Kitchen - Sous Chef

The Sous Chef contributes to our joyful and vibrant community by executing the menu, ensuring a high level of performance and resident and/or visitor satisfaction. The overall focus around food appearance, high quality of the food, and overall dining experience.

• Complies with Standards of Service and assists in assuring the same from all kitchen employees.
• Assists in managing day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
• Participates in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
• Controls food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, and how to handle leftover food items.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• In conjunction with the Director of Dining Services, establishes goals for the kitchen, anticipates and resolve problems concerning all facets of the kitchen.
• Establishes and requires adherence to health department and food handling guidelines
• In conjunction with the Director of Dining Services, develops menus & creates and ensures adherence to recipes and product specifications. Trains kitchen staff on all new menus.
• Maintains effective communication within the kitchen and dining room, responsive to staff suggestions and concerns and works to resolve problems
• Maintains effective working relationship with sky lounge manager, staff and all other departments.
• Assists in food orders based upon projected levels of business.
• Conducts regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Maintains State required Sanitation and Temperature Logs.
• Attends and participates in required meetings and trainings.
• Stays current on system assigned tasks and duties.
• Performs other duties as assigned.

• A high school diploma or equivalent.
• Three years experience in a commercial kitchen preferred.
• Good organizational and verbal/written communication skills. Ability to relate positively, effectively and appropriately with residents, families, community members, volunteers and other community staff.
• Possesses special interest in, and a positive attitude about, working with long-term care residents and the elderly.
• Ability to read, write, speak and understand English. Demonstrates basic computer knowledge and ability and an aptitude to learn company applications.
• Pass a Criminal Background and fingerprint check.
• Ability to work a flexible schedule, including weekends, holidays and overtime, to meet the requirements of the position.
• Ability to creatively problem-solve
• Meets all mandatory health requirements by State regulations.
• Ability to work independently (with minimum supervision)
• Maintains current Food Handlers Card, obtain Serv Safe Certification soon after hiring.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to use hand to finger, handle, or feel and reach with hands and arms. The employee is occasionally required to stand and walk. The employee must occasionally lift and or move up to 30 pounds.