Sous Chef (West Campus)

POSITION OVERVIEW

The sous chef is responsible for orchestrating food service during meal periods to include, starting service on time ensuring proper temperature, appearance, and quality of the food and completing meal service in accordance with state and departmental standards.This position is accountable to the Executive Chef.

ESSENTIAL RESPONSIBILITIES

• Supervises all kitchen employees in the absence of the Executive Chef. Trains, coaches, and mentors employees to maintain high standards of food quality, production and service.
• Provides oversight of all hot and cold food for daily select menus which include special diets such as, puree, dysphagia mechanical, dysphagia advanced, low sodium, food allergies, calories control, and diabetic diets as required by state and departmental guidelines. Assist when necessary and provides direction in the production of food items such as stocks, soups, sauces, meats/fish, vegetables and starches for service, also assists in the preparation of cold foods when necessary.
• Oversees the preparation of hot and cold food made to order for all dining rooms, catered events, and room service meals in a timely manner.
• Assures food quality, proper temperatures and special diets are accurate. Any discrepancies must be corrected immediately before the meal is served to the guest.
• Maintains a daily production form that includes all food items produced during each meal period, all catered food served, and all leftover food, in accordance with departmental procedures.
• Oversees and makes sure the production cooks are recording temperatures of food items before and during each meal period and correcting temperatures if inadequate in accordance with state, county, and departmental standards.
• Oversees the recording of temperatures of walk-ins, reach in coolers, and freezers at the beginning and ending of the shift according to state, county, and departmental standards.
• Ensures proper rotation of food items in the refrigerated walk-ins, reach in coolers, freezers and dry storage areas as well as proper labeling and covering of all food items in accordance with state, county, and departmental standards.
• Ensures the proper thawing and cooling procedures of all food products according to state, county and departmental standards.
• Assists with monthly planning/conducting in-service training for kitchen employees.
• Executes and directs staff on proper upkeep and maintenance of all kitchen equipment. Ensures that all problems are reported to the Executive Chef immediately and the proper measures are taken to repair equipment in a timely manner.
• Willingly covers other stations due to employee sickness, vacations, and terminations if no cook is available.
• Collaborates with the Dining Services Manager and Dining Room Coordinators to create and maintain good communication and teamwork with the front of the house and back of the house.
• Assists the Executive Chef with monitoring, controlling, and computing time and attendance and maintaining proper documentation.
• Attends and participates in staff and departmental supervisor meetings.
• Directs staff and maintains a clean, organized and sanitary kitchen including all refrigerated and dry storage areas. Responsible for maintaining accurate reporting of all sanitizing and all sanitizer and antimicrobial logs according to state, county, and departmental standards.
•  Works well under pressure; meeting multiple and sometimes completing deadlines. Employee must at all times demonstrate cooperative behavior with staff, colleagues, and supervisors
• Conducts employee 30/60 day stay interviews and annual reviews providing feedback and coaching to employees to help them achieve their goals.
• Assists with checking in and putting away any incoming food supply orders promptly and in accordance with state, county, and departmental standards. Responsible for all purchasing with the assistance of the Porter and making sure proper levels of product are on hand. Makes sure proper levels and rotation of emergency supplies are maintained according to state, county, and departmental standards.
• Participates in Facility Emergency Plan training and fire drills; and if an emergency or disaster occurs, immediately assumes the pre-assigned emergency duties.
• Develops new menu items and recipes for skilled nursing and Assisted Living and updating the menu program.
• Performs other duties or responsibilities as assigned by the Executive Chef or the Director of Dining Services.
  

ESSENTIAL QUALIFICATIONS

• Minimum of two years formal culinary training program with degree or equivalent experience.
• Minimum of two years supervisory experience in a professional food service operation.
• Food service background in large production food preparation, hospital or healthcare facility.
• Knowledge of State and county regulations and kitchen sanitation procedures.
• ServSafe certified or the ability to obtain certification within six months of employment.
• Dietary experience desired, but not required.
• Be a role model of outstanding code of conduct and professional behavior, treating staff and resident with respect and dignity.  
• Must be able to demonstrate good communication skills, both written and verbal.
• Must be organized, flexible, and work well under pressure.
• Knowledge of the safe use of knives, all commercial kitchen equipment, commercial dish machines, cleaning/sanitizing equipment, rolling carts, computer/printer, fax, telephone, copier, and elevators.

MISSION STATEMENT

We are Called to serve a thriving community where seniors are treated with dignity, connection and purpose.