Job description

"Work/Life Balance"

Messiah Lifeways at Messiah Village is a premier retirement community located in Mechanicsburg, PA that provides a network of services for adults 55 and better living in South Central PA.

The Sous Chef assists the Director of Dining Services with creating menus, ordering, catering, scheduling, and setting the standards. Must be able to work in a fast paced environment.

Key Accountabilities:

• Plan, organize and supervise daily culinary operation of retail and catering services.
• Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.
• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Direct and coordinate the work of production and dish room staff.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily cooking of standard and gourmet food items.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Supervise and participate in the preparation and display of menu items for special functions.
• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
• Control revenue and expenses to ensure financial goals.
• Ensure the highest level of customer service.
• Respond to inquiries and concerns from faculty, staff, and students.
• Maintain university policies and procedures.
• Other duties as assigned.

Minimum Requirements:

• Associate's degree in culinary arts institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.
• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
• Must have 3- 5 years of culinary management experience.
• Strong leadership, oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets.

Job Type: Full-time

Pay: $30,000.00 - $40,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• 8 hour shift

Weekly day range:

• Rotating weekends

Work setting:

• Café
• Fine dining restaurant

Work Location: In person

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