Food Purchaser/ Sous Chef

Position : Food Purchaser/ Sous Chef

Job Summary: Purchaser position is responsible for online ordering of perishable and non-perishable items as needed for the food service operation. Items are ordered, according to set product specifications, received, accounted for, and properly stored for use. This position will work as Food Purchaser/Receiver 80% of the time and Cook II 20% of the time.

Essential Functions and Responsibilities:

• Must pass Level 2 background screening through the Florida Clearinghouse (Learn more: https://info.flclearinghouse.com)

Food Purchaser/Receiver

• Works directly with the Food and Beverage Manager to develop product specifications, pricing and par levels for all items purchased.
• Orders product on-line with approved vendors as needed.
• Receives products as they are delivered to verify correct amounts, pricing and quality of product.
• Stores all products as they are delivered, insuring proper rotation of goods and proper storage of perishable products.
• Monitors dry storage, refrigeration and freezer temperatures of storage areas to insure product shelf life and safety.

Sous Chef

• Essential Functions and Responsibilities:

• Supervision, instruction and development of all Kitchen, Salad Prep, Baker and Dish Room employees.
• Maintain high standards of sanitation, safety and proper food handling to meet local, state and federal requirements.
• Oversee daily menu production for all kitchens and special functions.
• Continuously work towards Resident satisfaction while meeting nutritional guidelines in quality, variety and plate presentation.
• Actively participate in menu planning and development with the Executive Chef.
• Participate in interviewing, selecting, and prescreening process of new hires.
• Make recommendations regarding disciplinary actions as needed.
• Participate in the continued employment decisions of each employee.
• Facilitate and recommend appropriate training as needed.
• Cost control in relation to food and labor cost to meet established Department Budget requirements.
• Involvement in Industry Organizations and Marketing Activities as needed.
• These functions require ability to transport up to 50 pounds on occasion and up to 35 pounds regularly..

Other Functions and Responsibilities:

• Other duties as requested or assigned.

Working Conditions:

• Works primarily indoors and outdoors as needed.
• Regular environmental exposures to cold, heat, and water.

Educational, Physical, and Other Requirements:

• This position will spend 70% of the time standing.
• The individual must be able to transport up to 50 pounds regularly.
• Employee should have extensive knowledge of food, non-perishable items and paper products.
• Employee should have a broad knowledge of cooking techniques, stock and soup preparation and ability to make all five mother sauces.
• Has understanding and knowledge to properly use and maintain all equipment in station.
• Employee should have working knowledge of vendor on line ordering systems.
• Employee should have basic working knowledge of excel spreadsheet programs used for inventories.
• Employee must be able to perform the essential functions of the job with or without reasonable accommodations. Physical requirements may include frequent use of hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; talk or hear. The employee may be required to lift, stand; walk; sit; climb or balance; stoop; kneel; crouch or crawl; and smell. Vision abilities may require close vision, distant vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
• For the safety and security of our residents and patients, employees must be able to read, write, and verbally communicate in English, which is the most universally used language of our resident and employee population.

Customer/Guest Relations & Communications:

• Must maintain a professional, respectful, friendly demeanor with all residents, family members, guests, and staff at all times.