Job Description

The Sous Chef leads the cooks to provide a high level of hospitality, service and satisfaction for residents and guests of the community. Supervises and trains cooking staff to ensure the cleanliness and organization of the kitchen, day-to day execution of menus, and also a high quality in appearance, cleanliness, and service from the staff. The Sous Chef will ensure that menu items are accurately and efficiently prepared, portioned, cooked, by use of standardized recipes. Ensures health codes and proper sanitation is followed at all times.

Responsibilities

Job Duties Specific to This Position:

• Responsible for maintaining high standards for food, presentation and service.
• Responsible for maintaining all health codes including cleanliness of coolers, rotation of products, and proper labeling of all items
• Acts as a role model and coaches team members to provide consistent execution of menu items from the standardized recipes
• Assists with daily food orders from vendors in the absence of the Executive Chef
• Assists with the execution and food presentation in the main kitchen and all remote serving kitchenettes
• Receives and resolves complaints concerning food using patience, active listening, and positive communication.
• Monitor’s production and par levels to prevent over or under production
• Pays meticulous attention to detail relating to the appearance, neatness, cleanliness, layout, organization and safety of the cooking areas, equipment and fixtures.
• Completes daily inspections and weekly audits to ensure all side work is accomplished.
• Ensures cleaning and maintenance of equipment and storage areas is completed according to schedule or as needed.
• Responsible for portioning all ingredients according to recipe. Precisely weighs, measures, bags, dates and labels portions and prepared items to maintain freshness and quality until used.
• Monitors the dates on all ingredients to confirm items are within time limitations.
• Gathers ingredients and makes menu items, obeying to standardized recipes and temperatures in order to provide food items with maximum nutrients and taste.
• Observes and tastes food to ensure that it meets high quality appearance and palatability standards.
• Helps in updating and refining policy and procedure manuals for cooking staff to improve operations and quality of service.
• Confirms that all cooking open and closing procedures have been completed each day.
• Actively supports and participates in Quality Assurance Performance Improvement (QAPI) activities.
• Assists with special events, celebrations and projects.
• Performs other appropriate assignments and projects as required by Dining management.
• Works every other weekend, holidays and special events as assigned.

Job Expectations as a Supervisor

• Coordinates the work of an assigned group of employees. Communicates work instructions, distributes and monitors work.
• Acts as the primary contact for routine issues in their area of responsibility; may be a “working supervisor”, who performs same work as subordinate staff. The role focus is tactical and execution oriented.
• May complete and approve schedules in a timely and efficient manner. Ensures the most efficient utilization of assigned personnel to ensure an optimal workflow.
• Provides technical training and assistance on new equipment or procedures. Assists in ensuring employees are provided with appropriate resources.
• May provide input to employee performance and alert manager to employee performance issues.
• Promotes and role models a culture of service excellence and customer service within their functional area.
• Creates, promotes and maintains collaborative relationships and partnerships with peers and staff throughout the organization using active listening, unbiased and nonjudgmental language, and open communication style.
• Uses effective communication and critical thinking skills during conflict resolution, problem solving, decision-making, coaching and other complex dialogues.

INDPRO

Qualifications

Qualifications:

• High school diploma required.
• 2-4 years’ experience in food service.
• Prior supervisory experience preferred.
• Knowledge of pertinent state/federal health and sanitation regulations.
• Competent in food service and delivery (portioning, presentation, temperature, etc.).
• ServeSafe certification preferred.
• Customer service: Ability to interact with customers in a friendly and courteous manner and deliver an enjoyable dining experience that exceeds their expectations. Ability to provide consistent execution and exemplary service. Ability to coach other staff members to do the same.
• Attention to detail: Ability to monitor many elements simultaneously and adjust priorities for food standards, presentation, safety, service, and speed as needed. Completes tasks thoroughly.
• Management: Ability to be a leader in the back and front of house, keep the team motivated, encourage timely service and resolve conflicts.
• Problem solving skills: Ability to respond quickly, calmly and appropriately to employee conflict, irate residents, and other sudden issues or problems.
• Communication skills: Accurately and easily communicates standards to staff, gives direction and speaks clearly with customers from diverse backgrounds who may have physical, sensory and cognitive impairments.
• Outstanding interpersonal skills.
• Proficient in MS Office and able to learn other software programs.

Benefits/Compensation

• Pay Range $22.88 - $24.50 / hour

• Excellent medical, dental, prescription and vision insurance
• Disability coverage
• Tuition Reimbursement Program
• 401(k) Retirement/Pension Plans
• Discounted Gym Membership
• Free Loretto Health Clinic Visits
• Generous Paid Time-Off Accrual
• Fun events for employees
• Convenient locations with free parking
• Employee Coaches - to help you achieve life goals
• Diaper Assistance Program
• Opportunity for career growth and movement within 19 sites!