Chef de Cuisine (Sous Chef)

TITLE: Chef de Cuisine (Sous Chef) RESPONSIBLE TO: Exec. Chef

JOB OBJECTIVE: Responsible for providing all meals prepared/presented with consistency, maintaining high standards of kitchen cleanliness, and effectively ensuring all kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.

SCHEDULE:

OPEN AVAILABILITY IS A MUST

Must be available for any shift needed, but primary shift is 11am-7pm or 12pm-8pm

JOB RESPONSIBILITIES AND DUTIES:

• Prepares all food according to the menu in a safe, sanitary manner under the direction of the Dining Services Director/Executive Chef
• Ensures proper preparation, portioning, and serving of food according to standardized recipes.
• Prepares quality food products according to standardized recipes and menus.
• Prepares food in a timely manner at specified mealtimes.
• Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy.
• Follows departmental procedures including sanitation, safety, and cleaning schedules.
• Follows proper cleaning procedures and storage of dishes, utensils, and cooking equipment.
• Ensures all food in refrigerator, freezer, and dry storage are labeled and dated.
• Follows proper food handling and utilization of all food to prevent contamination, increase quality, and reduce cost.
• Suggests menu or recipe change to utilize leftovers and other supplies.
• Cleans all food service equipment, kitchen, and food storage areas.
• Coordinates work of dining service staff, dish washers, cooks and assists with server training.
• Efficiently uses time to complete assigned work.
• Ability to effectively communicate in English and understand and follow written and oral instructions.
• Responsible for assistance in ordering of food, supplies, and other needs according to Dining Directors assignments.
• Other duties as assigned.
  
  
  

Supervisory Responsibilities

The Lead Cook may supervise the culinary department in the absence of the Executive Chef.

JOB QUALIFICATIONS/DUTIES:

• Must be 18 years of age.
• High School diploma, GED, or one to three months related experience and/or training; or equivalent combination of education and experience.
• Experience and/or training in a full-service kitchen and/or healthcare setting required. Position requires knowledge of special diets.
• Good oral communication skills and demonstrated judgment. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to residents, residents’ families, and other employees of the company. Ability to effectively communicate in English and understand and follow written and oral instructions.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, and diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
• Must be able to use the English language to satisfy the communications and record keeping requirements involved in the performance of this job position with or without reasonable accommodation.
• Must maintain neat, well-groomed appearance adhering to dress code of the facility.
• Must be able to safely perform all essential job functions without harm to self or others with or without reasonable accommodation.
• Must comply with facility’s drug testing and substance abuse program and policies.
  
  
  

Certificates, Licenses, and Registrations:

• State Food Service Certification required, if applicable.