Retirement Community Sous Chef - $58K/Yearly + Benefits

Clairmont Place is small, tight-knit retirement community with a big heart and an incredible culture of support and caring. We are a non-profit, owned and operated by our residents. Many staff members have worked here for 20+ years. We are situated on a beautiful lake with walking paths and gorgeous landscaping, just off Clairmont Road. Our 250 residents love and take care of our staff, just as much as the staff take care of them!

The role of the sous chef in Dining Services is vitally important and we are looking for the right person to fill it. Do you have leadership experience and knowledge of how to manage a busy commercial kitchen with a heart for elders? Do you receive joy and fulfillment from pouring your love into your team and guiding them to do the same for the residents? This may be the perfect culture fit for you.

The Clairmont Place kitchen operates for three meals per day, seven days a week (plus snacks!). We serve elevated comfort food and home-style scratch cooking made with love and joy to our residents in both independent and assisted living. Dining Services also facilitates many community events including cocktail parties and ice cream socials. We offer residents the option of delivery or a formal dining experience with servers in our main dining room and art gallery.

The sous chef role is generally scheduled for 45 hours per week with a set schedule of five 10a - 7p shifts, with a need for occasional flexibility. We offer a benefits package which includes health insurance with dental and vision, 401K matching, paid disability, life insurance, and a great support option in our Employee Assistance Program. Salaried full time positions received two weeks of paid vacation, sick leave, and a personal day. We also have eight paid holidays on our calendar.

The right person for this role will have five or more years of experience in a management/leadership role in a full service kitchen, with specific knowledge of ordering/maintaining inventory, menu planning, building schedules, maintaining equipment and sanitation and coaching others. You must be flexible and willing to learn and share you knowledge with others. You should have a willingness to work towards a goal with your team. You should be able to demonstrate high levels of organization, good time management, have the ability to problem solve and prioritize under pressure. You will be directly responsible for managing shift leads, cooks and dishwashers and should be able to hold others accountable with grace and patience. The experience of the residents is paramount; food quality and service are high priority aspects of this role and you will be directly involved in customer service and problem solving for both staff and residents. Having a good sense of humor, self awareness and emotional intelligence are just as important as knife skills.

Our Dining Services Director has been in her role for four years, has cooked professionally and managed kitchens for two decades, and daily demonstrates her care for both staff and residents at Clairmont Place. You would be joining a management team who all deeply love their jobs. Clairmont Place is an incredible place to build your own skill set and knowledge base while sharing yourself with a community who will love and support you back.

Clairmont Place is a drug free workplace. All new hires must pass a drug and background check and be fully vaccinated against Covid.

Position Title: Sous Chef

Department: Dietary/Food Service

Reports to: Department Director

Safety-Sanitation:

Commits to following outlined department safety procedures. Works smart, safely and helps maintain and create a safe environment for co-workers. Reports any unsafe condition and corrects in a timely manner. Follows all food sanitation regulations dictated by Dekalb County Health Dept and ServSafe Handbook.

Commitment to Quality & Team:

Employee should be committed to meeting a high quality of care and commitment to food service department. Employee should demonstrate a commitment to meeting a high quality of service standards. Employee should fulfill all job duties to ensure that job is completed. Employee is expected to participate in all meetings and share input on how to improve performance and obtain goals set by management. Employee should demonstrate a positive attitude each day. Employee is expected to deal with conflict in a professional manner, displaying honesty and trustworthiness.

Essential Duties:

• Responsible for daily delegating of prep and production tasks to ensure that dinner service is ready on time and runs smoothly.
• Directly responsible for ensuring all food service and cleanliness goals are achieved during all shifts; achieves these goals by delegating and managing staff members that are directly supervised by this position. Sous chef position is authorized to solve all problems within their purview and ability without reporting up the chain of command – any questions should be directed at the executive chef. While new ideas and methods are always welcome, respect should be given to the current operation standards before changes are instituted. “Why are we doing things this way?” should be asked before commencing with an assigned duty or before decisions are made and changes are introduced. In addition, shift lead position is responsible for ensuring that other kitchen staff stay on task, work cleanly and complete assigned tasks in a timely manner. This should be accomplished by direct daily supervision, verbal encouragement and by a visible personal demonstration of efficiency, clean work habits, emotional intelligence and professionalism.
• Follows cell phone procedures and proper usage as dictated by Clairmont Place Executive Director and Employee Handbook.
• Must have the ability to stand on your feet for 50 hours a week and move 50+ cases.
• Reporting to work on time, no more than 5 minutes before scheduled time. Properly clocking in and out and following scheduled breaks; clocking in/out should not be abused as this is in violation of the employee handbook. Communicate with a manager if you are not at your workstation and where you will be if you are on an unscheduled break. You must adhere to provided schedule and help ensure subordinate staff are not working beyond 40 hours if not authorized by direct supervisor. Employees in leadership position should model good attendance.
• Supervises prep and line cooks to ensure that all paid hours are used wisely and industriously, and that all staff are contributing to kitchen sanitation standards by delegating routine cleaning tasks; ensures that other staff are maintaining their stations to sanitation standards.
• Responsible for training and developing staff that sous chef position supervises, including assisting and providing feedback during the interview process.
• Employee must adhere to all other standards and rules as laid out in the Clairmont Place Employee Handbook including standards of attendance and professionalism.
• Provides friendly service towards residents, guests, vendors, coworkers and any other coworkers in other departments.
• Performs other duties as assigned in dietary department, to ensure cross training and ability to work all stations when needed.
• Reports all issues with personnel, service or equipment as soon as possible to supervisor.
• Reports up the chain of command to dining director and executive director.
• Assisting dining services director with inventory and ordering, helping to maintain par levels and control food cost while ensuring proper storage of all items according to health code standards

Work Flexibility

Work week is generally made up of 45 hours, however this position requires willingness to be flexible in work hours when needed to fulfill the needs of the business.