Sous Chef

ESSENTIAL DUTIES:

1. As assigned by the Executive Chef, oversees all and performs scheduled hot and cold food production duties efficiently to meet established meal schedules/service and quality control standards; Reads and correctly interprets diets, production forecast records, service instructions, resident menus to insure accurate execution of normal/therapeutic resident meals and special functions; Monitors/samples on a daily basis, all food served in Taylor’s Restaurant and evaluates for wholesomeness, palatability, temperature, portion control, temperature, and presentation.
2. As assigned by the Executive Chef, instructs/trains/supervises Production staff; to read/correctly interpret/follow standardized recipes to ensure consistent product quality, yield, a wide variety of cooking methods and appropriate service and set-up in Taylor’s; to council employees on performance issues as discussed with Executive Chef.
3. Participates in weekly meetings with departmental staff to review menus, production requirements, resolve concerns, coaches Hospitality II & III and Cooks; brings unresolved issues to the Executive Chef.
4. Pulls/labels/date meats for weekly menus and with receipt of food and supply deliveries.  Inventories stock and places orders for fresh, frozen, canned, and all stock items from various vendors as directed; verifies invoices/packing slips for receipt of food and supply deliveries and reports shortages/errors/problems; alerts when low and out-of-stock food and supply items to be re-ordered.  Discusses budget related matters with the Executive Chef and brings strategies forward on cost containment and ways to decrease waste.
5. Cooks to-order items and/or batch cooks steaks, hot sandwiches, fried items, and vegetables as required by menu; purees/grinds/chops meats and other foods as required for individualized diets; Performs garde manger duties including but not limited to preparation of pates, canapes, cold trays and display garniture; Butchers/carves meats to order.
6. Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2”) pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meats and produce to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to ensure that products are out of 45° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils, maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times.  Ensures all staff understands and follows.
7. Standardizes recipes and food production methods/procedures; Suggests/tests menu and recipe ideas for inclusion and completes daily food production utilization records.
8. Assures that all resident/client rights are always maintained. Reports any violations or suspected deviations immediately, according to Saint John's policy.
9. Maintains confidentiality of all department and organizational information.
10. Knows and follows existing lines of communication and authority.
11. Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the
12. Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.
13. Writes weekly Special Menus, Seasonal menu changes and holiday menus for Taylor’s restaurant.
14. Completes Performance Evaluations for Production Staff

KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:

1. Must have 3 years’ experience of kitchen leadership in a fine dining or healthcare environment with demonstrated skill in quality meal production, knowledge of quality standards or associate degree in culinary arts is preferred.
2. Must have or obtain within 3 months of hire from the National Restaurant Association “Servsafe” Certification.
3. Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy, judgment, and decision making to organize and manage workflow.
4. Must read, write, and speak English in an understandable manner.
5. Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
6. Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements. 
7. Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.
8. Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.