** Sous Chef**

** Heritage Community of Kalamazoo**

** Kalamazoo, MI**

No Late Nights!!! ** **Job Summary** This position provides food service to residents and guests in a cost-effective efficient manner to safely meet residents needs in compliance with federal, state and local requirements. This is a high level culinary position in place to ensure the dining services department maintains consistency in the culinary side of operations. **Major Responsibilities** The Sous Chef will:

* Monitor daily production levels and utilizes inventory management and control.

* Oversee daily operations to ensure a high standard of safety and sanitation

* Assists dining services manager /executive chef with planning, ordering, and coordination of food production

* Participate in more complex preparation and cooking of food and catering assignments including setup, breakdown, and cleanup

* Perform all duties of the Cook position and can be assigned to any dining services operation on campus

* Create and implements new recipes utilizing a high level of creativity and vast knowledge of a variety of cuisine while being mindful of plate presentation

* Train new cooks and assumes leadership for cooks and servers in the absence of the dining services manager/chef

* Present, create, and introduce new ideas, and new and different cooking techniques and styles

* Operate the web-based menu/food ordering system

**Required Certifications, Licenses, and Registrations**

* Serve Safe Manager Certification required within 6 months of employment.

* Continued In-Services as required by Federal, State and Local agencies for Assisted Living.

**Knowledge and Critical Skills / Expertise**

* Must have general computer knowledge focused on microsoft applications.

* Must be familiar with food company ordering system, will assist in routine ordering and will be involved in regular inventory management & controls.

* Required kitchen knowledge will include general utilty work (knife cutting skills), prep work, reading and following recipes, line cooking, basics in baking and pastry, comfort foods, gourmet cooking, casual dining and mid to upscale dining experience.

* Must be able to read, analyze and extend recipes for yeild purposes.

* Must be able to lead as necessary

* Multi task oriented and the ability to work under pressure.

* Ability to deliver strong customer service.

* Should have the ability to learn to understand how to assess, create, maintain, and analyze resident diets as needed with the assistance of a supervisor or registered dietician or CDM. To include preparing varied consistency meals. i.e. regular, mechanical and pureed diets.

**Essential Physical Functions**

* Must be able to lift up to 40 lbs

* Stand on hard surface flooring for long periods of time and be able to work up to 10 hour shifts or longer when needed

* Speaking, hearing, reading and effective writing skills are also expected.

**Experience**

* Minimum of three years experience in the foodservice industry with knowledge and demonstrated ability to independently meet very high culinary standards

* Leadership experience or demonstrated leadership ability is also required**