Summary of Responsibilities:

The Sous Chef is responsible for all aspects of food preparation for all dining areas, catering events, and bar. This position ensures that all needed items are prepared; focusing on quality, presentation, and schedule, and following production sheets, recipes, and temperature logs. This position assures meals service is satisfactory, following sanitation and Serv Safe procedures, observing and maintaining food storage, cooking temperatures, labeling, and dating.

Essential Functions:

• Performs opening and closing procedures.
• Communicates to proper personnel through the correct channels when there are discrepancies with food items such as shortages, and overages.
• Properly uses production sheets and temperature log books.
• Prepares, sets up and monitors daily food production, special functions, service, and resident satisfaction through proper food handling guidelines and portion control.
• Prepares all food items according to Serv Safe procedures.
• Makes sure service times are followed in all areas.
• Ensures all walk-ins, reach-ins and storage areas are organized and all food is properly wrapped, labeled, dated, and used by date, and enforces Use By dates
• Ensures all foods are served at proper temperatures.
• Responsible for keeping food waste to a minimum and utilizing leftovers.
• Ensures food quality and serving lines by accurately following Serv Safe procedures, plate presentation, portion control, and using standardized recipes.
• Replenishes food items as required.
• Maintains kitchen, dish room, and all storage areas in a clean and sanitary manner.
• Ensures the completion of sanitation assignments and logs in compliance with food and safety standards.
• Demonstrates interest in learning additional aspects of the job and offers suggestions to improve workflow.
• Completes sanitation expectations for all areas.

Position Type/Expected Hours of Work:

• This position may be full-time or part-time in a healthcare facility that is open 24 hours a day, 365 days a year. Rotating shifts, as well as weekends, holidays, and work during inclement weather, will be required.

Education and Experience Requirements:

• High School Diploma or GED
• Vocational / Technical Degree in Food Service preferred
• 4-5 Years high volume cooking experience demonstrating proven culinary skills
• Strong proactive and efficient work ethic
• Ability to function in a fast-paced environment, with competing priorities and deadlines
• Demonstrated interpersonal communication, verbal and written

Certification and Licensure Requirements:

• Valid Pennsylvania Driver's License and acceptable Motor Vehicle Record Check (MVR) (Preferred)
• SERV Safe Certification (Preferred)

Work Authorization/Security Clearances:

• Medical Screening
• Criminal History Clearance
• FBI Fingerprint Clearance (Only required if you have not lived in PA for the last 2 years)
• Social Security Card
• Immigration and naturalization (I-9) Clearance

Physical Requirements and Physical Demands:

• While performing duties of this job, the employee is regularly required to talk and hear. Visual acuity must be adequate to perform job duties, including reading information from printed sources and computer screens.
• The position is continuously required to stand.
• This position frequently requires walking, bending, pulling with force, reaching above head, reaching above shoulder, lifting from floor level up, lifting from waist level up, lifting above shoulders/head, lifting 25 lbs., and occasionally lift and/or carrying objects weighing up to 50 lbs.
• This position occasionally requires sitting, climbing, crouching, squatting, crawling, kneeling, balancing, pushing/pulling (up to 350 lbs.), lifting 100 lbs. maximum, and frequent lifting and/or carrying of objects weighing up to 50 lbs.
• This position seldom requires lifting objects in excess of 100 lbs.

Safety Hazards and Physical Environment:

• May be exposed to blood-borne pathogens - Low Risk
• May be exposed to communicable diseases
• May be exposed to extreme conditions, (i.e. heat or cold)
• May be exposed to high noise levels
• May be exposed to moving mechanical parts
• May be exposed to potential electrical shock
• May be exposed to toxic, caustic, chemicals, and/or detergents
• May be exposed to rare occasions during which it is necessary to interact with a resident exhibiting aggressive behavior.