What are the responsibilities and job description for the Sous Chef position at Snelling?
Sous Chef Job Description
ESSENTIAL FUNCTIONS :
Assist the Executive Chef in food preparation and cooking, while overseeing the activities of cooks and food service staff.
Monitor dietary staff performance, ensuring adherence to schedules and handling monthly staff work schedules.
Take charge of the kitchen, including placing food orders and overseeing staff in the absence of the Executive Chef.
ADDITIONAL FUNCTIONS :
Prepare foods according to approved recipes, maintaining quality and consistency.
Ensure timely completion of food production based on orders.
Follow food safety and sanitation procedures for proper storage.
Ensure proper food handling, presentation, portion control, and maintenance of serving temperatures.
Maintain equipment, supplies, and utensils sanitation.
Clean workstations and display equipment during meal service for compliance with safety and sanitation requirements.
Interact with residents to ensure satisfaction, address complaints, and relay relevant comments to the supervisor.
Demonstrate understanding of daily menu items and effectively communicate with staff and residents.
Manage peak production and service hours consistently.
Monitor inventory and inform the supervisor of low supplies.
Collaborate with the Executive Chef on placing food orders and supervise hourly food service staff.
Respond to residents' requests for food substitutions or snacks.
Adhere to the kitchen cleaning schedule and maintain a sanitary environment.
Label and date all stored food items.
MATHEMATICAL SKILLS :
Perform basic mathematical operations, interpret bar graphs, and compute rate, ratio, and percent.
SUPERVISORY RESPONSIBILITIES :
Assume responsibility for the kitchen and food service staff in the absence of the Executive Chef.
QUALIFICATIONS / REQUIREMENTS :
People-oriented with good communication skills.
Ability to work with a diverse group of people and willingness to work overtime.
High School education or GED preferred.
Associate's degree or equivalent from a Culinary or technical school, with 1-3 years of related experience, or an equivalent combination of education and experience.
Preferably have supervisory experience and ServSafe training and certification.
Visual and taste acuity to prepare palatable foods.
Cooking experience in congregate dining.
Organizational and time management skills.
Ability to read, write, and have computer skills appropriate to job requirements.
PHYSICAL DEMANDS :
Perform in a high-traffic, high-energy environment with heat and humidity.
Lift up to 50 pounds; pull and push up to 90 pounds.
Utilize finger and hand dexterity for small equipment operation.
Engage in significant stooping, bending, standing, and walking.
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