Sous Chef

Job Description

Job Description

Description:

Job Objective/ Summary

The responsibility of a Sous Chef is to prepare large quantities of food for the community while following safe and sanitary practices and lead the kitchen in the absence of the Executive Chef consistent with county, state, and federal regulations.

Essential Functions

• Able to operate independently in day-to-day meal preparation, catering events, functions, and other requests.
• Must understand the Chef’s vision and be able to lead the team in furthering that vision in the Chef’s absence.
• Able to accurately adjust and follow recipes with reliable continuity of execution. Must be able to modify recipes by both count and by ingredient as the main factor.
• Understand the basics of culinary techniques, i.e., sliced, diced, julienned, brunoised, batonnet, sauté, braise, sear, Mise En Place, etc.
• Able to manage time to accomplish goals on schedule.
• Have weekend availability.
• Maintain clean work areas.
• Be timely and consistent.
• Must be able to plan and organize a shift.
• Ensure all products are in-house the day before needed.
• Ensure all preparations are completed in the prep gallery for the next day.
• Assign Cook I and II's to tasks they have competency in.
• Assist in developing competencies of lower ranked cooks.
• Able to Mise En Place for a shift ensuring all cooks are ready to operate so that they need little supervision to execute top quality meals.
• Knowledgeable preparation of mother sauces.
• Know how to prepare all common foods.
• Know a variety of flare cooking for front of house displays.
• HACCP protocol.
• ServSafe Manager certified.
• Must be able to filet fish.
• Must be able to clean and trim larger cuts of meat into useful sizes.
• Clean and inspect kitchen equipment, appliances, and work areas to ensure cleanliness and functional operation.
• Direct activities of one or more workers who assist in preparing and serving meals.
• Adhere to The Estates at Carpenters’ policies and procedures, including those covering privacy and security in compliance with HIPAA regulations, and codes of conduct. Always maintain confidentiality and respect resident’s privacy in accordance with HIPAA regulations.

Other Duties & Responsibilities

• Demonstrates the values of The Estates at Carpenters: integrity, stewardship, compassion, community, excellence, dignity, and service.
• Attends and participates in orientation, training and educational activities as required.
• Dresses appropriately, following appropriate dress and uniform policies and guidelines.
• Must be able to maintain consistent attendance as per job requirements and policies.
• Other duties as assigned.

Qualifications and Job Requirements

• High school diploma or equivalent.
• ServSafe Manager certification.
• Kitchen management.

Additional Knowledge, Skills & Abilities

• Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Knowledge of principles and processes for providing customer service. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Active listening - giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical thinking - using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.

Additional Requirements/Preferences

Requirements

• Must successfully pass the mandated criminal background checks. (
• Must be able to pass a pre-employment drug screen and reference checks.
• Must be able to provide official grade transcripts of the education level provided on the employment application.
• Must be able to provide a copy of his/her own social security card for W-4 documentation.
• Must be able to provide applicable documentation(s) for I-9 to establish identity and authorization to work in the U.S.
• Must have a valid driver’s license, personal automobile liability insurance, and acceptable driving record (if required to drive).

Bloodborne Pathogens Exposure Category III

Your tasks involve no routine exposure to blood, body fluids, tissues, or other contaminated materials. In the event of an unexpected blood, body fluid or tissue spill there will be an employee available who has been designated to take responsibility for clean-up and decontamination of potentially infectious body substances. You are not to handle potentially infectious body substances.

Physical Requirements and Working Conditions

While performing the duties of this position, a Sous Chef is regularly required to walk, reach, stand, for extended periods of time, and lift in excess of 25lbs.

Note: This job description is representative of the major position requirements and is not intended to be all-inclusive.