Sous Chef

Essential Activities and Tasks Operations Management (50%) Supervises day-to-day operations of kitchen to ensure timely and efficient meal service by preparing food in accordance with quality standards, sanitary regulations, and established policies and procedures. Supervises and assists in preparation of all products and meals so they are palatable and appetizing in appearance by following planned menus and using the recipe cards. Portions food products prior to cooking according to standard portion sizes, recipe specifications, and portion control procedures. Monitors usage and inventory of food items to prepare for food production and menu planning. Reviews production for raw quantities to prepare and estimate required portions. Assists supervisor in maintaining food and supplies inventory by providing an accurate requisition of food and supplies on schedule, stocking areas in a clean and properly arranged manner, notifying supervisor of shortages, and assisting with ordering. Ensures that all residents’ dietary needs are being met through nutritional recipes and menu plans reviewed by the Registered Dietitian or Dietetic Technician and that food is delivered in accordance with prescribed diet orders in the Plan of Care. Assists in maintaining department work areas and equipment in a clean and safe manner by participating in cleaning duties, following sanitation schedule, and disposing of food and waste properly for tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment. Assists with planning and executing catering needs and special events. Ensures proper shut down of kitchen and equipment. Quality, Compliance, and Risk Management (15%) Ensures food production of consistently high quality food, always delivering and presenting a quality plate every time. Ensures that the resident’s individual needs are met by following special diet orders and serving food in accordance with established portion control procedures. Ensures that culinary services work areas and equipment are maintained in a clean and sanitary manner. Ensures that established quality assurance, infection control, and universal precaution practices are maintained when performing dietary procedures. Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of department. Attends all-employee and departmental meetings and in-service training as scheduled or as directed. People Management and Development (15%) Supervises cooking staff. Fosters a positive work environment that attracts, retains, and motivates employees. Interviews, selects, and orients new direct reports. Defines, establishes, and promotes performance expectations so direct reports understand and demonstrate excellence through high quality and consistent performance. Evaluates job performance of direct reports in accordance with the company policy and procedure and provides developmental guidance to staff for improved performance and growth. Monitors accountability with organization requirements prescribed by the Employee Handbook. Documents and engages employees who are routinely not observing these requirements in an effort to achieve compliance. Works with Human Resources when circumstances arise that necessitate further documentation and intervention. Participates in the development, planning, scheduling, conducting, and monitoring of in-service training programs, on-the-job training, and orientation programs for departmental staff. Ensures that there is a reasonable and sufficient plan for staffing should a direct report be absent or a direct reporting position be vacant. Responds timely and thoughtfully to questions, requests, and work product from departmental staff that has been provided for review and approval. Customer Relations and Service Delivery (10%) Listens and responds to the needs of residents and staff members. Maintains the confidentiality of resident care information. Administration and Reporting (10%) Maintains current and accurate records through use of computers and/or other documentation in accordance with company standards and federal, state, and local standards, guidelines, and regulations. Maintains production orders and usage logs. All Other Duties as Assigned Qualifications Education High school diploma or equivalent required. Associate degree or certification from a culinary arts training program preferred. ServSafe certification required or willing to obtain within a reasonable timeframe. Experience Two years quantity and/or restaurant-style cooking experience required. One year experience in direct food service operations supervision preferred. Strong knowledge of cooking methods and food and catering trends with focus on quality, production, sanitation, and presentation required. Experience in food cost control, food service operational management, food purchasing, inventory control, and menu planning and development required. Proficiency with Windows, Microsoft Office (Word, Excel, PowerPoint), and the internet. Proficiency with Point of Sale (POS) and diet management software preferred. Other Requirements Must be able to read, write, speak, and understand the English language. Working Conditions and Special Requirements Sitting – Up to 4 hours/day Standing – Up to 8 hours/day Walking – Up to 8 hours/day Lifting, transferring, pushing or pulling residents/patients or equipment/supplies – Up to 50 pounds Driving – Up to 6 hours/day Travel % / Overnight Travel – Minimal Work weekends, evenings, and holidays – Required as scheduled Subject to falls, burns, odors, and cuts – Work day Subject to sudden temperature changes when entering/leaving refrigerator/freezer – Work day Subject to residents/patients with various disease processes – Occasional May be exposed to infectious waste, disease, conditions, etc. including exposure to the AIDS and Hepatitis B viruses – Work day Risk Category for Exposure to Bloodborne Diseases – II #J-18808-Ljbffr