Sous Chef

Responsibilities In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen. Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards. Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner. Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food. Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets Follow Holiday sanitation standards by effectively cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts. In absence of the Executive Chef, oversee the food service staff and overall kitchen operations. Focus on resident satisfaction and resolve any food-compliant issues as needed. Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of- month report, staffing and payroll if needed. Other duties as assigned. Qualifications High school diploma or equivalent Minimum 2 years’ experience in industry or full-service restaurant cooking Effective communication in English and excellent customer service skills Experience mentoring and directing others Ability to prepare and follow recipes General knowledge of and ability to conform to sanitation and safe food handling practices Basic Computer skills #J-18808-Ljbffr