Sous Chef - 30N

Description

Job Summary: Oversee production in the 30N main kitchen, while supporting the Landings main kitchen as needed, including Cook’s training and production standards, ordering, special events and overall responsibility in the absence of the Executive Chef.

  Learn about Plymouth Place Benefit Packet offered to all Full-Time Employees: 2026 Benefit Guide here   

ESSENTIAL JOB FUNCTIONS/RESPONSIBILITIES: Employee will apply skills to ensure Person Centered Care as exhibited through our Pillars of Excellence:

PEOPLE 

STEWARDSHIP

SERVICE

QUALITY

GROWTH

· Oversee food preparation in compliance with production recipes, projected amounts and Serv-Safe standards.

· Maintain standards of sanitation, daily and in compliance with assigned sanitation schedule.

· Works with Executive Chef to train staff on proper techniques and plating.

· Use safe operating practices and procedures.

· Maintain and operate various types of equipment and utensils in safe and sanitary fashion.

· Follow procedures for safe food handling and storage.

· Serve and garnish food products as directed on production records.

· Comply with standards of personal hygiene.

· Comply with applicable federal, state and local laws, rules, and regulations; maintains knowledge of and follows all Plymouth     Place policies and procedures.

· Maintain regular and punctual attendance at work and meetings.

· Attends in-service and education programs.

OTHER DUTIES: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.

• During  emergencies or natural disasters may be required to be on duty for the duration of the disaster. 
• Additional duties, responsibilities, and activities to be completed as assigned. 

Requirements

JOB REQUIREMENTS:

· One year certificate from college or technical school; or three to six months related experience and/or training

· Bi-lingual in Spanish

· Strong leadership skills

· Advanced culinary knowledge and training

· Serv Safe Sanitation Certification

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

• Ability to read and comprehend simple instructions, recipes, and food production sheets
• Experience in operations of food service dining service. 
• Proficient with Microsoft Office Suite or related software.
• Solid organizational skills including attention to detail and multi-tasking skills.
• Ability to read, write and speak English sufficient to perform job duties and to interact and communicate with residents, families, and employees.

ENVIRONMENTAL AND PHYSICAL ACTIVITY REQUIREMENTS: The physical activities of this position constantly require effective talking, hearing, sitting, walking, and standing functions. The position also is often requires exerting up to 10 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Must be able to perform activities with close visual acuity, such as reading a computer screen and reading print material. The functions of this position are conducted in a temperature-controlled environment.

OSHA Exposure Category: Category III – Position includes tasks that involve no exposure to blood, body fluids, tissues; would not be required to perform Category I tasks.

INTELLECTUAL/EMOTIONAL REQUIREMENTS: The occupant of this position must be able to perform the responsibilities of the position well under pressure. The position requires adaptability to performing a variety of duties, often changing from one task to another without loss of efficiency or composure. This position requires the ability to deal with and find resolution to problems and maintain a productive working relationship with employees and may be interrupted frequently to meet the needs and requests of others. It also requires adaptability to fluctuate between priorities daily while being responsive to needs as they arise.