Sous Chef 11:30am-7:30pm $21 (Full-Time)

At Arrow Senior Living, a Sous Chef plays a crucial role in ensuring the highest standards of food quality and service. This position involves not only managing the kitchen environment but also leading and training the culinary team. With an eye for detail, the Sous Chef prepares meals that meet residents' tastes while also ensuring that the kitchen runs efficiently and safely.

To qualify for the Sous Chef role at Arrow Senior Living, candidates should ideally have at least three years of experience in culinary arts or food service management. Formal culinary training is preferred but not required if the candidate possesses sufficient management-level experience. Strong communication skills and the ability to work in a team environment are essential.

The Sous Chef position at Arrow Senior Living is a full-time role with shifts from 11:30 AM to 7:30 PM, Sunday through Thursday. This schedule allows for evenings free providing a balance between work and personal time.

At Arrow Senior Living, the starting salary for the Sous Chef position is $21.00 per hour, with potential increases based on experience and performance. Alongside competitive pay, employees also enjoy a range of benefits.

Sous Chefs at Arrow Senior Living receive a variety of benefits, including a 401(k) with company match, medical, dental, and vision insurance, life insurance, paid time off, and tuition reimbursement, among other perks. We genuinely value our employees and strive to offer a supportive work environment.

Absolutely! Arrow Senior Living promotes from within, providing ample opportunities for career growth. As a Sous Chef, you can gain valuable leadership experience and skills that can pave the way for advancement within our organization.

You can connect with Arrow Senior Living’s team through various avenues, including visiting our Facebook page or website. Additionally, you can reach out directly to our recruiter, Kayla Moore, at 636-389-3072 for any questions or clarifications about the Sous Chef position.

When answering this question, focus on specific examples of how you have previously led kitchen staff, including any challenges you faced and how you overcame them. Highlight your communication skills, your approach to team motivation, and how you ensure everyone adheres to food safety standards.

Demonstrate your understanding of food allergies by discussing your process for accommodating dietary needs. Explain how you would work with other staff to ensure that all meals are safe for residents with allergies and preferences, emphasizing the importance of thorough training and constant communication.

Choose a specific instance that exemplifies your problem-solving skills. Focus on the steps you took to resolve the issue while maintaining a positive environment and ensuring kitchen workflow remained smooth. Employers want to see your adaptability and leadership qualities.

Discuss your methods for maintaining food quality, like regular taste tests, staff training on plating, and monitoring kitchen standards closely. Provide examples of how you elevate dishes and ensure meals meet resident expectations.

Talk about your approach to menu planning, including consulting nutritional guidelines and working with dietitians. Emphasize the importance of variety, seasonal ingredients, and resident feedback in creating meals that are not only delicious but also nutritious.

Explain how you track inventory levels, manage suppliers, and minimize waste. Provide examples of using inventory software or spreadsheet tools to assist in forecasting needs and reducing costs while ensuring the kitchen is always stocked.

Discuss your knowledge of health and safety regulations and describe your systematic approach to compliance—regular training sessions for staff, thorough cleaning schedules, and routine inspections to ensure a safe kitchen environment.

Reflect on your culinary influences, experiences, and travel opportunities that inspire your ideas. Mention how you keep up with food trends and older traditions that can be integrated into the menu to enhance offerings for residents.

Discuss your cost management strategies, such as evaluating ingredient quality, sourcing local products, and minimizing waste. Highlight how you prioritize quality while also being financially responsible to maximize kitchen efficiency.

Share your philosophy on mentorship, focusing on building relationships and providing constructive feedback. Provide examples of how you've successfully trained team members, emphasizing patience, encouragement, and shared experiences.