Sous Chef

GENERAL SUMMARY: 

The Sous Chef works closely with the Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen. 

PRINCIPAL DUTIES:  

Essential Job Duties: Must be willing and able to do the following: 

• Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently. 
• Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen. 
• Ensure deliveries are properly received, dated, rotated, and put away in the right place. 
• Supervise kitchen team members and ensure all sanitation and safety standards are being followed. 
• Ensuring proper preparation, portioning, and serving of food according to standardized recipes. 
• Assisting with setup, service, and cleanup of food production. 
• Assisting with safety and training procedures in the handling of foodservice equipment. 
• Communicate with other departments and staff to ensure successful execution of daily service. 
• Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service.  
• Represent the community in a warm and inviting manner, which creates a positive marketing environment.  
• Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. 
• Must be able to adapt to a constant changing environment. 
• Meets with Executive Chef as needed 
• Attends all in-service training workshops as requested by Management. 
• Willingly acts as part of Culinary Services team, lending a helping hand as needed. 
• Maintain confidentiality of resident and community information. 
• Observe all community policies and procedures. 
• Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures. 
• Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff. 
• Perform all other related duties as assigned in an effective, timely and professional manner. 
• Other duties will be assigned as needed. 

QUALIFICATIONS: 

Ability to speak, read and comprehend the English language.  

Menu presentation, food preparation, production, food delivery systems, and utility  

Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services  

Good communication skills (oral and written) 

Good inter-departmental communication and teamwork skills 

Knowledge preparation and line production communication to other line/prep/dish person/management staff  

Willingness to be available for any/all emergencies regarding the community. 

Familiarity with Microsoft Office Suite products 

High school diploma 

Culinary degree preferred. 

Minimum of three years restaurant/senior living or equivalent cooking experience 

Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements. 

PHYSICAL REQUIREMENTS/WORKING CONDITIONS: 

Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment  

Lifts and carries up to 50 lbs. with assistance occasionally  

Pushes and pulls up to 50 lbs. with assistance occasionally 

Climbs, reaches, bends and twists occasionally  

Reaches, bends and twists occasionally 

Sits, stands and walks frequently 

Handles food frequently  

Recognition/vision and mental processing  

Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals. 

Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace. 

Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation. 

Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding. 

Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured. 

Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity.