Sous Chef - Full Time

JOB SUMMARY:

Primarily responsible for oversight of all food production. Participates in the preparation and service of all food items: entrees, soups, starch, vegetables, salads, desserts, breads, rolls, etc. Assists with menu planning, as necessary. Acts as liaison for special function planning, set-up, and execution. Assists in preparing food for Healthcare Services dining according to dietary specifications. Assists as needed with utility work.

Job Duties (Essential)

• Maintains the highest standards in the preparation and presentation of all food.

• Directly supervises the operations of the Dining Services kitchen(s) to include food receiving, storage, preparation, service, and subsequent clean-up including dish room personnel.

• Makes daily inspection of all dining services spaces to ensure proper sanitation, safety in food handling and storage in accordance with regulatory code. Areas include, but are not limited to main kitchen, health services pantries, all storerooms, walk-ins, and reach-in refrigeration units, floors, equipment, and work areas.

• Oversees daily storage and utilization of leftovers.

• Performs routine sanitation audits. Reports deficiencies to the Executive Chef and/or Director of Dining Services.

• Coordinates and participates in the planning, production, delivery, set-up and break down of all special functions and catered events.

• Reviews and follows menus and procedures making changes only in consultation with Executive Chef and/or Director of Dining Services.

• Report repair and maintenance concerns.

• Assists with ordering of departmental stores as required.

• Performs duties of the Executive Chef as required.

• Assists as needed in the management of all Dining Services personnel.

• In the absence of the Dining Room Manager and/or Dietitian, monitors the function of the dining rooms and serving kitchens to include production, production levels, therapeutic accuracy, serving, timeliness, and team members.

• Assists in washing and restocking of all china, glassware, and silverware as needed.

• Trains new personnel under established guidelines and procedures.

Qualifications

• Advanced knowledge of general kitchen and ingredient offerings to perform senior-level and lead duties in preparation and presentation of menu at community.
• Advanced knowledge and understanding of therapeutic food production, including oversight of purchasing and receiving.
• Knowledge of Health Department Regulations related to food storage, preparation, and service in a CCRC.
• Ability to use and maintain kitchen equipment, including specialized equipment.
• Good communication skills.
• Proficiency with Microsoft Office - word processing and spreadsheets.

EDUCATION, EXPERIENCE, CERTIFICATION AND LICENSURE REQUIREMENTS

• Culinary degree and culinary training certifications preferred.
• 3+ years of related food production experience preferred.
• No licensure required.

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

• Ability to lift 50lbs.
• Extensive walking, bending, stooping, standing, pulling, pushing, and carrying.
• Ability to understand verbal and written instructions in English.
• Ability to taste and smell.
• Exposure to heat and cold.
• Ability to work in a fast-paced environment with multiple tasks.

INDK