What are the responsibilities and job description for the Junior Sous Chef position at Harbor's Edge Continuing Care Retirement Community?
Description
Harbor’s Edge is a premier 5-star, resort-style Continuing Care Retirement Community (CCRC) located alongside the beautiful harbor in Norfolk, Virginia. Our community consists of 300 Independent Living Residential Units, a 33-bed (Medicare/private) Skilled Nursing Healthcare Unit, a 40-bed Assisted Living Unit, and 34-bed Memory Support Unit. The Junior Sous Chef is responsible for preparing food according to menus and recipes approved by the Executive Chef, Assistant Executive Chef, and Sous Chefs in accordance with current Federal, State, and local standards, guidelines, and regulations. The Junior Sous Chef will perform duties that will support the operational standards of the kitchen work staff and supervisors. ESSENTIAL DUTIES AND RESPONSIBILITIES:• Assist in planning menus and providing hiring or promotion input to the Assistant Executive Chef and/or the Executive Chef.• Supervise kitchen staff with the guidance of the Executive Chef to include training/planning/dissemination of the work, optimizing work techniques, equipment used, and materials needed. • Ensure all cooks are in clean and proper attire; maintain a safe, clean, and organized work environment. • Prepare food following planned menus and standardized recipes and in compliance with all applicable food preparation regulations and guidelines. • Maintain high standards of quality food production, nutrition, and portion control. • Prepare enough food to meet requirements, ensure served at proper temperature, and maintain an attractive appearance and appealing taste. • Maintain proper sanitation and safety in food preparation areas. • Assist in cleaning of cooking area and other kitchen equipment and facilities. • May supervise or direct other employees in the absence of the Assistant Executive Chef. • Attending in-service classes and staff meetings as required.
Requirements
Culinary degree or equivalent work experience
Minimum of high school diploma/GED
At least two (2) years of experience in the long-term care industry or a related high-volume, high-end food service environment
Current Food Handlers Card certification
Knowledge of the principles of high-end institutional food service, including food planning, preparation, cooking, storage, dietetics, and sanitation.
Must follow all regulatory requirements relative to food preparation, cooking, storage, and sanitation, etc.
Demonstrate service excellence skills, and consistent positive and professional demeanor at all times.
Must be sensitive to, respect and uphold residents' rights.
Must have solid understanding of effective food safety practices and regulations.
Comprehensive benefit package includes:
Medical/Dental/Vision Insurance
Paid Time Off Six Paid Holidays
Employee Assistance Program (EAP)
Employer Paid - Basic Life & AD&D Insurance
Employer Paid - Short-term and Long-term Insurance
403(b) Retirement Savings Plan w/ Employer Contribution
Other benefits:
College Tuition Reimbursement
Employer Paid - Certification Training
Legal Resources & Identity Protection Plan
*Benefit offerings vary according to employment status.
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