Food Service Sous Chef

Description

Episcopal SeniorLife Communities Mission:

We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge…

Life. Inspired Every Day.

Pay rate starting at $21.00/hourly

Full-Time, 37.5 hours a week 

The Sous Chef is primarily responsible for producing menu items on a daily basis. The Sous Chef has the ability to perform all food service production activities and may function in the role of cook, cold prep or staff member. The Sous Chef performs duties in compliance with established Episcopal SeniorLife Communities’ policies and procedures and will perform them in a professional manner. This position may/will be required to provide direct care or have access to resident property or belongings.

ESSENTIAL JOB FUNCTIONS

• Prepares various entrees, starches and vegetables using classical methods and following standardized recipes as trained. 
• Prepares salads, pastries and desserts as trained.
• Prepares sauces, soups and stocks as trained.
• Assembles food for dinner, cleans up kitchen, stores foods, clean up any dishes or utensils. 
• Completes event requisition sheets for functions as needed or assigned.
• Maintains an acceptable level of customer satisfaction.
• May attend resident association/food committee meetings for feedback.
• Attend all chef/production meetings to address problems, concerns or plans.
• Prepares all food items in accordance with accepted industry practices, facility NYSDOH and Monroe County Health Department codes.
• Acts as the supervisor in the absence of the Executive Chef. 
• Directs and supervises food service staff as needed in resident meal service and food preparation.
• Enforces departmental policies and procedures.
• Attends staff training meetings in safety related programs and practices. 
• Adheres to departmental standard of dress.

Requirements

QUALIFICATIONS:

• Must possess high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher.
• Minimum of three years’ management experience in food services or related fields.
• Minimum of five years of cooking experience in institutional, hotel or upscale dining required.
• Ability to work independently and with a group. 
• Ability to follow specific instructions. 
• Ability to perform basic math calculations. 
• Ability to communicate effectively, both orally and in writing. 
• Ability to follow recipes. 
• Ability to prepare and cook entrees. 
• Ability to safely operate all job-related food service equipment. 
• Demonstrate knowledge of proper food handling and infection control. Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors and the general public.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Performing duties of this job requires prolonged standing and routine walking in and around the kitchen and dining area. Must be able to occasionally lift loads of 30 pounds and routinely lift 25 pounds without assistance and the ability to sit, talk, and hear is required. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus.

WORKING CONDITIONS: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The majority of essential job duties are performed indoors as well as in resident areas where universal precautions apply. Additional are performed in a normal dietary kitchen environment which is subject to warm working conditions in an area where there is exposure to cooking equipment which may be hot. Employee may be exposed to indoor temperature fluctuations.     

SUPERVISORY RELATIONSHIP: The work is performed within established guidelines, and requires periodic supervision. The employee exercises some initiative and independent judgment to effectively perform the essential job duties of this position. 

SAFETY RESPONSIBILITIES: Shall be fully acquainted with all safety policies and procedures of River Edge Manor. Takes an active role in all fire drills during the shift and/or emergencies for internal and external disasters as monitored by supervisor and incident manager. Must comply with facility in-service requirements.

Maintain confidentiality of all information related to the organization, residents, participants, family and staff, that may be encountered, either formally or informally, during the normal course of business. This includes medical and treatment records, financial and human resources information.

Salary : $21