What are the responsibilities and job description for the Executive Sous Chef position at Immanuel Lutheran Communities?
Description
The primary purpose of this position is to supervise all nutrition services kitchen staff in conjunction with the Food and Beverage Manager and in their absence. This position is responsible for ensuring the food is of superior quality when offered to residents, guests and employees. This position will assist in training, and supervising food production staff in the creation of nutritious and appetizing meals. This position is responsible for monitoring the work of staff and instituting appropriate follow-up with the employees. Excellent communication skills are essential. This position serves as a representative of the Nutrition Services Department and the organization, and it is required they perform the essential functions of the job in a professional and timely manner.
Duties and Responsibilities
Policies and Procedures
Maintain confidentiality of residents, resident family members, coworkers, and Immanuel Living
Understand and support the philosophy, policies, and standards of Immanuel Living
Maintain quality of resident care, including compliance with company policies and procedures, and State and Federal guidelines
Follow company and department policies and procedures
Position Duties
Ensure all stations are set up prior to service
Manage the day-to-day operations of Nutrition Services, ensuring that quality, standards, and customer expectations are met
Maintain excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Provide food service that results in overall high satisfaction of customers
Provide guidance to Nutrition Services staff on proper sanitation and food controls
Oversee the planning of menus, desserts, and other dining activities
Prepare and cook foods of all types, on a regular basis or for special guests / functions
Identify and determine how food should be presented with quality flavor and products, and create decorative food displays
Ensure that all plates and steam table pans leaving the production area look appealing
Demonstrate new cooking techniques and equipment to staff
Work with the Food and Beverage Manager to continuously improve the dining experience
Attend Dining Committee
Ensure all food temperatures are taken at specific times throughout the shift to maintain food safety and quality expectations
Verify that all quality standards, department rules, food and equipment policies are maintained by kitchen employees
Utilize culinary expertise in menu planning to achieve variety and quality to meet the needs of our residents
Guide, direct, and train all Back of House staff.
Organize, prioritize, and plan routines as needed.
Make decisions and solve problems with residents concerning menus items and specials
Implement new ideas and / or products that will benefit the dining experience.
Be creative and decorate holiday buffets and special events.
Assist in conducting inventories and purchasing / receiving
Inspect all presentations, appearances and quality of all plates
Follow all food safety guidelines and maintain safe food handling practices including proper temperatures of all foods, refrigeration and freezers
Other duties as assigned.
Supervision
This position interacts with managers, staff and other departmental staff, residents, and resident designees.
The employee is authorized to make decisions as to the timing and sequence of work and the work is performed according to established policies and procedures and / or within applicable laws, rules, and regulations governing the tasks being performed.
Requirements
Education and Experience
Graduation from high school or GED preferred.
5 years in a Sous Chef position or related experience
Essential Physical, mental, and Emotional Requirements
The employee must be at least 18 years of age, as the position operates potentially hazardous equipment.
The employee must be able to perform multiple tasks simultaneously and be able to work under time and / or deadline pressures.
While performing the duties of this position, the employee is frequently required to stand at least 90% of the shift; use hands to finger; handle or feel; reach with hands and arms; stoop, kneel, bend, squat, crouch, or crawl; talk and hear.
The employee must frequently lift up to 10 pounds, rarely lift up to 20 pounds, occasionally lift up to 40 pounds, but rarely lift more than 40 pounds.
The employee must occasionally reach above shoulder height, frequently reach from chest to shoulder, frequently reach from waist to chest, and frequently reach below waist level.
The employee must occasionally carry up to 12 pounds but rarely carry up to 20 pounds.
The employee must frequently push / pull up to 20 pounds, and frequently push up to 40 pounds but rarely push over 40 pounds.
Specific vision abilities required of this position include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
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