Sous Chef

Responsibilities: The Sous Chef is responsible for assisting the Food & Beverage Director with meal/menu planning, assist with supervising kitchen staff, and maintaining a well-stocked kitchen. The Sous Chef will also prepare high quality meals that meet or exceed hospitality and service standards of the community. Ensures that the community kitchen is in good condition and that all food stations are clean/sanitized and that all meals are prepared according to resident dietary needs and food safety guidelines. Job Functions: Prepares all foods, for breakfast, lunch and dinner, according to the menu and standardized recipes in a safe, efficient and sanitary manner. Maintains basic food recipes, preparation, service and storage sanitation principles. Cooks food during the preparation process in accordance with production forecasts. This may include braising meats, preparing soup stocks, blanching and roasting. Prepares cold menu items on the service line as assigned by Chef. Suggests menu or recipe changes so that leftovers and any over-stocked items are used in a timely manner. Ensures the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes. Tastes and prepares food to determine quality and palatability. Maintain or exceed standards of appearance, cleanliness, hygiene and health standards. Follows all local, state, and federal policies regarding food handling. Communicates and works closely with the wait service staff, Dining Room Manager and Chef to ensure resident satisfaction. Supports and participates in Masterpiece (i.e. assists with feedback groups, assists in new initiatives, encourages residents and acts as their cheerleader). Dependable and able to meet schedule requirements (attendance and punctuality). Interacts with guests, residents and staff in a courteous and friendly manner. Supports organizations goals and values. Balances teams and individual responsibilities. Responds promptly to resident needs. Complies with OSHA in the workplace. Ability to cover the kitchen management in absence of the Food & Beverage Director. Other duties as assigned by the Supervisor. Qualifications: High school diploma or equivalent required. Two (2) years of related experience and/or training in food production. Previous experience in fine dining preferred. Ability to communicate effectively in writing and orally, speaking the primary language of the residents. Ability to read and interpret documents, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimal. Ability to apply common sense and understanding to carry out simple one - or two - step instructions. Ability to deal with standardized situations with only occasional or no variables. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Basic computer skills preferred. Must demonstrate interest in working with a senior population. Miscellaneous: May have their picture taken and image used in social media or community advertising. May be video recorded from devices installed by families in residents’ apartments. Required to work weekends and holidays as assigned. May be required to work on shifts other than the one for which hired. May be required to work extended hours (up to 16 hours per day). May be subject to exposure to infectious waste, diseases, conditions, etc., including HIV, AIDS, and Hepatitis B & C viruses. While performing the duties of this job, may be occasionally exposed to wet and/or humid conditions; moving, mechanical parts; fumes or airborne particles; extreme cold and extreme heat. Could be subject to hostile and emotionally upset Residents due to mental status. Background, criminal, and drug tests may be required. May be asked to submit to random drug test during employment. Appropriate dress required. Uniforms must be neat, clean and wrinkle free. Works primarily indoors. Possible exposure to high heat and cold temperatures. Possible exposure to unpleasant odors. Possible exposure to chemicals as identified in the MSDS Manual. #J-18808-Ljbffr