Sous Chef

The Sous Chef leads the cooks to provide a high level of hospitality, service and satisfaction for residents and guests of the community. Supervises and trains cooking staff to ensure the cleanliness and organization of the kitchen, day-to-day execution of menus, and also a high quality in appearance, cleanliness, and service from the staff.

The Sous Chef will ensure that menu items are accurately and efficiently prepared, portioned, cooked, by use of standardized recipes. Ensures health codes and proper sanitation is followed at all times.

Responsibilities

• Responsible for maintaining high standards for food, presentation and service.
• Responsible for maintaining all health codes including cleanliness of coolers, rotation of products, and proper labeling of all items
• Acts as a role model and coaches team members to provide consistent execution of menu items from the standardized recipes
• Assists with daily food orders from vendors in the absence of the Executive Chef
• Assists with the execution and food presentation in the main kitchen and all remote serving kitchenettes
• Receives and resolves complaints concerning food using patience, active listening, and positive communication.
• Monitor's production and par levels to prevent over or under production
• Pays meticulous attention to detail relating to the appearance, neatness, cleanliness, layout, organization and safety of the cooking areas, equipment and fixtures.
• Completes daily inspections and weekly audits to ensure all side work is accomplished.
• Ensures cleaning and maintenance of equipment and storage areas is completed according to schedule or as needed.
• Responsible for portioning all ingredients according to recipe. Precisely weighs, measures, bags, dates and labels portions and prepared items to maintain freshness and quality until used.
• Monitors the dates on all ingredients to confirm items are within time limitations.
• Gathers ingredients and makes menu items, obeying to standardized recipes and temperatures in order to provide food items with maximum nutrients and taste.
• Observes and tastes food to ensure that it meets high quality appearance and palatability standards.
• Helps in updating and refining policy and procedure manuals for cooking staff to improve operations and quality of service.
• Confirms that all cooking open and closing procedures have been completed each day.
• Actively supports and participates in Quality Assurance Performance Improvement (QAPI) activities.
• Assists with special events, celebrations and projects.
• Performs other appropriate assignments and projects as required by Dining management.
• Works every other weekend, holidays and special events as assigned.

Job Expectations as a Supervisor

Qualifications

Benefits / Compensation

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