Sous Chef (Full-Time) - Sunridge Gardens, Langley

Looking for a job where you can contribute to the sum of human happiness and truly make a difference? Join us! We're crafting a purposeful, happy and vibrant seniors' community where our residents and employees flourish together. Sunridge Gardens has been a well-respected independent senior living residence in Langley since 2011. We are part of Bria Communities, a local private company that operates four vibrant retirement communities in Langley and Tsawwassen.Values

Acting with respect to people of all ages, but especially older adults Providing elevated customer services that put seniors' needs, comfort, and dignity first Working collaboratively to contribute your skills and knowledge to create purposeful, happy and vibrant senior communities. Leading the way by taking initiative, always improving, and bringing positivity to work with you every day.Benefits

Competitive salary Competitive extended medical&dental benefits, including Health Care Spending Account and yearly Wellness benefit Matching pension plan (defined-contribution) Three weeks vacation to start Five personal days per year Two volunteer days per year One free meal a day (Food Quality Assurance Program) Free parking Career growth and development opportunitiesWe're locally owned and operated Position Summary

Reporting to the Manager, Culinary Services/Executive Chef, or designate, the Sous Chef is responsible for assisting the Manager, Culinary Services/Executive Chef with day-to-day activities of running the kitchen. In the absence of the Manager, Culinary Services/Executive Chef the Sous Chef will be responsible for the running of the department according to established operating procedures, objectives and policies. Responsibilities for the operations include organizing work assignments, coaching and supervising dietary staff. Participates in the preparation and cooking of meals and nourishments.Shifts

Must be available weekends. Shifts are 10:00 am till 6:00 pm with flexibility on which weekdays would be days off. Key Responsibilities

Assists the Manager, Culinary Services/Executive Chef and Dietician to ensure the nutritional requirements of the residents are met through following established recipes and required standards Maintains budget control by following established ordering practices, inventory controls, leftover management and taking care to ensure the correct amount food is prepared to minimize wasteAssists the Manager, Culinary Services/Executive Chef with staff scheduling, recruitment, coaching, developing and, as necessary, correcting staff Participates in month end inventory and compiling monthly statistics Prepares and cooks hot and cold entrees, baked goods and desserts for both general and therapeutic diets by methods such as roasting, braising, frying, grilling, steaming, poaching, boiling and baking, using standard recipes based on standard portion sizes. Tests foods for palatability and temperature and adjusts accordingly. Transfers cooked foods to steam tablesPrepares special entrees and catering items as required Operates cooking equipment in a safe, proper manner. Checks equipment and cooking area after each use to ensure safety requirements are maintained. Advises when equipment needs repair and calls for repair if it is required Practices, supervises and coaches others with regard to food safety and hygiene practicesEnsures compliance with operational, quality, safety, and cleaning standards and set targets by coaching other employees Ensures food rotation in storage areas, coolers and freezers in order to minimize food spoilage and wastage Participates in daily temperature checks for coolers and freezers Ensures residents' right of privacy and confidentiality are maintained, except in the proper operation of the businessAssists with emergency situations for designated time periods Communicates with different department managers Accessible for one on one contact with the residents Performs other related duties as required Education&Experience

Five (5) years' recent experience in a seniors living community catering environment or equivalent Three (3) years' supervisory experience Any equivalent combination of the above described education, training and experience Red Seal Certification Required Knowledge, Skills and Abilities

Ability to communicate effectively, both verbally and in writing Ability to build and maintain relationships with many types of individuals, including residents, line staff, senior leaders, volunteers, and suppliers, by displaying tact, courtesy and patience Ability to work independently and as part of a teamKnowledge of inventory and food management Knowledge of relevant quality and safety standards Ability to safely and efficiently operate equipment associated with the position Free from communicable diseases Physical and mental ability to carry out the assigned duties in the working environment

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