Sous Chef (Food Services)

Sous Chef Position Description
$1500 SIGN ON BONUS

Summary of Responsibility: The Sous Chef will work under the Executive Chef to ensure the
quality, nutritional value and presentation of all meals and between meal nourishment for
residents and guests. The Sous Chef will assist the Executive Chef to ensure that the Culinary
Services department is operated efficiently and in compliance with all applicable legislation and
regulatory requirements.; and fulfills responsibilities for selection, orientation,
education and direction of the Culinary Services team.
Duties:

1. Models and integrates the Dominion Living culture into all aspects of the department and
the community.
2. Supports continuous improvement.
3. Implements Dominion Senior Living policies, procedures and standards fully.
4. Engages in open communication and cooperation within and between community
departments, Central Services and other Dominion Living communities.
5. Maintains positive public relations by displaying professionalism when interacting with
residents, resident representatives, team members, and the general public.
People Development and Leadership
1. Assists with sourcing, interviews, and team member selection to build a cohesive, well qualified
Culinary Services team members in a proactive manner.
2. Supports the welcome and transition processes for team members.
3. Assists with training that contributes to Culinary Services team member development.
4. Develops and maintains effective relationships and two-way communication with team
members.
5. Assists with scheduling and ensures adequate staffing is on duty at all times to meet the needs
of residents.

Dining Services Operations
1. Develops and maintains effective relationships and two-way communication with residents and
resident representatives.
2. Observes residents for significant changes and adverse reactions or conditions on an ongoing
basis.
3. Keeps the Executive Chef informed regarding any unusual incidents or issues regarding
residents, team members, or the community.
4. Maintains a safe working environment through the prevention of accidents, the preservation of
equipment, and the achievement of safe working practices.
5. Assists with preparing and Submitting food and supply orders for food preparation and service
to company- approved vendors; reviews all deliveries of food for quality, proper amounts, and
pricing; audits supply stock; and ensures Culinary Services has sufficient food supply and
working equipment at all times.
6. Assists with training Culinary Services team members in food handling, proper use of
machinery and equipment, and infection control.
7. Ensures foods are prepared according to recipe and tested for taste, temperature and smell;
ready on time; and served at the proper temperatures in an appealing manner.
8. Assists with overseeing the sanitation, organization and safety of kitchen: inspects the food
service areas and equipment and ensures they are clean, safe, orderly, and meet community
fire safety, infection control and hazardous chemicals regulations and policies, with prompt
action being taken to address any unsafe conditions or equipment problems.
9. Makes regular rounds in the dining rooms during mealtimes and greets and courteously
obtains feedback regarding the dining experience from residents, visitors, and staff, respecting
individual dignity, resident rights and confidentiality at all times.

Additional Duties:

Attends and actively participates in team meetings and required or optional continuing
education programs.
Assists in the evacuation of residents as necessary.
Maintains the confidentiality of all resident information and honors the residents' personal
property rights.
Performs any other duties that may be assigned by the Executive Director or Central Services.

Education, Experience, Licensure/Certification, Age Requirement:
1. High school diploma or GED equivalent.
2. Culinary Arts degree, preferred.
3. Experience in senior living, long-term care or hospital setting, preferred.
4. Must have a valid ServSafe Manager Certificate of obtain one within first 90 days of
employment.
5. Must have a current and valid food service sanitation certificate.
6. Approved criminal background check, physical, and drug screen required.
7. Must possess a current and valid driver's license and have the ability to meet approved driver
requirements.
8. Must be a minimum of eighteen (18) years of age.
Physical Demands:
The physical demands described here are representative of those that must be met by a team
member to successfully perform the essential functions of the job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the
essential functions.

While performing the duties of this job, the team member regularly stands, bends, talks,
hears, walks, sits, climbs stairs, stoops, uses hands and fingers to touch, handle, and feel,
reaches with hands and arms, and lifts and/or moves items of up to 50 pounds. The team
member occasionally lifts and transfers residents, using proper body mechanics and
physically assists residents in and out of into and out of wheelchairs, beds, stretchers,
stationary chairs and vehicles as needed. Vision requirements include close vision, distance
vision, color vision, peripheral vision, depth perception and the ability to adjust focus. The
team member must be able to smell odor in order to ensure resident safety and quality care.

Work Environment:
The work environment conditions described here are representative of those a team member
encounters while performing the essential functions of the job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the
essential functions.
The team member works in a well-lit and ventilated office and throughout the community.
The team member is potentially exposed to hot/cold temperatures in the kitchen/storage area
and can be subject to falls, burns from equipment, substances, odors, etc. throughout the
workday. The team member can be subject to frequent interruptions. The team member is
potentially exposed to infectious waste, diseases, conditions, etc., including exposure to the