Sous Chef - Polaris

Community Name:Polaris CommunityThe Sous Chef is responsible for planning and directing food preparation in a kitchen for normal operation, special events and catering including overseeing menu development and the preparation of all meals according to policy and procedures, while effectively managing food inventory within budget requirements.Essential Functions Statement(s)Creates and maintains a pleasant and inviting dining experienceUses creativity and innovation in performing culinary dutiesAssists with menu development by consulting with residents and dieticians, and submits menus to the dietician for review and approvalAids in planning, developing and communicating/posting menusPrepares and oversees the preparation of food so that it is ready for service at a specified time.Monitor and enforce temperature recording by staff.Recommends substitution if necessary and communicates any changes to the menu itemsEnsures consistent quality in regards to food/beverages in taste, plating and presentationDevelops and follows recipes for inventory controlCompletes inventory responsibilities at least monthlyReviews deliveries to account for all ordered items and to ensure offered items are presentOversees the food preparation for special eventsAssists with budget development and monitoring the department P/L's, especially in areas of staffing and raw foodEnsures consistent quality standards are met related to sanitation and safety, (UCH standards, ODH Standards, OSHA Standards, etc.)Assists with SDS updating and trainingEnsures proper equipment operation/maintenanceReviews and submits invoices to Accounts Payable and operates within the established budgetAssists in hiring decisions of cooks and dining services assistants, and assists with terminations as necessarySupervises assigned cooks and dining services assistantsAssists with orientation and training of staff in departmentMonitors the performance of all assigned staff and completes corrective action and/or counseling, if necessaryCompletes regular performance appraisals as assigned/delegatedCompletes and conducts safety training and ensures department safety practicesServes on the dining committee and other committees as requiredPerforms all other duties as assigned or directedOperates a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers and tenderizers; Bakes, roasts, broils and steams food items to prepare for consumptionWashes, peels, cuts and shreds vegetables and fruits to prepare for useMeets meal schedulers; Serves meals according to portion control; Slices portions of meat for individual servings; Adds gravies, sauces, and garnishes as required; Checks meal trays for accuracy before they leave the kitchen areaMaintains Dining Services department according to established rules and regulations; Directs and assists in performing daily and scheduled cleaning dutiesStores food in designated areas, utilizing knowledge of temperature requirements, food spoilage and food sanitationStaffs the department with capable people; Plans the work for employees with due regard for performance and skillsEnsures employees are adequately oriented and trained to perform their duties; Assists and encourages employees in developing their skills and self-confidence and in understanding where and how their role impacts the community and corporationOversees special catering eventsCompetency Statement(s)Accuracy - Ability to perform work accurately and thoroughly.Accountability - Ability to accept responsibility and account for his/her actions.Communication, Oral - Ability to communicate effectively with others using the spoken word.Communication, Written - Ability to communicate in writing clearly and concisely.Customer Oriented - Ability to take care of the customers' needs while f