Sous Chef

Description

Full Time - to include every other weekend

Benefits Eligible: Medical, Dental, Vision, 401(k) company match, Life, Disability, Accidental, Cancer, Identity Theft, Critical Illness, Pet, Employee Assistance Program, 24/7 access to our Wellness Center/gym, etc.

The primary responsibility of the Cook is to prepare quality food, coordinate culinary activities, mentor & train new Cooks, assist in menu development, recommend & develop recipes and standardize production recipes to ensure consistent quality.

• At least 2 years experience in food related industry preferred.
• Ability to process information accurately, make appropriate decisions and take appropriate action based upon the information available.
• Serve safe certification or ability to obtain.
• Strong verbal communication skills; ability to speak using proper grammar.
• Strong interpersonal skills, including customer service skills and teamwork; maintains a hospitality approach to engaging with all individuals.

Requirements

• Prepare food in accordance with established policies. Follows recipes and serves meals on time with accuracy.
• Monitor walk-in and freezer for proper storage and rotation of food.
• Uses garnishes, sauces and attractive plate arrangements to ensure visual presentation of a high standard.
• Assist in developing menu items, planning and serving special events.
• Cook quantities of food maintaining highest quality and able to adjust menu as needed. Use cooking skills to enhance recipes and food production.
• Communicate cooking instructions, menu items, and other food service related information to co-workers, residents and others. Meet with staff prior to meals to discuss menu items.
• Comprehend and analyze the following: Menus, Invoices, Labels, Cooking Instructions, Recipes, Weights, Scales, Production Sheets, etc., in order to perform day-to-day operations.
• Pre-plan food preparation ensuring all food items are in stock and records substitutions appropriately. Complete all pre-prep items on production sheets by end of shift.
• Use the following methods appropriately to cook food: baking, roasting, frying, stewing, and steaming.
• Ensures all food temperatures are appropriate prior to serving by recording temperatures on logs.
• Willing and able to taste food prior to serving to ensure quality and consistency.
• Prepare food using the following methods: washing, cutting, boning, and trimming. Accurately cuts portions according to serving size and uses appropriate safety gear.
• Use appropriate storage procedures to store all food while maintaining proper food temperatures, using HACCP standards for food cooling, and ensuring labels and dates are on all stored food.
• All food is prepared, cooked, and stored in clean and sanitary spaces and within appropriate specified time frames. Ensures all cooking equipment is cleaned before and after use while following proper cleaning and sanitizing procedures.
• Ensure all dishes are handled properly and sanitized. The following methods are used: Dirty Side to Clean Side, preventing cross contamination; Air drying; Soak Silverware in approved solution and washed 3 times.
• Handle dishwasher appropriately by doing the following: Change water in dishwasher timely; Monitor and replace chemical supplies; Cleans dishwasher by breaking down and cleaning surrounding areas.
• Follow all safety guidelines while using all kitchen equipment.
• Assist in training new cooks and dining services assistants ensuring their success within the first 90 days of employment.
• Communicates all necessary information to co-workers to ensure food is prepared and served accurately.
• Create and maintain an atmosphere of warmth, personal interest and a positive, calm environment.
• Read and review instructions and information on break-down sheets, labels and diet information cards; including food preparation requirements (regular, pureed, mechanical soft) portion sizes and resident preferences, allergies, etc. in order to properly serve residents.
• Stock food that has been delivered using First In, First Out method. Check items labeled by the end of the shift. Checks dates and expiration dates on all stock.
• Store cleaning chemicals and sanitizing solutions in proper location.
• Work at special functions as assigned.