Sous Chef

Duties

• Participate in, supervise, and coordinate the preparation of menu items.
• Ensure food is prepared, portioned, garnished, and presented according to Burcham’s standards.
• Ensure a clean and sanitary work environment is maintained, in addition to but not limited to the following duties:
• Quality of Food: prepare palatable and attractive meals in sufficient quantities from standardized recipes for residents’ meals, monitor food served relative to appearance, temperature, sanitary and quality standards and portion control.
• Sanitation: ensure sanitary conditions in all work areas of the kitchen meet or exceed health department requirements, documentation is done, proper food handling, accurate labeling and dating, work area organized, monitor equipment, report concerns to manager, etc.
• Customer Satisfaction and Teamwork: courteous – the answer is “yes”, orders are accurate, meals are delivered timely, dietary restrictions honored, empowered to meet resident’s needs and fulfill special requests.
• Work in a lead role to assist in guiding the Bistro team.

Qualifications

• ServSafe Certified (or ability to obtain within 90 days).
• One-year experience in quantity food production and preparation methods preferred.
• Works well under stressful/high volume work periods.
• Ability to manage multiple tasks, exercise independent judgment and follow through to completion with little or no supervision.
• Ability to read, write, speak and comprehend written and oral instructions in English effectively to interpret and explain the menu, refer or answer questions, understand resident requests and resident dietary needs, as well as follow rules and safety requirements.
• Excellent customer service skills.
• Ability to communicate with, understand, empathize with, work with, and be tolerant of residents, families, visitors, government agencies/personnel, general public, peers, supervisors and subordinates.