Sous Chef

Position Overview As a Sous Chef, you are responsible for ensuring that food is prepared in strict accordance with company standards, federal, state, and local regulations, and maintained in a clean, safe, and sanitary environment. Essential Activities and Tasks Operations Management – 50% Supervise day‑to‑day kitchen operations to ensure timely and efficient meal service. Prepare food in accordance with quality, sanitary regulations, and established policies. Assist in preparing all products and meals to ensure they are palatable and appetizing. Portion food products before cooking according to standard portion sizes and recipe specifications. Monitor usage and inventory of food items for production and menu planning. Review production quantities to estimate required portions. Assist in maintaining food and supplies inventory by creating accurate requisitions and notifying supervisor of shortages. Ensure residents’ dietary needs are met through nutritional recipes and menu plans. Maintain department work areas and equipment in a clean and safe manner, following sanitation schedules. Plan and execute catering needs and special events. Ensure proper shutdown of kitchen and equipment. Quality, Compliance, and Risk Management – 15% Maintain consistently high quality food and proper presentation. Serve food in accordance with special diet orders and portion control procedures. Keep work areas and equipment sanitary and maintain infection control and universal precaution practices. Provide observations and insights that may improve quality and efficiencies. Attend all‑employee and departmental meetings and in‑service training as scheduled. People Management and Development – 15% Supervise cooking staff and foster a positive work environment. Interview, select, and orient new direct reports. Define, establish, and promote performance expectations. Evaluate job performance and provide developmental guidance. Monitor accountability with organizational requirements. Document and engage employees who are not meeting requirements to achieve compliance. Collaborate with Human Resources on documentation and intervention when necessary. Plan, conduct, and monitor in‑service training programs and orientation for staff. Ensure staffing plans are in place for absences or vacancies. Respond timely and thoughtfully to staff questions and work product. Customer Relations and Service Delivery – 10% Listen and respond to the needs of residents and staff members. Maintain confidentiality of resident care information. Administration and Reporting – 10% Maintain accurate records using computers and other documentation systems. Maintain production orders and usage logs. Perform all other duties as assigned. Qualifications Education : High school diploma or equivalent required; associate degree or culinary arts certification preferred. Experience : Two years of quantity and/or restaurant‑style cooking experience required; one year of direct food service operations supervision preferred. Certifications : ServSafe certification required or willing to obtain within a reasonable timeframe. Knowledge & Skills : Strong knowledge of cooking methods and food and catering trends with focus on quality, production, sanitation, and presentation. Experience in food cost control, food service operational management, food purchasing, inventory control, and menu planning and development. 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 & Special Requirements : Sitting – up to 4 hours per day Standing – up to 8 hours per day Walking – up to 8 hours per day Lifting, transferring, pushing or pulling residents/patients or equipment/supplies – up to 50 pounds Driving – up to 6 hours per day Travel – minimal Work weekends, evenings, and holidays – required as scheduled Exposure to falls, burns, odors, cuts, sudden temperature changes, disease processes, and infectious waste; risk category for exposure to bloodborne diseases – II. #J-18808-Ljbffr Ohio Living