Sous Chef West and Bistro

Sous Chef

• Full benefits package starts on day one of employment
• Shifts vary - 6:00 AM to 2:30 PM or 7:00 AM to 3:30 PM or 10:30 AM to 7:00 PM
• Every other weekend and every other holiday

Sous Chef Job description:

• Prepares or directs preparation of meals in accordance with corporate programs and guidelines.
• Assists with special function/catered event food preparation and service.
• Assists with the ordering of food and supplies, under the supervision of the Executive Chef.
• Responsible for the production of quality food. Resolves customer complaints or issues regarding food quality and/or service.
• Assists in menu/recipe development.
• Demonstrates knowledge of food preparation techniques for modified diets and texture modification.
• Identifies work and food preparation tasks and completes tasks or delegates as necessary.
• Directs Cooks and other staff in the absence of higher level supervision.
• Safely and efficiently operates ovens, broilers, steamers, choppers, slicers, mixers, fryers, kettles, skillets, and other food preparation/production equipment.
• Works independently in performing various meal preparation tasks according to production needs, written procedures and provided recipes

• Completes and records food temperature checks at each meal. Tastes all food items prepared for palatability and customer satisfaction.
• Serves food and beverages according to Landis Homes and Lifestyles standards.
• Completes preparation records and stores food items properly at close of meal service.
• Receives, dates, and stores vendor delivered food supplies according to written procedures for handling and storage.
• Demonstrates safe food handling techniques.
• Promotes sanitary and safe environment.
• Cooperates with team members of other departments in performing job duties.
• Relates well with residents, clients, family members, staff and the community.
• Assists in the training of other staff

• High school diploma/GED or demonstrated proficiency in reading and writing skills required.
• Possesses one of the following: a) Associate's degree from a recognized Culinary School; b) Associate's degree in Hospitality Management; or c) a minimum of 3 years of quantity food production cooking experience.
• Certified in Serv-Safe or obtains certification within six months of hire.
• Must pass written measurement test demonstrating ability to perform simple measurement and math calculations for portioning and recipe adjustment.
• Possesses comprehensive knowledge of food preparation, safe food handling and storage procedures and food preparation equipment.
• Capable of following standardized recipes, expanding recipe volumes and performing accurate measuring.
• Demonstrates ability to work well independently given proper direction.
• Proficient in use of computer and related technology required for the role.
• Possesses good verbal, non-verbal and written communication skills.