Sous Chef - The Park at Belle Harbour

Who You Are:

You enjoy providing outstanding service and producing high quality nutrition. The Sous Chef role assists in directing, preparing, and serving attractive and tasty meals for the community.

Essential Duties and Responsibilities:

• Support the Executive chef with daily kitchen operations.
• Assists with managing the front-of-house staff during slow periods or service as needed.
• Act as Executive chef on an as-needed basis.
• Prepare meals that are appealing and tasty and served at the right temperature per the menu and schedule.
• Prepare special limited diets per policy and physician orders.
• Take part in planning menus and trying out new recipes.
• Prepare and assist with pastries and scratch-made desserts for the community.
• Identify menu errors and make appropriate corrections as needed, bringing the necessary changes to the dietary supervisors attention.
• Ensure food safety and sanitation standards are followed.
• Train kitchen staff, creating and keeping a positive team environment.
• Properly store, date, and rotate food per food handling guidelines.
• Follow kitchen cleaning schedule.
• Support special events, catering, or themed meals when needed.
• Evaluate kitchen equipment and report any issues.
• Relate to residents in a courteous, empathetic, and cooperative manner.
• Keep the environment safe and clean.
• Perform other related duties as assigned by supervisor.

Job Requirements:

• Must possess an upbeat, positive, flexible, and enthusiastic personality and be congenial with fellow employees, residents, and the public at large.
• Must be an honest and dependable individual.
• Must maintain proper hygiene.
• Must be professional in dress and presentation.
• Must be willing to be active during entire work shift.
• Must be able to effectively communicate verbally and in writing in Standard English and use own judgment and initiative in daily activities.
• Must be a mature individual. Must possess the ability to multi-task in a fast-paced environment and perform a variety of tasks, often changing assignments on short notice.
• Must have strong organizational skills, as well as the ability to prioritize and meet deadlines.
• Must be detail and team work oriented.
• Must attend required in-services/ workshops to further education of skills and community requirements.
• Must be drug-free and submit to urinalysis drug screening upon hire and routinely.
• Must be able to pass a criminal background check upon hire and as required by state regulations.
• The employee shall be responsible for maintaining the integrity of Koelsch Communities.

Licenses, Certifications, & Education Required:

• Passed an approved food handlers or ServSafe course as required by County, State and/or Community policy.

Supervisory Requirements:

• This role does not have any supervisory requirements.

Uniform and Appearance Requirements:

• Clean white or black undershirt and chef coat (provided), black head cover (provided), black pants, and black close-toed non-slip shoes.
• Must abide by the Community dress code policy.

Position Equipment:

• Various kitchen equipment will be assigned by the culinary department supervisor.

Work location and Travel Requirements:

• This role is a 100% on-site role.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee is frequently required to stand, walk, carry, push, and pull up to 50 pounds, use hands to handle or feel, and reach with hands and arms.

Special Demands:

Must possess qualities of leadership, tact, and adaptability to change. Must uphold community dress policy, possess a pleasant personality, be congenial with fellow employees and public, and must be capable of following oral and written instruction. Must display and use own good judgement and initiative in daily duties.