Sous Chef - Full Time

Join Our Team as a Sous Chef at La Posada at Pusch Ridge!

Are you passionate about culinary excellence and creating exceptional dining experiences? Do you thrive in a high-end, upscale kitchen environment? La Posada at Pusch Ridge, a brand-new luxury senior living community in Oro Valley, AZ, is seeking a skilled and experienced full-time Sous Chef to bring creativity and leadership to our kitchen.

This is a full-time position, but flexibility is key - shifts and days will vary based on operational needs. If you’re adaptable, thrive in a dynamic environment, and are eager to be part of something special, we’d love to hear from you!

As Sous Chef, you will be a critical leader in our culinary team, ensuring top-tier food quality, supervising kitchen operations, and enhancing the dining experience for our residents. This is an exciting opportunity to make a lasting impact in a brand-new community where innovation, excellence, and passion for great food come together!

Why Join La Posada at Pusch Ridge?

At La Posada at Pusch Ridge, we believe in creating a rewarding and inspiring work environment where employees feel valued and supported. We offer:

• Competitive pay
• Paid Time Off (PTO)
• 401(k) with company match
• Excellent health insurance
• Mileage incentive program for employees commuting over 15 miles

Essential Functions

• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Demonstrate new cooking techniques or equipment to staff.
• Record production or operational data on specified forms.
• Works closely with Executive Chef and Executive Sous Chef to ensure catered functions are prepared and served according to proper setup and delivered in a timely manner.
• Visibility in all dining rooms.
• Adhere to personal grooming guidelines and regulations as set forth by La Posada and the Health Department.

Competencies

• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Time Management - Managing one's own time and the time of others.
• Speaking - Talking to others to convey information effectively.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
• Service Orientation - Actively looking for ways to help people.
• Reading Comprehension - Understanding written sentences and paragraphs in work-related documents.
• Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
• Persuasion - Persuading others to change their minds or behavior.
• Negotiation - Bringing others together and trying to reconcile differences.
• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
• Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Instructing - Teaching others how to do something.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
• Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.

Skills and Abilities

• Education: A graduate from either an accredited Hotel Restaurant Institutional
  Management program, Culinary training program or equivalent experience. Knowledge of Therapeutic Diets.
• Experience: 2 plus years of experience as Sous Chef or Food Production Manager. At least one year of experience supervising people.
• Computer Skills: Basic computer skills to include email, and using the internet.
• Licenses and Certifications: Serve Safe Manager trained or able to obtain the certification within 90 days of start date.

If you’re ready to take your culinary career to the next level and be part of an exceptional new community, we’d love to hear from you!