SUMMARY OF POSITION
Looking for an experienced Sous Chef with multi-venue experience. Under limited supervision, the Sous Chef’s primary objective is to manage and mentor the kitchen staff and demonstrate advanced culinary skills to provide meals with nutritional value and creative appeal to residents and guests. Responsible for the proper preparation of the planned menu and assists in supervision of all kitchen team members. Assures that all foods are prepared and cooked in accordance with specified recipes and procedures. Assures that foods served to residents and guests are of a high quality, meeting standards of portion, doneness, freshness, and presentation. As a representative and team member of dining services, this position is expected to present oneself in a manner that reflects professionalism and ensures resident satisfaction in the dining department.
SCOPE
Supervisory Responsibility – Supervises kitchen staff including, Cooks, Cook Assistants, Utility, and Dishwashers.
BUDGET RESPONSIBILITY – Works within defined budgetary guidelines set by Management.
Essential Functions
The following duties are normal for this position. These are not exclusive or all-inclusive. Other duties may be required and assigned.
Work Duties
· Supervise daily operation of all food preparation and production procedures.
· Maintain proper purchasing/receiving procedures.
· Ensure optimum food quality/presentation.
· Maintain proper procedures to maintain kitchen/equipment sanitation.
· Develop and maintain relationships with residents through dining room visits and meetings.
· Communicate effectively with managers, team members and residents.
· Plans daily cooking schedule and makes up production sheets in accordance with the daily menu, recipes, order quantities, future days' menus, and time requirements.
· Plans menus, recipes, production quantities and leftovers utilization.
· Maintains and prepares records for food production, quantity forecasting, kitchen staff training and attendance, recipe and production sheet books, and temperature logs.
· Responsible for ordering, receiving, and accounting for food and supplies.
· Performs hiring, instructing, reviewing, and planning the work of, and evaluating and disciplining kitchen personnel; provides cooks and food preparers with recipes and instructions for preparation and service of foods; holds a weekly meeting with food preparation personnel.
· Makes recommendations, participates in the development of, and implements work procedures and policies regarding food preparation and storage, service, sanitation, dining room operations and food services management.
· Maintains staffing levels in accordance with budgetary guidelines and higher and lower service needs.
· Tastes all foods before service; assures that all foods are properly prepared and meet taste requirements; advises staff regarding taste, nutrient content and preparation of menu items.
· Regularly inspects and participates in the maintenance of all kitchen equipment and physical premises; orders repairs as necessary; ensures safety and sanitation of physical environment;
· Prepares food, including but not limited to: washing, trimming, cutting, portioning, measuring, mixing, and panning;
· Cooks food including: baking, broiling, frying, steaming, braising, boiling, and pressure cooking;
· Prepares food for booked catering events;
· Train and Mentor culinary /kitchen staff
· Provides meals that are properly cooked, tasty, and attractive meeting high standards for quality and presentation and ensuring dietary needs are met;
· Tastes food before serving and provides attractive and appropriate garnishes for food plates.
· Takes stock to ensure appropriate quality and quantity for meal preparation.
· Supervises kitchen staff and prepares menu.
·Ensures cleanliness and sanitation of kitchen.
· Complies with all food preparation standards and health and safety requirements.
· Maintains sanitary standards for the handling, transportation, and storage of food.
·Checks and ensures that proper holding and storing temperatures are maintained.
· Operates and cleans all food preparation equipment, including but not limited to: grills, broilers, ovens, steamer tables, mixers, microwave ovens, toasters, etc.;
· Maintains, sweeps and mops floors in the food preparation and storage areas to ensure a safe and sanitary work environment.
· Performs set up and clean up duties as assigned.
· Pulls necessary frozen food from the freezers according to menu planner.
· Covers, labels, and dates leftover food properly.
· Assists daily in plating up of foods on serving line for each meal as needed.
· Responsible for adhering to HIPAA privacy rules and company practices and procedures which require that resident identifiable health information will only be used to perform the essential functions of the job.
· Complies with all HACCP policies and procedures.
· Assures electrical, gas, water and other utilities are off.
· Attends in-service training workshops and meetings as required.
· Conducts work tasks safely and in compliance with the community food and physical safety programs.
·Accepts directives from supervisor and performs duties in a cooperative manner.
· Has read, understands, and adheres to the Company policies and procedures including Attendance and Punctuality and Time Reporting.
· Keep current knowledge and required certifications for quality care and services mandated by federal and state law, and other regulating agencies.
·Understand and adhere to federal and state laws governing employee and resident rights.
·Communicate effectively to perform the essential functions of the job.
·Performs other related essential duties as required.
Supervision/Leadership
· Lead staff to achieve community, function and company performance goals.
· Ensure quality recruiting, hiring, development and retention practices consistent with company procedures and standards.
· Assign, review, plan and coordinate the work of other team members.
· Delegate and oversee results of delegated work to staff.
· Recommend and approve the discipline, dismissal, transfer, or promotion of team members.
· Assess the work of team members and write performance appraisals.
· Administer pay, rewards and recognition within company guidelines that support individual and team performance toward achieving goals.
· Analyze problems that arise in the areas under supervision and implement solutions.
· Effectively communicate in all written and verbal forms of communication.
· Create an environment for staff that honors, respects and values their opinions and suggestions; demonstrate fair treatment and ethical business practices; support staff development and reward achievement.
KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED TO PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB
Knowledge
·The methods, materials, procedures, and regulations of food preparation and service.
· Safe serving & storing temperatures.
· Principles of food sanitation, health hazards and necessary precautions.
· Understand and follow food measurement techniques.
· Food preparation & presentation.
· Sources of food contamination.
· Safety practices & safe operation & care of equipment.
· Knowledge of safe temperatures required for holding hot and/or cold foods including but not limited to beef, fish, poultry, pork, and other meats.
Skills
· Strong interpersonal skills, willing to help foster a positive working environment.
· Effective verbal and written communication skills
· Effective interpersonal relationship and conflict resolution skills
Abilities
· Ability to judge food for quality and quantity.
·Ability to speak, read and write English and follow instructions.
· Ability to understand and be understood by employees and residents.
· Ability to maintain written food production records.
· Ability to operate within budgetary guidelines.
· Ability to work with computers.
· Ability to operate all food related equipment.
· Ability to plan and organize work, to interpret instructions, recipes, specification and standards.
· Maintain appropriate level of confidentiality and privacy.
· Interact professionally with all customers, including older adults, disabled persons and co-workers, individually and as a part of a team.
· Focused attention to detail and the ability to effectively handle multiple items/tasks, prioritize as required and adapt favorably to changing priorities.
· Effective ability to make appropriate judgments and decisions, in a timely manner and within the context of the situation at hand.
·Problem solving ability.
·Ability to effectively respond to emergency and/or crisis situations.
· Ability to control departmental expenses according to budgetary guidelines.
· Ability to take initiative and be a self-starter.
· Demonstrated ability to follow written and verbal direction in English.
Workstyle Characteristics
· Integrity – honest and ethical.
· Cooperative – pleasant with others, good-natured, and cooperative.
· Dependable – reliable and responsible, fulfilling duties.
· Attention to Detail – careful about detail and thorough in completing work tasks.
·Concern for Others – sensitive to other’s needs and feelings; helpful and understanding.
· Adaptable/Flexible – open to change (positive or negative) and to variety in the workplace.
·Stress Tolerance – accepts criticism and deals calmly and effectively with stress situations.
Independent – develops own way of doing; guides self with little or no supervision; depends on self to complete tasks.
· Initiative – willingness to take on challenges and responsibility.
· Leadership – willingness to lead, take charge, and offer opinions and direction.
· Achievement/Effort – establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
·Analytical thinking – analyzing information and using logic to address work-related issues and problems.
Judgment and Reasoning Ability
·Ability to apply principles of rational systems.
· Ability to use judgment and respond calmly in stressful situations.
Language Ability and Interpersonal Communication
· Ability to understand and correctly use various information resources and documents including daily logs.
· Ability to prepare reports, correspondence, using prescribed format and conforming to all rules of punctuation, grammar, diction and style.
· Ability to explain ideas, in writing and orally, so others easily understand.
· Ability to communicate effectively and hospitably, both orally and in writing.
· Ability to listen to and understand information and ideas presented through spoken words and sentences.
· Ability to recognize when something is wrong or is likely to go wrong.
Mathematical Ability
·Ability to add, subtract, multiply and divide and calculate decimals, ratio and proportion, discount, interest, profit and loss, percentage, commission, markup and fractions; and determine time, weight, and measures.
Environmental Adaptability
· Ability to work effectively in an office environment.
· Ability to work effectively in a health care facility environment.
· Ability to work effectively in hot, cold, and wet conditions.
MINIMUM REQUIREMENTS
Education –
· Associates degree in culinary arts or other formal culinary education and/or advanced training required, a bachelor’s degree preferred.
Experience/Training–
· Equivalent combination of training and experience which provides the required skills, knowledge and abilities.
· 3-5 years of related work experience including kitchen supervisory experience in a hotel, senior community, or high-end restaurant environment. Multi-facility responsibility a plus.
Certificates, Licenses, Registrations –
· SERV Safe certification and/or Food Handlers Certification or
·Enrollment in the certification course preferred.
PHYSICAL REQUIREMENTS
The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Referral program
- Tuition reimbursement
- Vision insurance
Experience:
- Kitchen management: 3 years (Required)
- cook: 3 years (Required)
License/Certification:
- SERV Safe certification (Required)
Work Location: In person
