Executive Sous Chef

Culinary Supervisor

Supervises the culinary team in meal preparation. Prepares all food items appropriate for each meal period. Plans the menu and is responsible for food production sheets.

Job Responsibility

• Promotes Culinary department goals by selecting, motivating, and training capable team members.
• Leads the activities of assigned Culinary team members by communicating and providing guidance toward achieving department objectives. Supervises, hires, trains, disciplines and evaluates the performance of staff. Provides training and in-services regarding cooking techniques, safety and sanitation regulations, operating policies and procedures, etc. Ensures performance appraisals are completed in a timely manner.
• Prioritizes, schedules, assigns and monitors work to optimize preparation of foods to meet the menu requirements; develops, selects and standardizes production recipes; establishes presentation techniques and quality standards (i.e. food taste, temperature, appearance, volume, etc.).
• Plans all menus in collaboration with professional dietary staff, department standards, costs and recipe information; develops recipes and plans menus for patients, cafeteria and catering functions.
• Assists management in menu planning for patients, cafeteria and catering functions; generates and posts daily food production sheets based on estimated food consumption.
• Prepares all food items appropriate for each meal period including entres, side dishes, convenience items, desserts, etc.
• May adjust staff work flow to ensure timely output of meals.
• Removes food items from refrigerators/freezers/storage areas according to amounts required for each meal service; prepares food items according to established recipes and menus; utilizes various kitchen utensils and equipment in safe and efficient manner; provides guidance in appropriate use of equipment, utensils, cooking techniques and sanitary practices.
• Places food items in appropriate cooking pans and cooks according to menu requests; portions food products according to established portion control guidelines; places panned food on meal tray assembly line and/or serves food according to menu requests.
• Removes unused food and wraps, dates, labels and stores accordingly; discards food not meeting time and temperature guidelines; complies with all applicable sanitation, safety and fire regulations; cleans respective work area, equipment and utensils.
• Informs Executive Chef of inventory overages or shortages, as needed; reports any malfunctioning equipment or utensils to Executive Chef; addresses and resolves customer questions and/or complaints; escalates issues to Executive Chef, as required.
• Performs related duties as required. All responsibilities noted here are considered essential functions of the job under the Americans with Disabilities Act. Duties not mentioned here, but considered related are not essential functions.

Job Qualification

• Associate's Degree required, or equivalent combination of education and related experience.
• 4-6 years of relevant experience and 0-2 years of leadership / management experience, required.