Part-Time Sous Chef

Summary The Sous Chef is responsible for the preparation of high quality meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing dining services associates in the preparation of meals, while meeting required safety, hygiene and quality standards. The Sous Chef will be working closely with the Executive Chef and will provide support at the kitchen in the Executive Chef’s absence. Essential Duties and Responsibilities Ensure that residents and guest receive timely and high quality food and service. Fulfill management tasks for a well-functioning Dining Services department. This is to include, but is not limited to: planning, ordering, recipe development, inventory, supervision, quality assurance and reinforcement of management philosophies and procedures. Supervise kitchen associates toward completion of their specific job responsibilities and assignments. Supervise kitchen protocol to meet high levels of food quality. Train associates as specified for kitchen positions. Assist in the establishment and implementation of department policies and procedures. Pull and review recipes to make sure all ingredients are there to complete meal production. Write daily “prep” lists. Prepare menu items in a timely manner as scheduled. Keep workstations in a clean and sanitary condition. Make sure there is a cleaning solution of quaternary sanitizer and water for towels. Organize the HOA serving line for hot and cold food preparation during meal service. Inform wait staff on how items are prepared, cooked and served on a daily basis. Expedite plating and service of meals being served in the HOA. Prepare room-service orders as needed. Prepare associates meals as needed, in accordance with property policy. Clean all workstations and equipment immediately after use. Store leftovers and unused food products by covering and dating items properly. Supervise dishwasher in preparation needed for that day or further needs for kitchen. Check in orders that may be delivered, as needed. Monitor cleaning tasks, all side work, setup breakdown and other kitchen duties as assigned. Monitor behavior, hygiene and attitude of associates. Knowledge of mechanical operation for all kitchen equipment and recognize equipment that is in need of repair. Secure and lock walk-in coolers, ice cream freezer and make sure all equipment is turned off. Meet regularly with the Executive Chef regarding menus, service, procedures, policies, etc. Follow all policies and procedures for the department and community. Attend all mandatory meetings. Comply with all federal, state and local regulations for the department. Attend all mandatory training and ongoing training as requested. Know the safety goal(s) of the community; participate in and support the safety program regularly throughout the year; ensure to being knowledgeable in the use of the SDS books and Emergency Preparedness manual. Ensure to being knowledgeable of the specific responsibilities in the event of an emergency. Respond to associate requests in a timely and friendly manner. Knowledge, Skills and Experience 2-5 years’ prior experience in food preparation in a full service restaurant and/or in an institutional setting. Must have a valid San Diego County Food Handlers Card; administered on site. Must have a valid ServSafe Certification within 60 days of hire. Must have knowledge of proper dining room etiquette and food sanitation and safety. Must demonstrate effective customer service skills. Must be able to present information effectively to small groups, customers, clients and community associates. Must be able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Must have a desire to work with senior population. Must be professional in attitude, demeanor and dress. Good organizational skills and ability to work under pressure and meet deadlines. Minimum Education High school diploma or equivalent required. Any equivalent combination of experience, education, and other qualifications may be considered. Language Skills The individual must have strong written communication skills, and the ability to communicate effectively with employees and clients at all levels of the organization, both verbally and in writing. Availability Varied working hours to include days, evenings, weekends, and holidays as needed. Subject to callback during emergency conditions (severe weather, evacuation, post-disaster, etc.). Work Environment The Sous Chef works in a well-lighted, clean environment. S/he constantly interacts with other people, and may have to handle several responsibilities at once. The Association maintains a smoke-free environment in its offices, buildings, and Clubhouse complex. Equal Opportunity Employer Statement Seabreeze is proud to be an Equal Opportunity Employer that celebrates the diversity of our team. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other legally protected status. For individuals with disabilities who would like to request an accommodation such as an ASL interpreter, please contact us at View email address on click.appcast.io. #J-18808-Ljbffr Seabreeze Management Company Inc