Sous Chef - Schaumburg, IL

ARAMARK Senior Living Services helps continuing care retirement communities (CCRCs) create the highest quality residential living experiences for the more than 32,000 residents it serves each day at more than 170 locations in the U.S. and Canada.  ARAMARK Senior Living Services assembles integrated teams of dining services and facility management professionals to deliver on our commitment to provide a superior dining experience and maintain warm, clean, and attractive communities for our clients’ independent, assisted, and healthcare residents.
 
Today’s seniors are looking for more options and choices in their retirement communities to maintain wellness and vitality.  At the heart of ARAMARK Senior Living Services’ dining and facility operations is a hospitality model which enables a service excellence culture to deliver a superior resident and family experience.  ARAMARK’s focus in the senior living industry enhances our clients’ market reputation, sets us apart from our competitors, and provides our professionals with lifelong career opportunities.If you are looking for a way to make a difference in a growing industry where purpose, passion and respect for the individual are cornerstones of service delivery, join our team today!
 
As a Sous Chef you will coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit. You will be responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. The Sous Chef supervises and participates in the production, preparation and presentation of all foods for unit as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. You will interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline as appropriate. Perform special projects and other responsibilities as assigned




Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.