Sous Chef

Description

Function:

To support the Executive Chef with planning, directing and coordinating the activities of food production in order to deliver quality finished food products for consumption in an efficient timely manner, certainly within budget constraints, while increasing customer satisfaction and quality of life for all who live, work and visit Covenant Village.

Responsibilities:

1. Maintains a friendly, positive work environment, efficient, spirt of service toward Residents, coworkers, guests and clients. 
2. Follows the Covenant Village CV CARES Core Values and Mission Statement.
3. Manages in compliance with local, State and Federal laws and regulations.
4. Plans or participates in menu planning and utilization of food surpluses, leftovers, forecasting number of Residents and guest, marketing conditions, popularity of various dishes and menu cycle.
5. Adheres to the 90/10 program during mealtimes.
6. Assumes the leadership role in the absence of the Executive Chef.
7. Supervises assigned personnel: schedules, hires, manages, evaluates work performance, and develops each Employee to their full potential, when needed.
8. Ensures proper, accurate and timely preparation of required daily production records and special events in the absence of the Executive Chef and Food Production Supervisor.
9. Establishes and enforces nutrition and sanitation standards for the Covenant Village kitchen.
10. Co-directs the production Employee work schedule.
11. Ensures the “Things to Do” sanitation list and other tasks are made daily.
12. Performs all extra sanitation cleaning on a daily basis to maintain a 95 or higher grade on county health inspections.
13. Understands and prepares therapeutic in-house diets.
14. Attends In-service training programs.
15. Observes infection control, safety, and Covenant Village policy and procedures.
16. Comes to work as scheduled and consistently demonstrates dependability and punctuality.
17. Attends and participates in Food and Nutrition meetings.
18. Participates with cooking and the development and implementation of a catering program that markets Covenant Village.
19. Maintains the Goals of the Food and Nutrition Department.
20. Performs all other duties as assigned by management.

Qualifications

This position requires a high school diploma or general education degree (GED) plus a minimum of 8 years’ prior experience or an associate degree or equivalent from a 2-year College in Culinary, Hotel/Restaurant or Food Service-related area of study plus 6 years prior experience.  Must be Serv Safe Certified and must have or be willing to take Dietary Manager’s Certification course for Dietary Manager’s Certificate.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ability to communicate (both verbal and written) effectively with Residents, guests and staff.  Ability to write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style.  Ability to effectively present information and respond to questions from a group of managers, clients, customers, Residents and the general public.  Ability to work with mathematical concepts such as probability and statistics.  Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.  Requires management and leadership skills in addition to good planning and organization.  The position requires the ability to work with confidential information with the client, Resident, Employee and Covenant Village information. Must be action orientated, maintain composure, integrity and trust, interpersonal savvy, personal learning, listening, creativity, customer focus, directing subordinates, valuing diversity, motivating subordinates and others, planning, organizing and time management.

This job requires adequate eyesight to see regular print (with or without corrective lenses).  Must have ample feeling in fingers to grasp small objects. Must be able to balance, climb, crouch, pull, push, reach, stand for long periods of time and stoop.  Must be able to lift 50 pounds.  This position will be exposed to inside and outside environmental conditions including chemical hazards.  Adequate safety training and equipment will be provided.

Reports to:

Executive Chef