Executive Sous Chef - La Posada at Pusch Ridge

Join Our Culinary Leadership Team! Executive Sous Chef

Are you a creative culinary professional ready to make an impact Do you thrive in a leadership role where you can inspire others and craft unforgettable dining experiences Would you love using your talents to enrich the lives of seniors every day If so we want to meet you!

La Posada at Pusch Ridge a brandnew upscale independent living retirement community in beautiful Oro Valley AZ is seeking a passionate and driven Executive Sous Chef. This is your chance to bring innovation flavor and leadership to a oneofakind dining program in a welcoming and rewarding environment.

Position Overview:

As the Executive Sous Chef youll prepare and serve highquality dishes that exceed expectations while ensuring compliance with all Federal and State food safety standards. Youll help lead a talented kitchen team support daily operations and play a key role in delivering exceptional culinary experiences to our residents.

Why Join La Posada

• Better Hours Dinner service ends at 9:00 PM
• Creative Variety A diverse menu means youre never cooking the same thing all day
• Competitive Pay
• Health Insurance & Paid Time Off
• 401(k) with Company Match
• Mileage Incentive For employees commuting more than 15 miles

Essential Functions

• Assists in hiring training and supervising the work of food and pastry production staff.
• Is Serve Safe Manager certified
• Supervises the scheduling and coordinating the work of chefs cooks and other kitchen employees to ensure that food preparation is economical and technically correct and prepared in a consistent manner across the organization.
• High level of visibility and customer service in the Dining Rooms with residents guests board and staff.
• Assists in overseeing regular physical inventories of food supplies establishing production levels and inventory controls.
• Ensures that all food and supplies are ordered and received in a timely manner to assure meeting projected needs.
• Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
• Establishes controls to minimize food and supply waste and loss.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety sanitation and accident prevention principles.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Technical expert teacher and trainer for other chefs and cooks.
• Implements and trains on the HACCP program.
• Establishes production levels and inventory controls.
• Maintains written records of usage and inventory and production as required.
• Manage multiple kitchens preparing the same or similar menu quality
• Participates in resident satisfaction process and makes updates or improvements as a result of satisfaction surveys and resident input
• Other duties as assigned.

Competencies

• Strong knowledge of food and equipment safety.
• Excellent knowledge of food production.
• Ability to communicate effectively with residents guests board members and staff about all aspects of the job.
• Demonstrated ability to lead and develop others in a positive effective manner.
• Advanced client and customer interfacing skills.
• Supervision of dining room private dining room cafe and catering menus
• Prioritizes building relationships and trust to effect consistently positive outcomes.
• Ability to plan work schedules and assign duties.
• Ability to provide or arrange for training.
• Knowledge of planning and scheduling techniques.
• Ability to design plan and implement a variety of menus including specialized diets and other health related dietary needs in our licensed healthcare areas.
• Develops nutritional data sheets for residents and staff
• Organizing and coordinating skills.
• Ability to read understand follow and enforce safety procedures.
• Skills in cooking and preparing a variety of foods.
• Ability to develop and test recipes and/or techniques for food preparation/presentation.
• Knowledge of catering setup procedures.
• Ability to supervise and train employees to include organizing prioritizing and scheduling work assignments.
• Ability to coordinate quality assurance programs in area of specialty.
• Knowledge of supplies equipment and/or services ordering and inventory control.

Skills and Abilities

Education: BA/BS Culinary school graduate or equivalent.

Experience: Min 5 years experience as Sous Chef of a large restaurant/organization or equivalent with demonstrated supervisory experience. Experience in Senior/Adult living preferred.

Computer: Basic computer skills spreadsheet scheduling.

This is more than just a jobits a chance to be part of a missiondriven community where your creativity and leadership truly make a difference.