What are the responsibilities and job description for the Executive Sous Chef- Healthcare Senior Living facility position at Thomas Management LLC?
Job Description
Job Description
Who We Are
Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".
What you will do
As an Executive Sous Chef in a senior living setting, you will oversee our Assisted Living kitchen and play a crucial role in elevating and expanding your culinary expertise. Collaborating with the Executive Chef, you will contribute to the overall direction and guidance for sanitation standards, food production, implementing systematic methods, standardized recipes, portion control, menu development, and purchasing requirements. Specific diets for the residents are your daily responsibilities and making sure your team is always prepared to bring their best and meet expectations of the client, the residents and Thomas Cuisine leadership team.
Essential Accountabilities :
- Oversee the team in the Assisted Living side of our senior living community.
- Maintain strict confidence regarding company related matters. Actively participates as a member of the management team.
- Verifies that kitchen staff follows all recipes and portions servings correctly. Observes all food stations to eliminate waste and to have the best and freshest products possible. Supervises / trains staff engaged in preparing, cooking, serving meats, carving, sauces, vegetables, soups, mise en place, technical skills and other food products.
- Produces daily production sheets and records leftovers. Produces menu items by timeline requirements. Ensures that all stations remain stocked after and during the meal periods. Able to identify and fabricate all meats, raw or cooked for service or functions, as well as other products, but not limited to vegetables, fruits, starches, etc.
- Counts accurate inventory of all items in all food storage areas. Accurately plan and create requisitions for ordering. Receives and examines food products and supplies to ensure quality and quantity to meet established standards, specifications and ensures proper storage and organization from all suppliers.
- Maintains all Hazard Analysis & Critical Control Points (HACCP) standard operating procedures. Keeps kitchen, dish and storage areas clean and organized. Ensures the staff has a clean and sanitary work station / area by practicing the “clean as you go” method.
- Performs all knife skills and cooking methods on proteins, vegetables, starches and other ingredients according to recipe within prescribed time frame to complete all service times for café or functions contracts in an accurate and timely manner.
- Maintain all prepared items are labeled with the following information; item inside container, date item is prepped, use by date and initials of person who prepped the item.
- Work closely with the Executive Chef to standardize recipes, menu development and presentation.
- Responsible along with Executive Chef in maintaining overall food and labor cost within budgetary guidelines.
- Set standards and maintain food presentation quality in the outlet at all times. Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations.
- Remain on top of culinary trends and seek to improve culinary trends.
- Works closely with retail manager and patient’s services staff regarding service issues.
- Responsible for scheduling of staff in the kitchen and ensuring that schedules are posted in a timely manner. Assigns, directs, and reviews the work of subordinates, work methods, procedures, workflow and standards for quality and quantity of work.
- Performs personnel functions including completing time and attendance, provides opportunities for staff development. Makes decisions on personnel actions including hiring, terminations, and promotions within the department.
- Completes evaluations in a timely manner and ensures consistent evaluations within the department. Evaluates staff performance at least annually through the evaluation process.
- Coordinates all disciplinary processes in department and advises Director of all final written warnings and terminations
- Completes other tasks and related duties as assigned.
What you will need
Preferred :
Culinary degree from an accredited culinary program
Experience in food service in the Healthcare Industry or Senior Living community and knowledge in therapeutic diets or IDDS.
Certified Dietary Manager license.
Benefits :
Full-time roles include :
Salary range : $70,000-$73,000 annually plus bonus potential
Schedule : Typically, 5 days a week 10-hour days, this location is open for weekends and holidays.
Location : North Dallas, CC Young Senior Living.
Who you are
People who do well on our team are service-minded and have a helpful, humble, and hungry nature. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare senior living community.
Our commitment to you
At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture.
REAL Food | Genuine Service | Enduring Relationships
Salary : $70,000 - $73,000
