Sous Chef
- Kingston, ON, Canada
$18.1 to $21.72 CAD / hour · Full-time
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Job details
- Pay
- $18.1 to $21.72 CAD / hour
- Job type
- Full-time
- Apply by
- Experience
- Minimum of 3-5 years experience as a lead cook or chef in a hospitality or healthcare environment.
- Posting language
- English
- Posted
Original job description
At Atria, we believe our employees deserve the opportunity to flourish at work and in life. Through Flourish at Atria, our comprehensive benefits program, we offer resources and opportunities designed to support your health, financial well-being, and professional growth.
- Medical, dental, life, and vision coverage options
- Paid holidays & PTO
- 401(k) employer match
- Career development, including tuition reimbursement (US-based communities), professional training programs, and mentoring opportunities
- Employee recognition programs, referral programs, and employee discounts
- Enrollment in benefits varies by employee classification
- High School Diploma or general education degree (GED).
- Communicate effectively in English with employees and residents, as well as read and write English.
- Basic mathematical skills to accurately calculate food purchasing and adhere to set budgets.
- Strong attention to detail and quality.
- Culinary Training preferred.
- Minimum of 3-5 years experience as a lead cook or chef in a hospitality or healthcare environment.
- Serve Safe Certification.
- Able to read and follow recipes and printed production guides, cleaning schedules, and logs.
- Knowledge of food handling, preparation, cooking and service.
- Able to build positive and strong relationships with employees, coworkers and residents.
- Focused and dedicated to provide excellent customer service.
- Able to work in a demanding environment and juggle multiple competing tasks and demands.
- Accept direction from superiors or other experienced staff.
- Share job knowledge or resident information with others as needed.
- Give and welcome feedback.
- Must demonstrate high standards of ethics and personal accountability.
- Provide a high level of customer service and promote a restaurant style dining atmosphere.
- Work closely with the Executive Chef and/or Executive Director to keep residents satisfied with food and dining programs.
- In the absence of the Executive Chef, oversee the staff and daily operation of the kitchen ensuring high standards for food preparation and service.
- Assign tasks, coach, train and develop kitchen staff as requested by the Executive Chef.
- Creat a strong sense of team work and cooperation among all staff.
- Ensure that all food is received, stored, and prepared according to Company standards.
- Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times.
- Responsible for the overall food quality and presentation of meals according to established recipes and approved menus.
- Assist the Executive Chef with management of the budget for items such as linen, table setting supplies, uniforms, payroll, and special events.
- Assist Executive Chef in menu planning and development based on resident likes and dislikes.
- Adhere to and train staff on standard food safety practices.
- Assist with planning, preparation, and execution of special events, banquets, and theme meals.
- When applicable acquaint new residents with menus, seating, and dining options and hours.
- Attend and/or Conduct Pre-Meal stand up for all dining and kitchen staff.
- Document temperatures of food prior to service, refrigeration and freezer temperatures.
- Prepare and ensure snacks and beverages are available to residents at all times.
- Assist with keeping kitchen floors clean (sweeps and mops) and trash emptied.
- Assist with the transportation and storage of food and supplies.
- Operate and Maintain kitchen equipment in a clean and sanitary manner.
- Assist Executive Chef with in-services.
- May perform other duties as needed and/or assigned.
More about this job
Responsibilities
Oversee kitchen staff and daily operations when the Executive Chef is absent, ensuring food quality, safe preparation, sanitation, and a restaurant-style dining experience. Support menu planning, budget management, staff development, special events, and resident satisfaction in coordination with the Executive Chef and/or Executive Director.
Requirements
Requires a high school diploma or GED, effective English communication, basic math skills, and 3–5 years of experience as a lead cook or chef in hospitality or healthcare; culinary training is preferred. Candidates should have Serve Safe Certification and knowledge of food preparation, safety, sanitation, recipes, and kitchen operations, along with strong teamwork, customer service, and organizational skills.
Skills
- Kitchen Operations
- Food Preparation
- Food Safety
- Food Handling
- Menu Planning
- Food Quality and Presentation
- Budget Management
- Staff Training and Coaching
- Teamwork
- Customer Service
- Resident Relations
- Inventory and Storage
- Sanitation and Cleaning
- Recipe and Production Guide Compliance
- Event and Banquet Preparation
- Temperature Documentation
Benefits
- Medical Coverage
- Dental Coverage
- Life Insurance
- Vision Coverage
- Paid Holidays
- Paid Time Off
- 401(k) Employer Match
- Tuition Reimbursement
- Professional Training
- Mentoring Opportunities
- Employee Recognition Programs
- Referral Programs
- Employee Discounts
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Customer Service & Support
Keywords
- Sous Chef
- Culinary Training
- Serve Safe Certification
- Food Safety
- Food Handling
- Food Preparation
- Cooking
- Food Service
- Kitchen Operations
- Menu Planning
- Approved Menus
- Food Quality
- Meal Presentation
- Budget Management
- Payroll
- Staff Training
- Staff Coaching
- Resident Satisfaction
- Customer Service
- Restaurant-Style Dining
- Sanitation
- Cleaning Schedules
- Food Storage
- Temperature Logs
- Refrigeration
- Kitchen Equipment
- Special Events
- Banquets
- Theme Meals
- Hospitality