Per Diem Catering Sous Chef

Sous Chef

We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual's needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge Life. Inspired Every Day.

Starting Pay Rate: $23.50 Per Diem Opening - Must be able to float to other sites

The sous chef will produce and oversee all meal and catering preparation in conjunction with the chef manager. The sous chef will adhere to all standards and policies that would ensure timely and consistent preparation of all food items, maintain proper sanitation guidelines and lend to the promotion of a professional atmosphere that would compliment, meet and exceed customer needs.

Essential Job Functions

• Direct and supervise wait staff, crew leader and dishwashers in absence of chef manager.
• Direct and supervise kitchen staff in consistent preparation of food items.
• Enforce the facility's departmental policies and procedures.
• Assist in training of kitchen staff, including safety programs and practices
• Prepare to order line work items (sauted, broiled, poached, fried, baked, pan sauces).
• Prepare sauces, soups, stocks and reductions.
• Prepare various entrees, starch and vegetable using classical/international methods.
• Prepare buffet/catering foods.
• Butcher meat and seafood items.
• Prepare pastries and desserts.
• Prepare, store and maintain all foods in accordance with accepted industry practices, facility and Monroe County DOH health codes.
• Assist in menu development, including new ideas for specials and the alternative menu
• Assist in inventory control, weekly inventory upkeep for ordering purposes.
• Assist in ordering all necessary food items and staying within the confines of the budget.
• Assist in administrative functions pertaining scheduling, recruiting and performance management for kitchen staff.
• Equipment management, ensure all staff utilize equipment properly and perform necessary maintenance as required.
• May attend resident association/food committee meetings for feedback.
• Attend all chef/production meetings to address problems, concerns, or plans.

Qualifications

• Must possess high school diploma, or equivalent with reading, comprehension and writing ability at 12th grade level or higher.
• Culinary training preferred.
• Ability to work independently.
• Strong leadership and communication skills.
• Ability to lift 50 pounds occasionally and 25 pounds routinely.
• Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors and the general public.
• The consequences of mistakes in acknowledging residents, visitors, or staff and handling phone calls include disgruntled or dissatisfied family members, with a potential loss of current and/or potential residents.

Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Performing duties of this job requires prolonged standing and routine walking in and around the kitchen and dining area. Must be able to occasionally lift loads of 30 pounds and routinely lift 25 pounds without assistance and the ability to sit, talk, and hear is required. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus.

Episcopal SeniorLife Communities is an Equal Opportunity Employer.