Sous Chef

ESSENTIAL FUNCTIONS

• Prepares and ensures the consistent preparation and timely delivery of quality food to residents, guests, family members and staff.
• Ensures adherence to safe food handling, proper personal hygiene, and sanitation procedures, according to Health Analysis and Critical Control Points (HACCP) guidelines.
• Provides on-going supervision and training of kitchen staff.
• Assists with creation of menu rotation according to guidelines; secures needed food items and supplies within approved departmental budget.
• Monitors food production to minimize waste and over production.
• Ensures consistent adherence to recipes, tracking additions and changes as necessary.
• Coordinates and assists with holiday and theme meals.
• Assures timely and accurate documentation including required production and temperature logs.
• Monitors daily and weekly cleaning assignments and ensures proper use and cleaning of equipment and supplies.
• Assures consistent and appealing garnishment of plate presentation.
• Provides hands-on support as needed to ensure efficient operations.
• Establishes, operationalizes, engages team members in, and sustains a Quality Assurance Process Improvement process.

SENSORY REQUIREMENTS

• Tactile, tasting, smelling, near vision, peripheral vision, and color vision.

QUALIFICATIONS AND SKILLS
Required:

• 5+ years of experience preparing a variety of foods in varying quantities in a supervisory capacity.
• Ability to make independent decisions as needed and to establish and maintain professional, positive relationships between production and service staff.
• Ability to read and interpret work related documents, including the ability to follow standardized recipes.
• Current sanitation certification and any other Mather, federal, state, and local requirements.
• Strong communication skills with the ability to articulate and delegate tasks to staff.
• Reliable, predictable, and punctual attendance, to provide timely service to internal and external customers and to support uninterrupted business operations.

Preferred: 

• Formal culinary training.
• Supervisory experience.
• Basic knowledge and understanding of therapeutic diets, recipe ingredients, adherence to heart healthy guidelines and other dietary restrictions.
• Shifts vary, flexibility in scheduling is preferred.
• English language proficiency.
• Computer skills.