Sous Chef

Overview

POSITION
:
Sous Chef

REPORTS TO
:
Executive Chef

FLSA STATUS: Exempt

OUR MISSION: We focus on providing genuine hospitality and five-star quality care to our residents.

POSITION SUMMARY:

The Sous Chef is instrumental in enhancing the culinary experience of our residents. Your role involves ensuring the menu execution maintains a high standard, focusing on food quality, presentation, and the overall dining experience.

• Prepares all food according to the menu in a safe, sanitary manner under the direction of the Dining Services Director/Executive Chef
• Ensures proper preparation, portioning, and serving of food according to standardized recipes.
• Prepares quality food products according to standardized recipes and menus.
• Prepares food in a timely manner at specified mealtimes.
• Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy.
• Follows departmental procedures including sanitation, safety, and cleaning schedules.
• Follows proper cleaning procedures and storage of dishes, utensils, and cooking equipment.
• Ensures all food in refrigerator, freezer, and dry storage are labeled and dated.
• Follows proper food handling and utilization of all food to prevent contamination, increase quality, and reduce cost.
• Suggests menu or recipe change to utilize leftovers and other supplies.
• Cleans all food service equipment, kitchen, and food storage areas.
• Coordinates work of dining service staff, dish washers, cooks and assists with server training.
• Efficiently uses time to complete assigned work.
• Ability to effectively communicate in English and understand and follow written and oral instructions.
• Responsible for assistance in ordering of food, supplies, and other needs according to Dining Directors assignments.
• Encourages teamwork through cooperative interactions with co-workers and other departments.
• Attends training courses at community and maintains up to date monthly, quarterly, and annual training.
• Other duties as assigned, and which relate to the success of the community and the care, comfort, and happiness of our residents.

• The Sous Chef may supervise the culinary department in the absence of the Executive Chef.

Individuals must possess these knowledge, skills and abilities or be able to explain and demonstrate that the individual can perform the primary functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities and possess the necessary physical requirements with or without the aid of mechanical devices, to safely perform the primary functions of the job.

1. Physical requirements include ability to stand for sustained periods of time, move about on foot to accomplish tasks; raise objects from a lower to a higher position or move objects horizontally from position-to-position; bend body downward and forward by bending spine at the waist; apply pressure to an object with fingers and palm; be able to withstand quick temperature changes in and out of refrigeration areas and around steam tables.

Possible work hazards include cuts from utensils, burns and falls due to wet floors.

2. Ability to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

3. Visual acuity sufficient for work where seeing job is at or within arms reach.

4. Ability to operate ovens, dishwasher, mixer, slicer and other general kitchen equipment.

5. Good oral communication skills and demonstrated judgment. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to residents, residents’ families, and other employees of the company. Ability to effectively communicate in English and understand and follow written and oral instructions.

6. Ability to communicate with co-workers.

7. Ability to perform repetitive or routine duties working from instructions and under standard procedures referring questions and problems to…