At least 5 years of progressively responsible experience in a high-volume, high-end food service environment (hotel/resort).

PREFERRED SKILLS:

• Ability to read and write, follow written and oral instructions, and communicate effectively in English. Ability to work with the elderly in a courteous and friendly manner, demonstrating patience and compassion. Ability to perform duties with consideration for Residents’ rights at all times and demonstrate integrity and discretion in the care of Residents and in handling their health information. Strong interpersonal, organizational, and computer skills.

• Knowledge of the principles of high-end institutional food service, including food planning, preparation, cooking, and storage; dietetics; sanitation. Solid technical and creative cooking skills. Proven ability to lead a diverse culinary team. Must be computer literate.

  • Competitive pay

  • Excellent Benefits

  • Multiple bonus opportunities

  • Continued education and training to advance your career

  • The friendliest leaders and teammates to help you along the way

Bridge Senior Living is an equal opportunity employer. We are united by our pillars to Show Love, Exceed Expectations, and Serve with Purpose. We celebrate diversity and are committed to creating an inclusive environment where all associates have the opportunity to achieve their highest potential.

Job ID: 2021-4568

External Company URL: https://bridgeseniorliving.com/

Street: 25 Glenlake Pkwy NE

Position Overview (Text Only): The Sous Chef Manager will assist Executive Chef in supervising the activities of and directing the training of kitchen staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and safe dining department. Will support Executive Chef with menu planning and food preparation in accordance with current federal, state, and local standards, guidelines and regulations.

ESSENTIAL RESPONSIBILITIES

  1. Support mission, vision, and goals of the organization, upholding and promoting company culture and vision.
  2. Designs, plans, and oversee fine dining experience, including menus and presentation. Utilizes food surpluses and left overs, taking into account probable number of residents, marketing conditions and popularity of various dishes.
  3. Train kitchen staff in proper procedures; supervise and schedule staff; maintain Associate records.
  4. Take weekly inventory of all dining services supplies and food follow inventory policy and procedures. Place orders when needed.
  5. Direct food preparation by staff to be in compliance with all applicable food service rules, regulations, and guidelines. Ensure high standards of quality food production, nutrition, and portion control. Ensure sufficient quantity of food is prepared to meet requirements; food is served at proper temperature, appears attractive and proper garnish is used, and tastes appealing. Works alongside kitchen personnel in the kitchen to train and ensure quality control.
  6. Establish, enforce and maintain proper sanitation and safety in food preparation areas.
  7. Consult with Dietician on issues of nutrition compliance and therapeutic diets. Consult with Regional Director of Dining menu planning, care planning, food preparation, etc.
  8. Demonstrates positive Resident relations and facility quality care and service standards to Residents, Families and guests. Supports and encourages a positive dining experience for all levels of care as well as those in the independent living setting.
  9. Maintain the Hazard Analysis and Critical Control Point (HACCP) logs daily.
  10. Perform taste tests of cooked meals and special to ensure quality. Leads daily meal line up meeting to ensure food quality.
  11. Familiarizes newly hired cooks and back of the house personnel with practices of the kitchen and oversees training.
  12. Reviews menus, analyzes recipes, determines food, labor and assigns prices to menu items for catering at a profit.
  13. Resolves associates and resident concerns. Participates in monthly food committee meetings, reviews comment cards and feedback to improve quality and operational efficiency. Initiates corrective action. Takes inventory with team and ensures accuracy.
  14. Organizes special events and parties and coordinates as necessary.
  15. Perform other duties as assigned. Attend in-service classes and staff meetings

What We Expect From You (Text Only): QUALIFICATIONS AND REQUIREMENTS:

• Culinary degree or equivalent training. • Serve safe certificate. Must meet state and local food handler requirements. Must possess a valid food handler’s permit. • At least 5 years of progressively responsible experience in a high-volume, high-end food service environment (hotel/resort).

PREFERRED SKILLS:

• Ability to read and write, follow written and oral instructions, and communicate effectively in English. Ability to work with the elderly in a courteous and friendly manner, demonstrating patience and compassion. Ability to perform duties with consideration for Residents’ rights at all times and demonstrate integrity and discretion in the care of Residents and in handling their health information. Strong interpersonal, organizational, and computer skills. • Knowledge of the principles of high-end institutional food service, including food planning, preparation, cooking, and storage; dietetics; sanitation. Solid technical and creative cooking skills. Proven ability to lead a diverse culinary team. Must be computer literate.

What You Can Expect From Us (Text Only): - Competitive pay - Excellent Benefits - Multiple bonus opportunities - Continued education and training to advance your career - The friendliest leaders and teammates to help you along the way

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