Executive Sous Chef

Job Description:

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, Serv Safe, 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 playerIII.

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, Serv Safe, 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 food service, fine dining setting, or restaurant with inventory and purchasing knowledge and control.

Must be Serv Safe certified

Must be able to effectively present information, and respond to questions from groups…