Executive Sous Chef

I. Position Summary The Executive Sous Chef is responsible for supporting the management, operations, purchasing, food cost, cleanliness, service and adherence to all DPH, CMS, ServSafe, and OSHA standards of all hospital kitchens within Hebrew Rehabilitation Center. Job Description The Executive Sous Chef is responsible for supporting the management, operations, purchasing, food cost, cleanliness, service and adherence to all DPH, CMS, ServSafe, and OSHA standards of all hospital kitchens within Hebrew Rehabilitation Center. II. Core Competencies Proficient in F&B financials High end culinary expertise Ability to manage and train kitchen staff Menu engineering expertise Able to manage multiple tasks on a daily basis Ultimate team player III. Position Responsibilities Collaborates with the Executive Chef, Clinical Nutrition Manager/Director, and CDM in developing, setting, implementing, and approving menus that are consistent with the Diet Manual and are in compliance with all Federal, State, City, Nutrition, and Kosher regulations. Collaborates to determine food, labor and overhead costs. Maintains oversight, in collaboration with Executive Chef, Clinical Nutrition Manager/Director, and CDM of the computerized menu system so as to ensure each system is operating effectively in order to produce menu, meal tickets, production reports, snacks, supplements, and tally sheets for production for Country Kitchens. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests and popularity of various dishes. Sustainably minimizes food waste through consistent upkeep of production records and tally sheets with diet office and purchasing. Familiarizes newly hired Chefs, Cooks, and Stewards with practices of kitchen and oversees training Supervises Jr. Sous Chefs, Cooks and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Writes and delivers performance reviews, and corrective action if needed. Manages the process of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner according to recipes set by the Executive Chef Demonstrates leadership and knowledge by utilizing a hands‑on approach. Builds and motivates a team and provides leadership that results in superior services Interviews and hires staff. Interacts with patients in a manner to ensure a high level of patient satisfaction Resolves patient and family concerns Ensures pre-service chef table is prepared for servers meal to meal basis. Represents company in a courteous, efficient, and friendly manner in all patient and employee interactions Maintains awareness and compliance of current nutritional, CMS, DPH, ServSafe, OSHA standards of care for patients in RSU, and LTCCH settings. Authors and executes processes and procedures to ensure compliance for all kitchen and food operations Responsible for compliance with all local, state and federal requirements relative to operations, equipment, training, and certification. Oversee food requisition process to assure food utilization and costing Ensures staff adherence to all company policies and procedures. Maintains professional appearance at all times, clean and well groomed in accordance with company standards Participate and contribute to employee engagement events and employee recognition programs. Participation in industry-related meetings. Other duties and responsibilities as assigned by Executive Chef and CDM. IV Qualifications Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience Five (5) years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control. Must be ServSafe® certified Must be able to effectively present information, and respond to questions from groups of managers, patients and families Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficiency in the use of general and discipline-specific computer software and systems including MS Office Commit to the organization’s core values of respect, dignity and empowerment for employees Have experience in leading a diverse workforce Provide employees with clear direction and able to hold them accountable Excellent organizational skills. Excellent standards of care for safety and quality control required. Must be professional, proactive, collaborative, conscientious and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities. V Physical Requirements Must be able to lift, pull, and pushing 50 (fifty) pounds. Must be able to stand for long periods of time Frequent bending is involved Exposure to extreme cold/heat Remote Type On-site Salary Range $63,717.24 - $95,575.34 #J-18808-Ljbffr Hebrew SeniorLife