Job Description

St. Leonard has an exciting new opportunity for a Sous Chef. Our beautiful 240-acre campus is one of the largest Continuing Care Retirement Communities in the United States. St. Leonard features independent living, assisted living, dementia care, skilled nursing, rehabilitation services, and adult day care as well as a community wellness center that encompasses a fitness center, and restaurant. Exceptional Compensation and Benefits Package:

• Medical, Dental, and Vision Insurance
• Employer contributions for Health Savings Account (HSA)
• Company-paid Life and Disability Insurance
• 401(k) with up to 4% employer contributions
• Employee assistance program
• Tuition reimbursement
• Pay Active - a service that allows employees to access their earned wages before payday
• Paid time off (PTO) with cash out option
• Annual Merit Increases

Wage range: $20-$23.20/hr. Job Summary: The Sous Chef is responsible for providing food service and dining for residents in compliance with federal and state regulations. Essential Job Specific Duties/Responsibilities:

• Supervises cooks to ensure recipes are followed.
• Develops and executes menu for the assigned area(s).
• Coordinates meal plan with the Executive Chef, Dietitian, and Dietary Technician.
• Assumes responsibility for appearance, quality, quantity, temperature, palatability, and proper portion control of food items.
• Coordinates with the staff, Executive Chef, Dietitian, and nursing for production sheets, menu changes, and new products. Maintains appropriate records of food production, including production schedules and menu utilization.
• Demonstrates willingness to be a team player, utilizing problem-solving skills with customers and staff.

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