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Sous Chef (Healthcare)

The Garlands of Barrington Barrington Full-Time
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Job Details
Level Management
Job Location The Garlands of Barrington - Barrington, IL
Position Type Full Time
Education Level Not Specified
Salary Range Undisclosed
Travel Percentage None
Job Shift Any
Job Category Undisclosed
Description

The Sous Chef is responsible for working with the Executive Chef in order to lead the Culinary staff for Prairieview.

Team Member Service and Support

Communication

  • Enthusiastically interact with all team members, acknowledging them by name
  • Participate in monthly team member luncheon and other team member special events
  • Respond to all team member inquiries within 1 business day
  • Ensure pre-shift meetings with kitchen and dining room staff are conducted before lunch and dinner, to review new menu items, special events, training issues, etc when necessary
  • Ensure a daily production and duty list is prepared and followed through each day by Kitchen staff
  • Attend Dining Room department staff meeting at least once every 3 months
  • Attend Food and Beverage meeting at least once each week
  • Meet one-on-one with each Kitchen team member at least once every month
  • Meet with Executive Chef at least once each week to discuss current events and outstanding projects and issues
  • Complete Incident Reports, Concern Reports, and Team Member Accident Reports on same day of observing activity which would warrant the completion of these reports
  • Communicate work order information to Member Services on same day of observing need or receiving request from member
  • Complete Function Sheet and submit to Dining Room Supervisor for all planned functions
  • Enter all planned functions in Function Book the same day the event is planned
  • Communicate questions, concerns, suggestions, observations, or other comments that could have an effect on customer satisfaction to Executive Chef and Director of Food and Beverage in a timely manner
  • Communicate any work-related injury to Executive Chef, Director of Food and Beverage, Executive Director or Director of Human Resources immediately upon occurrence of injury and ensure all workers comp paperwork completed and submitted to Director of Human Resources that same day

Training, Development & Support

  • Ensure all new Kitchen team members are properly oriented and trained to perform their duties within their first 5 days of work
  • Ensures all Kitchen standards and expectations are communicated to Kitchen team members and that all standards and expectations are consistently maintained
  • Ensure all Kitchen team members are provided with adequate and appropriate tools and equipment to get their jobs done
  • Ensure there are labels on all cleaning chemical bottles, specifying the chemicals inside
  • Ensure all Kitchen team members are familiar with MSDS sheets, including knowing where they are located, how to read them and how to use them
  • Assist with the development of Kitchen department goals and staff training outline every 6 months
  • Assist all Kitchen team members towards meeting job standards, expectations, department goals and training objectives
  • Ensure all Kitchen team members are in full uniform at all times
  • Follow up on all Kitchen team members’ questions, concerns, needs, etc in a timely manner
  • Engage in at least one act of Knowing, Loving, Serving and/or Celebrating with Kitchen staff every month

Performance Acknowledgment

  • Solicit “accomplishments” from Kitchen team members and report to Executive Chef every month
  • Hold Kitchen team members accountable to maintaining standards and expectations, completing corrective counseling with team members in a timely manner when their performance falls short of those standards and expectations

Member and Guest Service

Communication

  • Warmly greet and enthusiastically interact with all members, acknowledging them by name
  • Communicate guest feedback or concerns to Executive Chef, Director of Food and Beverage or Executive Director in a timely manner
  • Walk through dining room(s) during serving hours at least once each week, interacting with customers and soliciting their feedback on the food
  • Respond to all member inquires within 1 business day
  • Escort customers to their point of destination when asked for directions
  • Maintain confidentiality of all members’ and other customers’ personal information

Kitchen Services

  • Ensure there are standardized recipes for all menu items
  • Work with Executive Chef, Director of Food and Beverage and Dining Room Supervisor on planning at least 1 special themed event a quarter
  • Develop new “specials” menu, with recipes and pictures, for lunch and dinner for the Winslow Dining Room and The Grill each week
  • Recipe and Menu Development

Food Preparation

  • Ensure kitchen lines are completely set up in accordance with set-up list for each meal period by designated set-up times
  • Ensure all menu items prepared according to standardized recipes
  • Ensure proper portion controls systems in place and being followed
  • Ensure all orders are completed and ready to be picked up by Dining Room staff within standard lead times
  • Ensure all PV orders are prepared properly and delivered to PV by designated times
  • Ensure Lettuce Chat food is prepared properly and kept properly stocked during meal hours
  • Ensure all food preparation standards meet federal, state and local regulations at all times
  • Check daily par levels and place orders if the items are below the par level.
  • Be present and working on the line during peak lunch and dinner hours to expedite and assist kitchen staff

Food Storage

  • Conduct an inspection of all coolers each day, checking for proper storage, quality of product and par levels
  • Ensure all food deliveries are checked in for appropriate quantities and freshness
  • Ensure all hot food is kept at or above F140
  • Ensure all cold food is kept at or below F40
  • Ensure all food items are wrapped, labeled and dated and properly stored according to IDPH standards when not being used
  • Ensure food products are being rotated when new products come in (FIFO)
  • Ensure a food inventory checklist is completed at the end of every shift and that all “staple” food items are always in stock

Cleanliness

  • Conduct a daily walk thru of the kitchen, checking for cleanliness standards and temperature log compliance
  • Ensure all kitchen cleanliness and sanitation meet federal, state and local regulations at all times, including PV kitchens
  • Conduct a thorough kitchen walk-thru at least once each week to ensure maintenance and cleanliness of facilities meet expectations and adhere to federal, state and local regulations

Special Events

  • Review all Function Sheets to ensure all food items ordered and on hand for all special events
  • Ensure all food is properly prepared and delivered within designated time frames

Financial and Payroll knowledge/experience is a must.

Conversational English required


#CB2019


 

Skills required

Food Quality
Food Safety
Poultry
Beef
Hospitality
Food Services
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Job ID: 12830

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