What are the responsibilities and job description for the Executive Sous Chef (Full-time) position at Shenandoah Valley Westminster-Canterbury?
Description
SHENANDOAH VALLEY WESTMINSTER-CANTERBURY
POSITION DESCRIPTION
TITLE: Executive Sous Chef DEPARTMENT: Dining Services
RESPONSIBLE TO: Executive Chef
RESPONSIBLE FOR: Production staff, stock clerk, and food in all areas. (Hot and Cold)
JOB SUMMARY: Responsible for food production, presentation and distribution to all serving areas, including all dining rooms, Café, and catered events. Responsibilities also include supervision of assigned staff and compliance with State, Federal, and SVWC sanitation policies and procedures which may include healthcare.
REQUIRED EDUCATION, EXPERIENCE, SKILLS, LICENSURE:
1. High School Diploma/GED or equivalent work experience required.
2. A minimum of two (2) years supervisory experience required.
3. Formal culinary training or equivalent work experience required.
4. Health Care food service experience preferred.
5. Certified Dietary Manager (CDM) highly desirable.
6. Certified Food Service Manager in Sanitation preferred.
JOB REQUIREMENTS:
1. Support the mission and purpose of SVWC.
2. Support the Board of Trustees and Administration.
3. Present a professional, caring image.
4. Employment and annual Tuberculosis testing as required by Virginia State Licensure.
5. Must attend annually mandatory inservices required by the State Licensure and all other mandatory inservices and/or meeting required by other regulatory agencies and/or by SVWC.
6. Must promote positive language and culture change understanding for all older adults.
7. Follow and support the policies and procedures established by SVWC.
ESSENTIAL DUTIES/RESPONSIBILITIES:
1. Participates in and coordinates preparation of all meals.
2. Manages cooks and utility aides.
3. Ensures SVWC standards of food quality are met.
4. Inspects all food being served in each area for proper presentation, taste, temperature, quality and quantity.
5. Responsible for training all production staff.
6. Evaluates recipes for quality and quantity and recommends adjustments to Executive Chef.
7. Ensures compliance with all local, state and Federal guidelines and regulations, as well as SVWC policies and procedures.
8. Ensures that all production and service information is documented and filed properly
9. Responsible for purchasing produce and food items
10. Assists in menu-planning and monitors production sheets for necessary changes.
11. Responsible for reporting and following upon maintenance needs to Plant Operations Department.
12. Performs job responsibilities of production staff as needed.
13. Responsible for ensuring compliance of Federal, State, and SVWC sanitation regulations in all kitchen areas.
14. Performs duties of closing manager as scheduled.
15. Other duties as assigned.
16. Directs coworkers concerning proper food handling techniques and procedures on the Executive Chef's Day off.
17. Confers with manager on duty concerning unusual problems or concerns.
18. Serves eye-appealing, tasty food items, by following recipes provided for food preparation.
19. Stores food items properly at close of meal service.
20. Cleans work area and equipment used in food preparation.
AUTHORITY: Supervises all areas of Food Production, reports directly to the Executive Chef.
UNIVERSAL PRECAUTION RISK CLASSIFICATION:
Category A: The person holding this position understands Universal Precautions Risk
Classification categories apply to this position and the individual may be exposed to
AIDS, HIV, and Hepatitis B viruses. Tasks involve exposure To Blood, Body Fluids, Or
Tissues. All procedures or other job-related tasks that involve an inherent potential for
mucous membrane or skin contact with blood, body fluids, or tissues, or a potential for
spills or splashed of them, are Category A tasks.
PHYSICAL REQUIREMENTS:
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 accommodation may be made to enable individuals with disabilities to perform he essential functions.
VISION
• Must be able to visually identify and discern printed words on either typewritten pages or computer screen.
• Must be able to identify and differentiate colors.
• Must have depth perception within normal ranges.
HEARING
• Must be able to respond to spoken words and other auditory sounds including the ringing of telephone or beepers and monitors.
• Must be able to respond and communicate orally by telephone.
LIFTING
• Must be able to push and maneuver carts/stretchers/space saver loaded with weights of 10 pounds.
• Heavy lifting required (over 10 pounds occasionally and five pounds repetitively from ground level to should height.)
TOOLS AND EQUIPMENT
• Must be able to use, operate and interpret information form equipment in work area.
SPEECH
• Must be able to verbally communicate in the English language directly and over the telephone and be understood.
RANGE OF MOTION
• Must have mobility for all parts of the body, walking, bending, lifting, reaching above head and use of hands.
• Must be able to kneel or squat for five of an eight-hour shift.
• Must be able to walk continually for seven hours.
• Must be able to stand and/or mobilize by walking for 98% of an eight-hour shift.
• Some tasks may require sitting for 2% of the workday.
• Must have manual dexterity, fine motor skills (typing, computer, etc.)
WORKING CONDITIONS
• May be required to work near or with voltages (up to 480 volts AC).
• May have to work in hot (over 90 degrees F) or cold (under 0 degrees F) environment.
• Must be able to work under stress
• Must be able to work overtime.
• Must be able to work a rotating shift.
• Must be able to work "on call."
• Must be able to deal with verbally and physically combative patients.
• Must be able to utilize or wear protective equipment or apparel in accordance with OSHA standards.
MENTAL CAPACITY
• Must have mental capacity to fulfill the requirements of the job including problem solving, logic, communication and numerical calculations.
• Must be able to read and understand written instructions in English.
• Accurate recall and memory.
• Must be able to use judgment in making decisions and choices.
• Ability to analyze numbers and make basic mathematical calculations.
NOTE: This job description is not intended to be all-inclusive. An employee will also perform other reasonably-related job responsibilities as assigned by management as required. Shenandoah Valley Westminster-Canterbury reserves the right to revise or change job duties as the need arises. Moreover, management reserves the right to change job descriptions, job duties or working schedules based on their duty to accommodate individuals with disabilities. This job description does not constitute a written contract of employment.
SHENANDOAH VALLEY WESTMINSTER-CANTERBURY
POSITION DESCRIPTION
TITLE: Executive Sous Chef DEPARTMENT: Dining Services
RESPONSIBLE TO: Executive Chef
RESPONSIBLE FOR: Production staff, stock clerk, and food in all areas. (Hot and Cold)
JOB SUMMARY: Responsible for food production, presentation and distribution to all serving areas, including all dining rooms, Café, and catered events. Responsibilities also include supervision of assigned staff and compliance with State, Federal, and SVWC sanitation policies and procedures which may include healthcare.
REQUIRED EDUCATION, EXPERIENCE, SKILLS, LICENSURE:
1. High School Diploma/GED or equivalent work experience required.
2. A minimum of two (2) years supervisory experience required.
3. Formal culinary training or equivalent work experience required.
4. Health Care food service experience preferred.
5. Certified Dietary Manager (CDM) highly desirable.
6. Certified Food Service Manager in Sanitation preferred.
JOB REQUIREMENTS:
1. Support the mission and purpose of SVWC.
2. Support the Board of Trustees and Administration.
3. Present a professional, caring image.
4. Employment and annual Tuberculosis testing as required by Virginia State Licensure.
5. Must attend annually mandatory inservices required by the State Licensure and all other mandatory inservices and/or meeting required by other regulatory agencies and/or by SVWC.
6. Must promote positive language and culture change understanding for all older adults.
7. Follow and support the policies and procedures established by SVWC.
ESSENTIAL DUTIES/RESPONSIBILITIES:
1. Participates in and coordinates preparation of all meals.
2. Manages cooks and utility aides.
3. Ensures SVWC standards of food quality are met.
4. Inspects all food being served in each area for proper presentation, taste, temperature, quality and quantity.
5. Responsible for training all production staff.
6. Evaluates recipes for quality and quantity and recommends adjustments to Executive Chef.
7. Ensures compliance with all local, state and Federal guidelines and regulations, as well as SVWC policies and procedures.
8. Ensures that all production and service information is documented and filed properly
9. Responsible for purchasing produce and food items
10. Assists in menu-planning and monitors production sheets for necessary changes.
11. Responsible for reporting and following upon maintenance needs to Plant Operations Department.
12. Performs job responsibilities of production staff as needed.
13. Responsible for ensuring compliance of Federal, State, and SVWC sanitation regulations in all kitchen areas.
14. Performs duties of closing manager as scheduled.
15. Other duties as assigned.
16. Directs coworkers concerning proper food handling techniques and procedures on the Executive Chef's Day off.
17. Confers with manager on duty concerning unusual problems or concerns.
18. Serves eye-appealing, tasty food items, by following recipes provided for food preparation.
19. Stores food items properly at close of meal service.
20. Cleans work area and equipment used in food preparation.
AUTHORITY: Supervises all areas of Food Production, reports directly to the Executive Chef.
UNIVERSAL PRECAUTION RISK CLASSIFICATION:
Category A: The person holding this position understands Universal Precautions Risk
Classification categories apply to this position and the individual may be exposed to
AIDS, HIV, and Hepatitis B viruses. Tasks involve exposure To Blood, Body Fluids, Or
Tissues. All procedures or other job-related tasks that involve an inherent potential for
mucous membrane or skin contact with blood, body fluids, or tissues, or a potential for
spills or splashed of them, are Category A tasks.
PHYSICAL REQUIREMENTS:
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 accommodation may be made to enable individuals with disabilities to perform he essential functions.
VISION
• Must be able to visually identify and discern printed words on either typewritten pages or computer screen.
• Must be able to identify and differentiate colors.
• Must have depth perception within normal ranges.
HEARING
• Must be able to respond to spoken words and other auditory sounds including the ringing of telephone or beepers and monitors.
• Must be able to respond and communicate orally by telephone.
LIFTING
• Must be able to push and maneuver carts/stretchers/space saver loaded with weights of 10 pounds.
• Heavy lifting required (over 10 pounds occasionally and five pounds repetitively from ground level to should height.)
TOOLS AND EQUIPMENT
• Must be able to use, operate and interpret information form equipment in work area.
SPEECH
• Must be able to verbally communicate in the English language directly and over the telephone and be understood.
RANGE OF MOTION
• Must have mobility for all parts of the body, walking, bending, lifting, reaching above head and use of hands.
• Must be able to kneel or squat for five of an eight-hour shift.
• Must be able to walk continually for seven hours.
• Must be able to stand and/or mobilize by walking for 98% of an eight-hour shift.
• Some tasks may require sitting for 2% of the workday.
• Must have manual dexterity, fine motor skills (typing, computer, etc.)
WORKING CONDITIONS
• May be required to work near or with voltages (up to 480 volts AC).
• May have to work in hot (over 90 degrees F) or cold (under 0 degrees F) environment.
• Must be able to work under stress
• Must be able to work overtime.
• Must be able to work a rotating shift.
• Must be able to work "on call."
• Must be able to deal with verbally and physically combative patients.
• Must be able to utilize or wear protective equipment or apparel in accordance with OSHA standards.
MENTAL CAPACITY
• Must have mental capacity to fulfill the requirements of the job including problem solving, logic, communication and numerical calculations.
• Must be able to read and understand written instructions in English.
• Accurate recall and memory.
• Must be able to use judgment in making decisions and choices.
• Ability to analyze numbers and make basic mathematical calculations.
NOTE: This job description is not intended to be all-inclusive. An employee will also perform other reasonably-related job responsibilities as assigned by management as required. Shenandoah Valley Westminster-Canterbury reserves the right to revise or change job duties as the need arises. Moreover, management reserves the right to change job descriptions, job duties or working schedules based on their duty to accommodate individuals with disabilities. This job description does not constitute a written contract of employment.
Salary : $55,848 - $65,166