Sous Chef

General Purpose:

Performs a variety of food production duties

Must be skilled in quantity and quality food preparation

Prepare, plate, garnish, and properly store all hot and cold foods according to the daily production sheets

Produce high quality food by adhering to all department HACCP procedures and recipes.

Essential Duties and Responsibilities:

• Review daily production sheets and prep and pull lists to determine foods to be prepared and distributed
• Prepare and supply hot food for breakfast and lunch for all Dining locations including Lincoln Room, Assisted Living, Day Enrichment, Café, special functions, catering events, and as directed by the Executive Chef or Manager.
• Prepare all daily food for breakfast and lunch according to the daily production sheets and standard recipes.
• Assure proper portioning according to standard recipes.
• Pull and prep food for following day breakfast, lunch, special functions, and catered events
• Breakfast items must be prepared and ready by 7:45 AM and lunch items to be prepared and ready by 11:45 AM.
• Adhere to all department HACCP procedures including daily documentation in temperature logs, sanitizer logs, thermometer calibration logs, and refrigeration/freezer logs.
• Properly complete all production sheet records, left over logs, roast meat charts, cooling logs, and reheat logs
• Assist in keeping all coolers, freezers, and storage areas cleaned and organized. Follow the FIFO method and cover, label, and date all food.
• Maintain a clean, organized and sanitary work area by performing daily and special cleaning assignments
• Perform weekly, monthly, and annual cleaning procedures as assigned by Executive Chef or Manager
• Maintain proper temperature controls and documentation during the cooking, holding, and serving process
• Will assist in hot cooking, cold prep, and the delivery of foods for special functions and catered events
• Attend daily production meeting, all training meetings, and safety meetings
• Maintain a record of acceptable attendance and punctuality
• Adhere to all Department policies and procedures
• Perform other duties as assigned by the Executive Chef or Manager
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Behavioral Skills:  

• This position requires incumbents to exhibit the following behavioral skills:
• Motivated team player attitude
• Ability to handle stress during peek business times
• Strong Organizational Skills
• Responsive to the needs of the department

• Honesty
• Creativity

  Minimum Qualifications, Education and Certifications:

• High school diploma or equivalent
• Min. 1-year quality and quantity food cooking experience required
• Able to handle multiple tasks 
• Experience handling a variety of foods, using kitchen equipment, and advance kitchen sanitation procedures.
• Basic math, reading and writing skills
• 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:
• Physical demands may include kneeling, climbing ladders, reaching, pushing, manipulating, talking, hearing, standing for extended periods, crouching, stooping, walking, lifting up to 40 lbs. and repetitive motion. 

Working Conditions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job:

Kitchen environment with exposure to heat, cold and wet conditions. Subject to moderate physical and emotional stress associated with food service. Performance of job tasks will involve exposure to cleaning chemicals requiring precautions.