Sous Chef

It's fun to work in a company where people truly BELIEVE in what they're doing!

Our intention is to have employees who are passionate about making their personal mission statement come to life each day at work! Be it through providing healing, eradicating loneliness,contributing to efficiencies, streamlining processes, being dependable,sparking creativity or something else,the demonstration ofHOW you do your job is just as important as WHAT you do in your job.

Alongside our valued employees, we are making a difference throughout the state of Ohio in the lives of those that need healthcareorthoseembracingthe next chapter of their lives.

Sustained members of our team demonstrate accountable behavior and share our values of customer service, innovation, integrity, inclusion, financial stewardship, leadership and care.

The Sous Chef prepares food in accordance with company standards and federal, state, and local standards, guidelines, and regulations to ensure that quality nutritional services are provided on a daily basis and that the culinary services are maintained in a clean, safe, and sanitary manner.

Essential Activities and Tasks

Operations Management - 50%

• Supervises day-to-day operations of kitchen to ensure timely and efficient meal service by preparing food in accordance with quality standards, sanitary regulations, and established policies and procedures.

• Supervises and assists in preparation of all products and meals so they are palatable and appetizing in appearance by following planned menus and using the recipe cards.

• Portions food products prior to cooking according to standard portion sizes, recipe specifications, and portion control procedures.

• Monitors usage and inventory of food items to supervisor for food production and menu planning.

• Reviews production for raw quantities to prepare and estimate required portions.

• Assists supervisor in maintaining food and supplies inventory by providing an accurate requisition of food and supplies on schedule, stocking areas in a clean and properly arranged manner, notifying supervisor of shortages, and assisting with ordering.

• Ensures that all residents’ dietary needs are being met through nutritional recipes and menu plans reviewed by the Registered Dietitian or Dietetic Technician and that food is delivered in accordance with prescribed diet orders in the Plan of Care.

• Assists in maintaining department work areas and equipment in a clean and safe manner by participating in cleaning duties, following sanitation schedule, and disposing of food and waste properly for tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.

• Assists with planning and executing catering needs and special events.

• Ensures proper shut down of kitchen and equipment.

Quality, Compliance, and Risk Management - 15%

• Ensures food production of consistently high quality food, always delivering and presenting a quality plate every time.

• Ensures that the resident’s individual needs are met by following special diet orders and serving food in accordance with established portion control procedures.

• Ensures that culinary services work areas and equipment are maintained in a clean and sanitary manner.

• Ensures that established quality assurance, infection control, and universal precaution practices are maintained when performing dietary procedures.

• Willingly and consistently shares observations and insights of departmental operations that may improve quality and efficiencies of department.

• Attends all-employee and departmental meetings and in-service training as scheduled or as directed.

People Management and Development - 15%

• Supervises cooking staff.

• Fosters a positive work environment that attracts, retains, and motivates employees.

• Interviews, selects, and orients new direct reports.

• Defines, establishes, and promotes performance expectations so direct reports understand and demonstrate excellence through high quality and consistent performance.

• Evaluates job performance of direct reports in accordance with the company policy and procedure and provides developmental guidance to staff for improved performance and…