Lead Cook/Sous Chef

The Lafayette is seeking a Lead Cook/Sous Chef to join their team! The Lead Cook/Sous Chef reports directly to the Food and Beverage Director. Shift Details Lead Cook/Sous Chef Mon-Fri ; Every other weekend required PURPOSE Lead Cook/Sous Chef The Lead Cook/Sous Chef is responsible for all food preparation so that food meets and / or exceeds quality, quantity and service schedule requirements and hospitality service standards for the community. Responsible to effectively manage all food production in the absence of the Food and Beverage Director. Responsible for handling all foods in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food production. PRINCIPLE DUTIES AND RESPONSIBILITIES Lead Cook/Sous Chef Preparation and Food Service Summary of general responsibilities include but not limited to the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance Adheres to posted menus and prepares food items using approved Phoenix standardized recipes in a timely manner Adheres to production sheets and instructions Prepares all special dietary needs as directed Prepares texture modified food as directed Organizes work to meet production and service requirements Monitors all food items to see that at least the minimum guidelines for temperature, taste and quality are upheld at all times Taste and prepares food to determine quality or necessary adjustment Maintains sanitary conditions to ensure safety and compliance with regulations; responsible for cleaning work areas Follow all local, state and federal policies regarding food handling Maintains standards of cleanliness, hygiene and health standards Operates dish machine(s) according to Food Safety Standards Operates dishwashing to properly wash and sanitize all dishes and china, silverware, glassware, utensils and cookware, in necessary Requirements EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Lead Cook/Sous Chef Education: High School Diploma/ GED required Culinary apprenticeship or training preferred One (1) year job related experience including food preparation, full-line menu items and therapeutic diets Maintains a current SERV Safe certificate (food services sanitation certificate) or able to participate in the food services sanitation training to become SERV Safe Certified