Sous Chef

Sous Chef

Lititz, PA 17543

Overview

Position Type Full Time Job Shift Day Category Dining Services

Description

Sous Chef

• Full benefits package starts on day one of employment
• Shifts vary - 6:00 AM to 2:30 PM or 7:00 AM to 3:30 PM or 10:30 AM to 7:00 PM
• Every other weekend and every other holiday

Sous Chef Job description:

• Prepares or directs preparation of meals in accordance with corporate programs and guidelines. Assists with special function/catered event food preparation and service. Assists with the ordering of food and supplies, under the supervision of the Executive Chef. Responsible for the production of quality food. Resolves customer complaints or issues regarding food quality and/or service. Assists in menu/recipe development. Demonstrates knowledge of food preparation techniques for modified diets and texture modification. Identifies work and food preparation tasks and completes tasks or delegates as necessary. Directs Cooks and other staff in the absence of higher level supervision. Safely and efficiently operates ovens, broilers, steamers, choppers, slicers, mixers, fryers, kettles, skillets, and other food preparation/production equipment. Works independently in performing various meal preparation tasks according to production needs, written procedures and provided recipes

• Completes and records food temperature checks at each meal. Tastes all food items prepared for palatability and customer satisfaction. Serves food and beverages according to Landis Homes and Lifestyles standards. Completes preparation records and stores food items properly at close of meal service. Receives, dates, and stores vendor delivered food supplies according to written procedures for handling and storage. Demonstrates safe food handling techniques. Promotes sanitary and safe environment. Cooperates with team members of other departments in performing job duties. Relates well with residents, clients, family members, staff and the community. Assists in the training of other staff

Qualifications

• High school diploma/GED or demonstrated proficiency in reading and writing skills required. Possesses one of the following: a) Associate's degree from a recognized Culinary School; b) Associate's degree in Hospitality Management; or c) a minimum of 3 years of quantity food production cooking experience. Certified in Serv-Safe or obtains certification within six months of hire. Must pass written measurement test demonstrating ability to perform simple measurement and math calculations for portioning and recipe adjustment. Possesses comprehensive knowledge of food preparation, safe food handling and storage procedures and food preparation equipment. Capable of following standardized recipes, expanding recipe volumes and performing accurate measuring. Demonstrates ability to work well independently given proper direction. Proficient in use of computer and related technology required for the role. Possesses good verbal, non-verbal and written communication skills.