Sous Chef

Description

Purpose:

The Sous Chef is responsible for participation in the planning, preparation, cooking and plating of meals.  The individual will also be responsible for kitchen operations to include supervision and training of cook staff, establishment and maintenance of consistent quality, safety and sanitation standards, menu planning and food cost containment.  The Sous Chef will support the cleaning, training and inventory needs of the department, and will serve as a resource for other staff members.  The Sous Chef may also be called upon to provide leadership support in the absence of the Director of Dining Services, and/or to provide general operational support.  Success will be measured by resident satisfaction, adherence to Poolicy and Procedure, organization, accuracy, cleanliness, attitude and product quality.  

Scope and Status:  Non-Exempt/Full Time with Benefits

Relationships:

Interacts with:

a.  All department staff which includes cooks, dietary aids, servers and dishwashers

b.  Consultants and/or Vendors

c.  Residents, family members, support groups and referral sources

d.  Federal, county, State and City officials

Qualifications:

To perform this job successfully, an individual must have the ability to communicate effectively with management, co-workers, residents and resident families and have knowledge of basic math skills and the ability to develop, read, and execute recipes.  An individual must also prove commitment to the deliver of world class service and products, have the ability to motivate staff to do the same, and have the ability to present a professional image at all times in accordance with company standards.  An individual must be able to follow prep and order sheets, identify food product, a strong knowledge of food fabrication, and cooking methods.  Experience with inventory and cost control techniques is helpful.  The ideal candidate will have had progressive leadership responsibilities in and upscale senior living/resort food and beverage operation with exposure to both a la cart and banquet dining service style.  Supervisory experience will be needed.  Experience in hospital, hotel or other large production environment is preferred.  Teh following certifications, training and diploma are required:  High School Diplomat: two-year culinary degree or at least 2 years related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting, ServSafe Certification, current CPR and First Aid training.  

Area of Responsibility:

1.    Planning

A.  Preps and plans meals according to the established menus, production lists and recipes.  

B.  Assist int he preparation and serving of meals related to family gatherings, private dining, marketing events and special activities.  Assist in coordinating production personnel for each event. 

C.  Demonstrates a sense of urgency and accomplishes a reasonable amount of work within established timeframes.  Ensures that kitchen is on schedule, pre-plating cold foods, prepping for upcoming services, prepping for a la carte menu. 

D.  Demonstrates a mastery of breakfast egg preparations:  over easy, over medium, over hard, poached, scrambled, omelets, sunny side up.  

E.  Demonstrates proficiency in preparing meat and seafood. 

F.  Demonstrates understanding of cooking vegetables.

G.  Able to prepare most and cold sauces and dressings. 

H.  Understands balance of flavor.  Does not over or under-season. 

I  Demonstrates appropriate knife skills.  Understand various knives and their purposes.  Uses correct knife for task at hand.  Uses sharp knoves.

J.  Modified Diets: Demonstrates understanding low sodium, no sugar, mechanical soften, puree and chopped diets.

K.  Demonstrates a basic proficiency in banking and desserts. 

L.  Establish and maintain high quality standards in regard to food production, controlled food costs, storage requirements, presentation service and sanitation, safety and expediency of line service and waste control procedures. 

M.  Observe, direct and train kitchen personnel in preparing, portioning and serving menu items to assure that methods of cooking portion size and ingredients are as prescribed by the menu and maintain established quality standards. 

N.  Assist with coordination culinary training with staff.

O.  Assist with taking month-end food inventory and extends total accurately.

P.  Reads and understands financial performance and results.