Sous Chef

Responsibilities:

• Culinary Standards and Responsibilities:
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
  • Estimates daily production needs and communicates production needs to kitchen personnel daily
  • Ensures compliance with food handling and sanitations standards
  • Assists in determining how food should be presented and creates decorative food displays
  • Maintains purchasing, receiving and food storage standards
  • Recognizes superior quality products, presentations, and flavor
  • Follows proper handling and right temperatures of all food products
  • Maintains appropriate logs
  • Self manages your time to ensure that meal service times are met
  • Checks the quality of raw and cooked food products to ensure that standards are met
  • Utilizes batch cooking and made-to-order cooking whenever possible to ensure fresh food products
  • Maintains set par levels of food prep items
  • Follows all recipes, guidelines, regulations, and guides for patient care
  • Understands and produces medical diets and IDDSI diet textures
  • Follows food handling regulations set by CMS and the Clay County Health Department

• Leading Kitchen Operations:
  • Shares in the responsibility of leading production shifts as assigned by dietary manager
  • Coordinates the activities of the cook aides and workers engaged in food preparation when leading the shift
  • Leads production staff while personally preparing food items and executing requests from the Cafe
  • Serves as a role model to demonstrate appropriate behaviors
  • Ensures production staff understand expectations and parameters
  • Leads production staff in appropriate cleaning and organizing projects as necessary

• Ensuring Exceptional Customer Service:
  • Provides services that are above and beyond for customer satisfaction and retention
  • Interacts with Cafe guests to obtain feedback on product quality and service levels
  • Handles guest problems and complaints

Position Requirements:

You should be passionate about putting out consistent, quality food product and seek opportunities to learn and grow in the kitchen. You should be able to read and write, follow recipes, and take written or oral directions from the dietary manager or assistant dietary manager and be able to explore your creativity when appropriate. You should have the ability to perform basic math and possess basic computer skills. You welcome the fast, often hectic pace of the kitchen and are a team player. You should be capable of sending hours on your feet, lifting 50lbs, and enduring uncomfortable temperatures. You adhere to sanitation and safety standards and have excellent attendance. You are capable of self-motivating and have some basic leadership skills. You are willing to do whatever it takes to help ensure the success of the team.

• Licensing:
  • You must have or be able to obtain a Clay or Jackson County food handlers permit with in 30 days of hire (a current Serve Safe Certification also meets this requirement)