Sous Chef

Responsibilities

• Provide a high level of customer service and promote a restaurant style dining atmosphere.
• Work closely with the Executive Chef and / or Executive Director to keep residents satisfied with food and dining programs.
• In the absence of the Executive Chef, oversee the staff and daily operation of the kitchen ensuring high standards for food preparation and service.
• Assign tasks, coach, train and develop kitchen staff as requested by the Executive Chef.
• Creat a strong sense of team work and cooperation among all staff.
• Ensure that all food is received, stored, and prepared according to Company standards.
• Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times.
• Responsible for the overall food quality and presentation of meals according to established recipes and approved menus.
• Assist the Executive Chef with management of the budget for items such as linen, table setting supplies, uniforms, payroll, and special events.
• Assist Executive Chef in menu planning and development based on resident likes and dislikes.
• Adhere to and train staff on standard food safety practices.
• Assist with planning, preparation, and execution of special events, banquets, and theme meals.
• When applicable acquaint new residents with menus, seating, and dining options and hours.
• Attend and / or Conduct Pre-Meal stand up for all dining and kitchen staff.
• Document temperatures of food prior to service, refrigeration and freezer temperatures.
• Prepare and ensure snacks and beverages are available to residents at all times.
• Assist with keeping kitchen floors clean (sweeps and mops) and trash emptied.
• Assist with the transportation and storage of food and supplies.
• Operate and Maintain kitchen equipment in a clean and sanitary manner.
• Assist Executive Chef with in-services.
• May perform other duties as needed and / or assigned.

Qualifications

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