Sous Chef

Description

For more than 150 years, Simpson has met the changing needs and desires of Philadelphia area seniors from diverse backgrounds. A not-for-profit family of services, Simpson House, Simpson Meadows, Jenner’s Pond, Simpson Gardens I & II, and Simpson Midtown, as well as Simpson Home Care. Our loyal and long-term staff is full of caring professionals who truly love what they do.

Simpson provides residents with a lifestyle that includes on-campus conveniences, services, and amenities such as casual and fine dining venues, beauty salons, fitness centers, security, healthcare, activity programs, and much more. Our employees are inspired by a culture of Loving-Kindness, and we are fully committed to appreciating the array of backgrounds and talents demonstrated by our employees.

Simpson is looking for a Sous Chef to join our dynamic and seasoned team. If you are looking for a challenging opportunity to showcase your unique skills in the Personal Care industry, get in touch with us to discuss how you can join our team. Take a look at the details below for the position.

The Sous Chef plays a crucial role in ensuring the overall culinary excellence and dining experience within our Senior Living Community. Under the guidance of the Executive Chef, the Sous Chef assists in planning, organizing, and supervising daily culinary operations, ensuring the highest quality of meals are prepared and presented for our residents. The Sous Chef collaborates with the culinary team to create nutritious and flavorful menus that meet the dietary needs and preferences of our senior residents.

Key Responsibilities:

1. Culinary Leadership:

   • Assist the Executive Chef in overseeing all aspects of the kitchen, including food preparation, cooking, plating, and presentation.
   • Lead and train culinary staff in proper cooking techniques, food safety, and sanitation practices.
   • Ensure that food quality and presentation meet established standards and reflect the preferences of senior residents.

2. Menu Planning and Execution:

   • Collaborate with the Executive Chef to design and develop menus that offer a variety of nutritious and delicious options, catering to specific dietary requirements.
   • Prepare and cook a range of dishes, ensuring consistent quality and taste.
   • Adapt recipes to accommodate individual dietary restrictions and preferences.

3. Kitchen Operations:

   • Manage inventory of kitchen supplies, ingredients, and equipment, ensuring timely restocking and proper storage.
   • Maintain a clean and organized kitchen environment, adhering to food safety and sanitation guidelines.
   • Monitor portion control and minimize food waste through efficient cooking practices.

4. Resident Engagement:

   • Foster positive relationships with residents, actively seeking feedback and incorporating suggestions into menu planning and improvements.
   • Participate in special events, themed dinners, and culinary demonstrations to enhance resident dining experiences.

5. Staff Development:

   • Provide mentorship and guidance to kitchen staff, encouraging professional growth and a positive work culture.
   • Support training initiatives to enhance culinary skills and knowledge among the team.

6. Compliance and Safety:

   • Adhere to health and safety regulations, maintaining high standards of cleanliness and hygiene.
   • Collaborate with the Executive Chef to ensure all regulatory requirements related to food handling and preparation are met.

7. Administrative Responsibilities:

   • Assist in managing kitchen budgets, controlling costs, and optimizing resources.
   • Maintain accurate records of inventory, production, and meal counts.

CORE COMPETENCIES

Core Competencies of a Sous Chef in a Senior Living setting encompass a range of skills, qualities, and abilities that are essential for the successful performance of the role. These competencies ensure that the Sous Chef can effectively contribute to creating a positive dining experience for senior residents while meeting their dietary needs and preferences. Here are the core competencies:

1. Culinary Expertise: A strong foundation in culinary techniques, cooking methods, and menu development is crucial. The Sous Chef should be skilled in creating nutritious and flavorful meals that cater to the specific dietary requirements of seniors.

2. Leadership and Team Management: The ability to lead and supervise a culinary team, providing guidance, mentoring, and fostering a positive work environment. Effective communication and the capacity to delegate tasks are essential.

3. Adaptability: Senior residents often have unique dietary restrictions and preferences. The Sous Chef should be able to adapt recipes and create modified dishes to accommodate individual needs while maintaining quality and taste.

4. Nutrition Awareness: Understanding senior nutrition, dietary guidelines, and health considerations is vital for creating balanced and wholesome meals that contribute to the overall well-being of residents.

5. Food Safety and Sanitation: Maintaining strict adherence to food safety protocols and sanitation standards is imperative to ensure the health and safety of senior residents. The Sous Chef should lead by example in maintaining a clean and hygienic kitchen environment.

6. Menu Planning and Innovation: The ability to collaborate with the culinary team and Executive Chef to design menus that provide variety and choice, considering dietary restrictions and seasonal ingredients, while also introducing new and appealing dishes.

7. Time Management: Efficiently managing kitchen operations, coordinating cooking schedules, and ensuring timely meal service, especially during peak dining hours.

8. Problem-Solving: Quick thinking and effective decision-making when faced with unexpected challenges in the kitchen, such as ingredient shortages or equipment malfunctions.

9. Communication Skills: Clear and open communication with residents, kitchen staff, and management is vital. The Sous Chef should be approachable and attentive to resident feedback and preferences.

10. Attention to Detail: Ensuring precise portion control, consistent plating, and high-quality presentation of dishes, reflecting the commitment to delivering a visually appealing and enjoyable dining experience.

11. Budget Management: Assisting in controlling costs through efficient inventory management, portion control, and minimizing food waste.

12. Continuous Learning: Staying up-to-date with culinary trends, senior nutrition research, and industry best practices to continually improve the dining experience for senior residents.

13. Emotional Intelligence: Demonstrating empathy and patience when interacting with senior residents, recognizing the importance of creating a comfortable and welcoming dining environment.

14. Collaboration and Teamwork: Working collaboratively with the Executive Chef, kitchen staff, and other departments within the senior living community to ensure seamless operations and resident satisfaction.

These core competencies collectively enable the Sous Chef to contribute positively to the overall well-being and quality of life for senior residents within a Senior Living Community.

Qualifications

Work Environment:   

Retirement community providing service to senior adults in independent, assisted and skilled nursing community.  

• Working Industrial kitchen environment with confined spaces such as freezers and storage areas. 

• Working at ovens, stoves and industrial dish washing machines resulting in a hot environment (above 82 degrees Fahrenheit). 

• Occasionally uses possibly hazardous cleaning chemical such as but not limited to industrial degreasers and cleansers. 

• High level of stress due to strict deadlines or other scheduling related occupational requirements 

• Other possible exposures to hazard: Cuts and/or burns 

Physical Requirements:   

The role of a Sous Chef in Senior Living involves physical activity, including standing for extended periods, lifting heavy pots and pans, cases of frozen food, industrial size food cans, cases of and working in a hot and humid kitchen environment. Ability to lift 50 lbs. Good physical stamina and the ability to handle the physical demands of the job are important. 

Equipment/tools/machines used in performance of this job:  

As a Sous Chef in Senior Living, you will utilize a variety of equipment and tools to prepare meals efficiently and safely. Some common equipment used in this role includes: 

• Commercial Range: A commercial range with multiple burners and ovens is essential for cooking a variety of dishes simultaneously. It allows for precise temperature control and accommodates different cooking methods such as sautéing, boiling, simmering, and baking. 

• Grills and Griddles: Grills and griddles are often used to prepare grilled meats, sandwiches, pancakes, and other items that require direct heat. They provide a consistent and even cooking surface, allowing for the perfect sear and grill marks. 

• Convection Ovens: Convection ovens are equipped with fans that circulate hot air, resulting in faster and more even cooking. These ovens are used for baking, roasting, and broiling a wide range of dishes, including baked goods, casseroles, and roasted meats. 

• Steamers: Steamers are commonly used in Senior Living kitchens to cook vegetables, seafood, and rice while preserving their nutrients and flavors. They provide a gentle and healthy cooking method by utilizing steam to cook food items. 

• Mixers and Food Processors: Mixers and food processors are used for various tasks such as mixing dough, whipping cream, and preparing sauces. These appliances help save time and ensure consistent results in large-scale food preparation. 

• Slicers and Mandolins: Slicers and mandolins are used for precision slicing and cutting of fruits, vegetables, and meats. They help achieve uniform thickness and save time when preparing ingredients for salads, stir-fries, and other dishes. 

• Blenders and Immersion Blenders: Blenders and immersion blenders are used to puree soups, sauces, and smoothies. They help achieve smooth and velvety textures and are especially useful when catering to residents with specific dietary needs. 

• Food Processors: Food processors are versatile tools that can chop, dice, shred, and puree ingredients. They are helpful for preparing large quantities of ingredients, such as chopping onions, shredding cheese, or making pesto. 

• Mixing Bowls, Utensils, and Knives: Cooks rely on a variety of mixing bowls, spatulas, tongs, ladles, whisks, and knives to prepare and handle ingredients efficiently. High-quality knives are essential for precise cutting and chopping tasks. 

• Pots, Pans, and Baking Sheets: Cooks use a range of pots, pans, and baking sheets in different sizes to cook and bake a variety of dishes. These utensils are made of materials such as stainless steel, cast iron, or non-stick materials for efficient cooking and easy cleaning. 

• Food Storage Containers: Proper storage containers, such as food-grade plastic containers or stainless-steel pans with lids, are used to store prepared ingredients, leftovers, and prepped items for future use while maintaining freshness and preventing cross-contamination. 

• Safety Equipment: In addition to cooking equipment, safety equipment like fire extinguishers, gloves, aprons, and non-slip mats are crucial to maintain a safe work environment and prevent accidents. 

• Deep Fryer – Cooks use a deep fryer for creating meats and vegetables with crispy outer layer such as french fries, wings, potato chips. Care must be exercised when using the fryer to avoid burns and other accidents 

These are some of the commonly used equipment and tools in a Senior Living kitchen. The specific equipment may vary depending on the size of the Kitchen, the type of cuisine served, and the culinary preferences of the residents. 

• Education or Degree Required:   HS Diploma. 3 years of cooking experience in a similar environment. A.A.S. or Certificate in Culinary Arts or Food Service Management preferred. 

Licenses, Certifications, Registrations: SERV Safe required 

Related Skills and Experience:   

• Previous experience as a cook or chef in a similar setting, preferably in senior living or healthcare. 

• Knowledge of nutrition and special dietary requirements for seniors. 

• Familiarity with food safety and sanitation regulations. 

• Ability to work well in a fast-paced environment and handle multiple tasks simultaneously. 

• Strong communication and interpersonal skills to interact effectively with senior residents and staff members. 

• Attention to detail in food preparation, portioning, and presentation. 

• Flexibility to adapt to changing menus and dietary needs. 

• Physical stamina to stand for extended periods and lift heavy objects. 

Simpson Benefits (FT employees, Part-Time are eligible for some benefits)

• Compensation Based on Experience
• Health Plan (BCBS)
• Plans include access to MDLive virtual care.
• Dental Plans
• Vison
• 403(b) Retirement Plan w/matching
• Generous Paid Time Off (PTO) Plan
• Company Paid Life Insurance
• Company Paid AD&D
• Company Paid Long Term Disability
• Tuition Reimbursement
• Health Savings Account
• Flexible Spending Account
• Short Term Disability
• Pet Insurance
• Critical Illness
• Accident Insurance
• Hospital Indemnity
• Company Paid Holidays
• Employee Assistance Program

Simpson is proud to be an EOE employer M/F/D/V. We maintain a drug-free workplace. We do not discriminate in services or employment based on race, color, religion, ancestry, national origin, sex, sexual orientation, gender identity, age, disability, past or present receipt of disability-related services or supports, marital status, veteran status, or any other class of persons protected by federal, state, or local law.

Diversity, Equity and Inclusion at Simpson
We have an unwavering commitment to diversity with the aim that every one of our people has a full sense of belonging within our organization.
As a business imperative, every person at Simpson has the responsibility to create and sustain an inclusive environment. Inclusion and diversity are fundamental to our culture and core values.
Our rich diversity makes us more innovative and more creative, which helps us better serve our residents and our communities.

COVID-19 considerations:
Simpson is a Mandatory COVID-19 & Influenza Vaccination Employer COVID Vaccination is a requirement if you are offered employment unless you request and receive an approved medical or religious exemption from Simpson.

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