Sous Chef - Full Time

Pay Range: $28.00 - $32.00/hour

JOB CULTURE

The Masonic Homes of California are committed to a culture of Leadership. Our culture is to provide superior service to members, residents and staff through a sound and progressive model of service and care which aligns our mission, vision and operations. We demonstrate excellence in core services and place value on high quality job performance, professional development, effective time management, budget management, workplace safety and resident/employee satisfaction. We are dedicated to disciplined innovation and continuous quality improvement – we are a learning company. We are committed to sharing our knowledge and being an organization that attracts the best and brightest talent. We are team-oriented, caring and honest.

JOB SUMMARY

Supervises staff and monitors quality and production of the Kitchen in the absence of the Chef de Cuisine. Prepares food in accordance with current applicable federal, state and local standards, guidelines and regulations, within established policies and procedures, and as may be directed by the Director of Dining Services, to assure that quality food is provided at all times.

ESSENTIAL FUNCTIONS

• Responsible for supervising all kitchen employees in the absence of the Chef d’Cuisine.
• Prepares and portions all hot food for daily select menus. Prepares food items such as stock, soups, sauces, meats/fish, vegetables, and starches. Also assists in the preparation of cold foods when necessary.
• Responsible for preparing hot food to order for the catered events, and employee meals.
• Responsible for assuring food quality, proper temperatures and special diets before the food leaves the kitchen.
• Responsible for maintaining a daily production form that includes all food items produced during each meal, in accordance with departmental procedures.
• Responsible for documentation of temperatures of walk-ins and freezers.
• Responsible for proper management and rotation of food items in the walk-ins, freezers, and dry storage areas.
• Assists in planning/conducting in-services training for kitchen employees.
• Responsible for upkeep and maintenance of all kitchen equipment. Assures that all problems are reported to the Chef d’ Cuisine immediately.
• Responsible for covering other stations due to employee sickness, vacations, and terminations.
• Responsible for working with the Dining Room Manager to create and maintain good communications and team work with the front if the house and back of the house.
• Assists in developing methods for determining quality and quantity of food served.
• Assists in the development of new menu items and recipes for Skilled Nursing, Assisted Living, and the independent population.
• Responsible for maintaining a clean, organized, and sanitary kitchen including all refrigerated and dry storage areas.
• Assists with checking in and putting away any incoming food supplies orders promptly and in accordance with state and department guidelines.
• Attends department staff meetings as directed.
• Participates in Facility Emergency Plan training and fire drills, and if an emergency or disaster occurs, immediately assumes the pre-assigned emergency duties.
• Develops and maintains a good working rapport with inter-department personnel, as well as with other departments within the facility, to assure that food services can be properly maintained to meet the needs of the residents.
• Assumes responsibility of the department in the absence of other supervisory staff.
• Performs other duties or responsibilities as assigned by the Chef d’ Cuisine, Executive Chef, or Director of Dining Services.

Salary : $28 - $32