Sous Chef

What You Will Do

The Sous Chef is responsible to prepare food in accordance with current federal, state and local standards, and WCCB's established policies and procedures, as directed by Executive Chef to ensure that quality food service is provided at all times. Assist in operation of other food and beverage venues as needed. Also provides positive leadership to the culinary team. Will execute the duties of the Executive Chef in their absence. Responsible for quality assurance, efficiency of Dining Services and the implementation of policies and procedures.

• Responsible for hot and cold preparation, including accompaniments and garnishes, following preparation sheets and provided recipes for all dining service. Supervises the production of all special diet foods for all venues.
• Assists in standardizing work methods and establishing food service production lines to ensure meals are timely prepared
• Supervises all production staff, under the direction or in the absence of the Executive Chef in the spirit of teamwork and empowerment. Participates with the management and production staff in the development of menus.
• Ensures production staff is in clean and proper uniform. Supervises utility personnel and insures proper dishwashing, pot washing and sanitation procedures for the entire kitchen area. Responsible for work assignments and duty schedules within the department. Responsible for hiring, training, orienting, scheduling, evaluating and counseling and disciplinary recommendations for Dining Services production team members. Maintains appropriate team member records.
• Assist in maintaining food production and purchasing systems, and recipe database. Participates in the predicting, planning, monitoring and evaluation of cast programs as assigned. Oversees daily purchasing, maintenance of food storage areas, preparation system, order book, recipe file, inventory and storerooms, and keeps records of preparation costs and inventory.
• Keeps current with trends in food preparation, including new recipes, presentation and merchandising techniques.
• Participates in the end of the month procedures and is responsible for the inventory of all food and supplies.
• Manage problems involving several variables in calm and constructive manner. Implements programs planned to provide quality food and service to the residents, guest and staff enhancing the desirability of the community to current and future residents.
• Maintains knowledge of current Dining Service financial goals and budgets and executes job duties with a high level of fiscal responsibility. Must maintain departmental uniform standards, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties
• Participates, as assigned, in special projects for facility or department. Maintain excellent relations with clients, residents, Dining Services Supervisor's, team members and other community departments. Serves on committees or in professional organizations as required.
• Ensures proper food handling, storage and safety procedures are followed. Follows safe work practices and wears appropriate personal protective Ensure all complaints and suggestions from table touching and Happy or Not are attended to accordingly, and providing solutions
• Assists in the development a cross-marketing strategy in order to increase resident satisfaction.
• All other duties as assigned.
  
  

What You Will Need To Be Successful

• Graduate of an Accredited Culinary Arts Program with AOS Degree, preferred. At least 5 years’ experience in a high volume food production setting
• Maintain a current Food Handlers Card or Serv Safe. Basic knowledge of nutrition. Proficient in all kitchen stations.
• Communication and leadership skills; Comprehensive knowledge of food preparation and handling techniques.
• Must have knowledge of special diets and all applicable local, state and federal regulations regarding food preparation.
• Familiarity with dining industry's best practices.
• Ability to effectively communicate with residents, guests, team members, and others.
• Strong knowledge of food safety and sanitation rules and practices.
• Works independently and efficiently under stressful conditions with many interruptions.
• Must be able to perform and prioritize multiple tasks simultaneously in a fast-paced environment.
• Neat, clean, and professional appearance.
• Available to work a flexible schedule, including some weekends, holidays and early morning shifts.
  
  

Physical Requirements

• Walking, reaching, bending, lifting, grasping, fine hand coordination, pushing and pulling,
• Ability to distinguish smells, tastes.
• Must be able to lift, work on your feet throughout shift, and bend, kneel, stoop, and reach
  
  

Westminster Canterbury on Chesapeake Bay is an equal opportunity employer, committed to the hiring, advancement and fair treatment of individuals without regard to race, color, religion, sex, sexual preference, age, national origin, ethnicity, disability or veteran status, or any other protected status designated by federal, state or local laws.