Chef de Cuisine (Sous Chef)

TITLE: Chef de Cuisine (Sous Chef)                              RESPONSIBLE TO: Exec. Chef

JOB OBJECTIVE: Responsible for providing all meals prepared/presented with consistency, maintaining high standards of kitchen cleanliness, and effectively ensuring all kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.

SCHEDULE:

        OPEN AVAILABILITY IS A MUST
        Must be available for any shift needed, but primary shift is 11am-7pm or 12pm-8pm 

JOB RESPONSIBILITIES AND DUTIES:

• Prepares all food according to the menu in a safe, sanitary manner under the direction of the Dining Services Director/Executive Chef
• Ensures proper preparation, portioning, and serving of food according to standardized recipes.
• Prepares quality food products according to standardized recipes and menus.
• Prepares food in a timely manner at specified mealtimes.
• Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy.
• Follows departmental procedures including sanitation, safety, and cleaning schedules.
• Follows proper cleaning procedures and storage of dishes, utensils, and cooking equipment.
• Ensures all food in refrigerator, freezer, and dry storage are labeled and dated.
• Follows proper food handling and utilization of all food to prevent contamination, increase quality, and reduce cost.
• Suggests menu or recipe change to utilize leftovers and other supplies.
• Cleans all food service equipment, kitchen, and food storage areas.
• Coordinates work of dining service staff, dish washers, cooks and assists with server training.
• Efficiently uses time to complete assigned work.
• Ability to effectively communicate in English and understand and follow written and oral instructions.
• Responsible for assistance in ordering of food, supplies, and other needs according to Dining Directors assignments.
• Other duties as assigned.

Supervisory Responsibilities

The Lead Cook may supervise the culinary department in the absence of the Executive Chef.

JOB QUALIFICATIONS/DUTIES:

1. *Must be 18 years of age.
2. High School diploma, GED, or one to three months related experience and/or training; or equivalent combination of education and experience.
3. Experience and/or training in a full-service kitchen and/or healthcare setting required. Position requires knowledge of special diets.
4. Good oral communication skills and demonstrated judgment. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to residents, residents’ families, and other employees of the company. Ability to effectively communicate in English and understand and follow written and oral instructions.
5. Ability to apply common sense understanding to carry out instructions furnished in written, oral, and diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
6. *Must be able to use the English language to satisfy the communications and record keeping requirements involved in the performance of this job position with or without reasonable accommodation.
7. Must maintain neat, well-groomed appearance adhering to dress code of the facility.
8. *Must be able to safely perform all essential job functions without harm to self or others with or without reasonable accommodation.
9. *Must comply with facility’s drug testing and substance abuse program and policies.

Certificates, Licenses, and Registrations:

• State Food Service Certification required, if applicable.