Sous Chef

ESSENTIAL RESPONSIBILITIES Oversee daily culinary operations and supervise production of daily specials while delegating tasks, spot‑checking product for quality, and assisting on the line during peak service times. Assists the Executive Chef in all phases of planning, ordering, inventory, and food preparation. Assumes full responsibility of all culinary operations in the absence of the Executive Chef. Fills positions and shifts as necessary. Assist with menu development and implementation including creating daily and weekly specials, updating always available menu when appropriate, creating special event menus such as for catering and holiday parties. Ensures that high quality food items are creatively prepared and presented. Ensures efficient, cost‑effective operation and profitability of food production. Consistently maintains and checks standards for quality, cost, eye appeal and flavor. Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met. Supports the management of cost controls and control expenditures for the kitchen as well as procurement of kitchen equipment and supplies with guidance from Executive Chef. Resourcefully solve any issues that arise and seize control of any problematic situation. Prepares and serves foods for therapeutic diets according to planned menus. Assists in serving meals, following residents diet and food preferences using proper portion sizes. Participates actively in planning/preparing special occasions and theme meal days. Assists in the preparation, portioning, garnishing, presentation, and safe storage of food. Estimates food consumption to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal. Acts as liaison between Executive Chef and all back‑of‑house employees including sous chefs, lead cooks, line cooks, dishwashers, and dietary aides. Conduct pre‑ and post‑shift walkthroughs with staff to identify compliance with station management, cleanliness and organization, proper inventory levels. Assist with enforcement of all food safety policies and procedures. Ensures compliance with all federal, state, and local regulations and policies and procedures (e.g., HACCP, quality assurance, safety, operations, ServSafe, personnel). Establishes a safe work environment for employees by providing safety‑related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards. Understand, comply, and promote all policies regarding residents’ rights. Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents. Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating. Ensures proper storage of foods and supplies and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks. Ensures that kitchen, equipment, and storage facilities are sanitary, neat, and organized. Attends in‑services as required by corporate, state, and federal mandates. EDUCATION AND WORK EXPERIENCE Required Degree: High school diploma. Preferred Degree: Culinary Arts Degree. Certified: Current and approved sanitation certification required or obtain certification within 6 months of hire (Safe Food Handling certification). Minimum of three years lead experience as a Sous Chef or equivalent role at a high‑volume restaurant. 5+ years experience managing high volume and fast paced commercial kitchens. 3+ years cooking experience in a fine dining environment and experience in a culinary leadership role preferred. KNOWLEDGE, SKILLS, AND ABILITY Proficiency in a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment, and procedures. Advanced knife skills. Inventory ordering and waste management skills. Proficient in recipe production. Proficient in multiple stations (Sauté, grill, salad, fry). Able to think on feet and create, produce, and deliver excellent products on the fly. Demonstrate knowledge of current culinary trends and creative food presentation. Highly organized and proficient in time management. Proficiency with computers, online purchasing, and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory. Excellent record of kitchen and staff management/lead responsibilities. Skill in calculating figures and amounts and performing mathematical functions to meet business needs. Ability to communicate clearly with managers, kitchen and dining room staff and guests. Ability to work a flexible schedule including nights, weekends, and holidays. PHYSICAL REQUIREMENTS May be required to lift or carry equipment or supplies weighing up to 50 pounds. Standing for extended periods of time, sitting, twisting, bending, squatting, kneeling, or crouching while assisting others. Work in a kitchen environment, attention to detail and manual dexterity. Withstand exposure to temperature and humidity changes as in entering refrigerated storage area and working at ovens, ranges, dish‑washing machines, and steam tables. May be exposed to unpleasant conditions and/or at risk of exposure to accident, infection, and/or blood‑borne pathogens. COMPENSATION AND BENEFITS Pay Range: $24.84 – $33.84 per hour. Medical, dental and vision insurance. Employer paid group term life and disability. Paid Time Off (PTO) & six paid holidays. 403(b) with a 3% employer match. Fitness center use at most facilities. Voluntary benefits: Life, AD&D, Tuition assistance and scholarships, Employee assistance program, Legal services, home/auto insurance, discount purchasing program, Pet Insurance. EEO STATEMENT Covenant Living and CovenantCare at Home are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances. #J-18808-Ljbffr